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Fortified black currant

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Marinus

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Hello.
I am making a fortified black currant wine and I'm having a weird issue. I fermented 3 gallons of black currant must down to taste (about 1.04). Then using an online fortification calculator, I added 1.5 liters of 150 proof everclear which had been infused with more currants (to about 20%). This should have killed fermentation and stabilized the wine. But for some reason the airlock is still bubbling, although very slowly. I was wondering if I didn't get the alcohol content quite high enough. The yeast I used (Lalvin K1V-1116) has a high alcohol tolerance. Has anyone ever had this issue? I'm hesitant to just add more booze, so maybe I'll have to stabilize some other way.
 

salcoco

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try some potassium sorbate and kmeta. maybe able to get the yeast to stop and die off in the alcohol environment.
 

GaDawg

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Hello.
But for some reason the airlock is still bubbling, although very slowly.
Bubbling is a sign of CO2 coming out, not fermentation. Check the SG. If is is the same for 3 or so days fermentation is done.
 

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