Is it Wine?

[MN_Winemaker]

I started a 2 gal. batch of Merlot 7 days ago. Using juice from Alexanders, added sugar, water, etc and a begining SG of 1.100 . All I ever saw were some small bubbles. Nothing to active at anytime. I measures SG today and it is .999 and I am amazed that it has gone down so quickly with so little indication.

Could something else be going on here?

Thanks for any comments.

 

[cpfan]

I started a 2 gal. batch of Merlot 7 days ago. Using juice from Alexanders, added sugar, water, etc and a begining SG of 1.100 . All I ever saw were some small bubbles. Nothing to active at anytime. I measures SG today and it is .999 and I am amazed that it has gone down so quickly with so little indication.

Could something else be going on here?

Thanks for any comments.

Probably not.

What yeast? Temperature? How big a primary was this 2 gallon batch started in? Were the bubbles on the surface of the wine or in an air-lock?

Steve

 

[robie]

Magic, that's all!

Nah, each wine is different and can do that. That's why a hydrometer is so important for us wine makers.

 

[MN_Winemaker]

Thanks for response

I used Lalvin 71B-1122 yeast and am using a 5 gal. bucket with loose fit lid & cloth covered airlock. Started out at about 66 degrees and after 2 days brought room temp to about 72.

Sounds like I need to get it in secondary pretty quick so that I eliminate all the extra headroom.

 

[robie]

Yep, at an SG of 0.999, it is near done fermenting, but not quite. Once it is done, you will definitely need to rack the wine off the lees, degas it, and top it off.

 

[bzac]

not a bad Idea to rack it at .999
this can actualy help it finnish that little it of sugar left.

 

[grapeman]

71B-1122 is a fizzy fermenter. You don't often get much foam with it, just lots of fizzy bubbles. It leaves wines more fruity. I use it a lot with aromatic whites from grapes.

 

[MN_Winemaker]

grapeman - fizzy is good description for how it was fermenting. thanks.

I racked it off this morning and we will let it continue its process.