WineXpert HELP--island mist ??

[LaurieL]

Ok- so I started the Black rasp. merlot on 8/1 and added 7 cups of sugar to make a simple syrup. Everything was going great. Starting SG was 1.08 and temp at 70 degrees. On 8/12 I hit .996 and went on to the next steps to degass and add fpak and clairfying agents. SG was now 1.01. so now I'm suppose to let this sit for a couple weeks. Well, I check on it last night and am seeing a little foam on the top. What does this mean and what should I do???? The temp has been very steady at 70 degrees for the whole time. Any opinons here?

 

[cpfan]

You mention adding the F-pack and clearing agents. Did you also add the potassium metabisulfite and potassium sorbate packages??

Steve

 

[vcasey]

If you did not add the kmeta & sorbate it maybe fermenting. Also take an SG reading that is the best way to find out what is happening.
VC

 

[LaurieL]

I believe I added those in step 2 of the instructions.

 

[Tom]

Yep, sounds like you either forgot or not added enough Sorbate.

 

[LaurieL]

I just looked at my spreadsheet and I did addthe metabisulphite and sorbate before adding clearing agents. So now what???

 

[Tom]

It could be just gas. Degas again. How did you degas? Also, keep an eny on the gravity readings. do one twice a day to see if it refermenting.

 

[LaurieL]

How do you know if it is re fermenting? And how to you fix the problem? Will degassing again affect the clearing agents that were already added?

 

[Tom]

if the gravity changes, goes lower then it refermenting. then just add more sorbate. Dont worry about the clearing right now. It will not hurt. You did transfer into a secondary right?

 

[LaurieL]

I am using the V-Vessell on this so there is no transferring needed. I just take off the collection capsule and disgard the sediments. I will take another reading when I get home. I don't think I have any sorbate at home, but I may have another kit with some in until I put in another order. Thank you for all your help. You guys are GREAT!

 

[Tom]

A few things you should always have extra are;

K-meta

Sorbate

Nutrient

Clearing agents
Yeast good for whites and reds