I have 3 gallon carboys of wine going, 2 are rhubarb that I racked for the 1st time 4 days ago. the other is blackberry/raspberry that I put into the carboy the same date. I have the S airlocks on them. I know that the water levels are not an exact indicator of fermentation, but one of the rhubarb and the berry wine don't look like there is anything going on. The fluid levels are even. Do I need to worry about this? The room is steady at 70 degrees.
fermenting stopped?
- Thread starter jb8484
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The berry wine has been in the carboy for 4 days and the SG is .994! The rhubarb wines are less than .990. They've been in the 2nd rack for also 4 days. Honestly, I've never really used SG to do the fruit wines I make. I guess I better start. Why did they go so fast? What do I do now? I'll top the rhubarb now, the berry doesn't need topping.
Deezil
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They're probably close to done fermenting - wanna check for the same SG 3 days in a row
When that happens they'll most likely drop their gross lees & you'll want to watch for it to compact a bit and rack off.
Then 3-6 weeks later, it'll drop sur lees, finer particles, mostly dead yeast.. You'll want to rack off that too, carefully, when its compacted some
After that, theres stabilizing with k-meta (and sorbate if you plan on backsweetening), degassing/clearing & aging..
When that happens they'll most likely drop their gross lees & you'll want to watch for it to compact a bit and rack off.
Then 3-6 weeks later, it'll drop sur lees, finer particles, mostly dead yeast.. You'll want to rack off that too, carefully, when its compacted some
After that, theres stabilizing with k-meta (and sorbate if you plan on backsweetening), degassing/clearing & aging..
