sixdoubleo
Member
- Joined
- Apr 20, 2010
- Messages
- 57
- Reaction score
- 0
Hi there. First-time winemaker here working on my first kit. It's a box of "Moments" Zinfandel I picked up at a local Home Brew Store. I also bought one of the deluxe equipment kits they had.
Anyway, I followed the instructions on the kit, and found that my wine has reached .994-.995 SG within 5 days. Is this normal? The kit indicates it should be 1.020-1.000 in 5-11 days, and then .998-.990 8-10 days after THAT.
Did I do something wrong?
Here's the specifcs...
Day 1:
Did some warm water in the primary fermenter, stirred in bentonite. Then added the 1-2 gallon contents of the juice bag. Added water to bring the whole thing up to 6 gallons. Stirred vigorously. Checked the SG and it was 1.090. Then I added the yeast. Waited 10 minutes, then stirred. Put the lid on, added the airlock filled half full with SO2 solution (mixed at 2oz Potassium Metabisulfite/1 gallon water).
Day 2-4:
The house was smelling pretty strongly of fermentation and the airlock was going crazy. Room was between 71-75 degrees f.
Day 5: Checked SG and it read 1.010. The juice kit says this is the point where you want to rack to a glass carboy. I was somewhat hesitant, as it had only been 4 actual days elapsed of fermentation, and the kit indicated it should take 5-11 days. I decided to wait until the next day and check again.
Day 6: Checked SG and it read 1.000-0.998. Decided to rack wine to the secondary glass carboy. As I was removing the lid from the plastic bucket, the SO2 in the airlock fell into the bucket. After fully racking the wine, I noticed it was still about 2-3 inches from the top of the carboy. The instructions stated NOT to top off the carboy at this point so I did not. I replaced the airlock and let it sit.
Day 7: I check SG and it is .995-.994. There doesn't appear to be any "visible" fermentation going on and I don't smell anything coming out of the airlock.
At this point, what should I do? I am already at the target SG level indicated by the instructions and it doesn't seem like it's been long enough. I'm thinking I need to top off the carboy at this point so I dont risk oxygen in the wine?
Also, could the SO2 solution in the airlock have halted fermentation? Or is that not enough solution to affect it?
Thanks for any help or suggestions. Looking forward to learning more!
Dave
Anyway, I followed the instructions on the kit, and found that my wine has reached .994-.995 SG within 5 days. Is this normal? The kit indicates it should be 1.020-1.000 in 5-11 days, and then .998-.990 8-10 days after THAT.
Did I do something wrong?
Here's the specifcs...
Day 1:
Did some warm water in the primary fermenter, stirred in bentonite. Then added the 1-2 gallon contents of the juice bag. Added water to bring the whole thing up to 6 gallons. Stirred vigorously. Checked the SG and it was 1.090. Then I added the yeast. Waited 10 minutes, then stirred. Put the lid on, added the airlock filled half full with SO2 solution (mixed at 2oz Potassium Metabisulfite/1 gallon water).
Day 2-4:
The house was smelling pretty strongly of fermentation and the airlock was going crazy. Room was between 71-75 degrees f.
Day 5: Checked SG and it read 1.010. The juice kit says this is the point where you want to rack to a glass carboy. I was somewhat hesitant, as it had only been 4 actual days elapsed of fermentation, and the kit indicated it should take 5-11 days. I decided to wait until the next day and check again.
Day 6: Checked SG and it read 1.000-0.998. Decided to rack wine to the secondary glass carboy. As I was removing the lid from the plastic bucket, the SO2 in the airlock fell into the bucket. After fully racking the wine, I noticed it was still about 2-3 inches from the top of the carboy. The instructions stated NOT to top off the carboy at this point so I did not. I replaced the airlock and let it sit.
Day 7: I check SG and it is .995-.994. There doesn't appear to be any "visible" fermentation going on and I don't smell anything coming out of the airlock.
At this point, what should I do? I am already at the target SG level indicated by the instructions and it doesn't seem like it's been long enough. I'm thinking I need to top off the carboy at this point so I dont risk oxygen in the wine?
Also, could the SO2 solution in the airlock have halted fermentation? Or is that not enough solution to affect it?
Thanks for any help or suggestions. Looking forward to learning more!
Dave
Last edited: