Hi all, I made over 6 gallons of wild berry wine, which fermented quick all the way until 1.006 SG and now--although it keeps fermenting and bubbling plenty--the sugar level does not change. Day after day it stays the same (or perhaps there is no sugar left but the hydrometer sits at 1.006 for some other reason? The hydrometer itself seems fine.). I have read up on all the diagnoses of stuck and sluggish ferments, given it plenty of yeast nutrient and energizer and new yeast starter. It had enough sugar to go to about 12.5-13%abv. Temperature is at 72F. But the hydrometer continues to read the same. A little rotten egg is threatening to develop. I am fatigued over caring about this laat percent and all the diagnosing. The yeast probably stressed because my original batch (before combining with a lower alcohol second batch) had enough sugars to go to 15.5-16%abv. Now perhaps, as a result, there are toxins which keep the yeast from absorbing the last sugars. Lesson learned. Maybe I could try Reskue by Scottlabs and then add yet another starter, the protocol of which also calls for even MORE nutrient. I don't want to go adding yet more nutrient to a wine which I already worry has too much nutrient in it. Much rather skip all this.
Anyway, I like where it's at as far as sugars and taste and would rather just be done with this headache over that last fraction of a percent, rack it off the sediment, add some sulfite and bentonite and stick it in a cold fridge for a few weeks. Then I'd rack it again a time or three, using the cold fridge to get all the yeast possible to settle out. Then add more sulfites as well as potassium sorbate and bottle. Everything I have read in the land of beer says this is ok to do--in fact it was also the advice of the guy who works at my local brew supply store. But he only brews beer. I don't get it. Why is ending a ferment with cold temperature combined with sulfites and racking acceptable protocol with beer but not wine? Wouldn't the risk of referment and bottle bombs be the same? It seems like there are just different traditions in wine and beer, based not necessarily on logic but tradition only. But then I guess I am missing something, which is why I'm writing this.
Also what I don't understand is why it is ok to backsweeten wine and add sorbate without filtering (I dont own a filter) after a ferment has finished on its own, but in the case of an arrested ferment (like I wish to do, and at such a low gravity) they all say to filter? If the ferment is not active in both cases what's the difference? In both cases there is a small amount of yeast and some sugar, whether by backsweetening or because of the residual sugar. But in the case of backsweetening they seem to say it's ok to skip filtering as long as you add sorbate. So why is it not the same when it is residual sugar?
I have read and understand that sulfites dont kill all the yeast, so we can skip that. I have also read and understand that sorbate doesn't kill yeast or stop a ferment, so we can skip that. I am talking about a multipronged approach using cold, sulfites, bentonite, sorbate and lots of racking--just like they say is okay with beer.
Also, I am going to bottle with flip-top bottles. According to a cider recipe I was reading, I understand that people add enough sugar to carbonate in the bottle at an SG of 1.005. Well my wine is at 1.006. If I follow all the above protocol am I really at risk of having a bottle bomb? Especially if it ends up fermenting a fraction more--to 1.005--before I do all this?
Anyway, I like where it's at as far as sugars and taste and would rather just be done with this headache over that last fraction of a percent, rack it off the sediment, add some sulfite and bentonite and stick it in a cold fridge for a few weeks. Then I'd rack it again a time or three, using the cold fridge to get all the yeast possible to settle out. Then add more sulfites as well as potassium sorbate and bottle. Everything I have read in the land of beer says this is ok to do--in fact it was also the advice of the guy who works at my local brew supply store. But he only brews beer. I don't get it. Why is ending a ferment with cold temperature combined with sulfites and racking acceptable protocol with beer but not wine? Wouldn't the risk of referment and bottle bombs be the same? It seems like there are just different traditions in wine and beer, based not necessarily on logic but tradition only. But then I guess I am missing something, which is why I'm writing this.
Also what I don't understand is why it is ok to backsweeten wine and add sorbate without filtering (I dont own a filter) after a ferment has finished on its own, but in the case of an arrested ferment (like I wish to do, and at such a low gravity) they all say to filter? If the ferment is not active in both cases what's the difference? In both cases there is a small amount of yeast and some sugar, whether by backsweetening or because of the residual sugar. But in the case of backsweetening they seem to say it's ok to skip filtering as long as you add sorbate. So why is it not the same when it is residual sugar?
I have read and understand that sulfites dont kill all the yeast, so we can skip that. I have also read and understand that sorbate doesn't kill yeast or stop a ferment, so we can skip that. I am talking about a multipronged approach using cold, sulfites, bentonite, sorbate and lots of racking--just like they say is okay with beer.
Also, I am going to bottle with flip-top bottles. According to a cider recipe I was reading, I understand that people add enough sugar to carbonate in the bottle at an SG of 1.005. Well my wine is at 1.006. If I follow all the above protocol am I really at risk of having a bottle bomb? Especially if it ends up fermenting a fraction more--to 1.005--before I do all this?