WineXpert lazy fermentation

[rrawhide]

I started a WE Gewurztraminer on June 20th. The initial SG was
1.085. The temperature was 76 degrees. Within a few hours
the yeast seemed to start and formed the brown cover. After
a few more hours the 'brown cover (yeast) seemed to drop into the
primary. As time went on a few little tiny bubbles started to
rise to the surface. I have been checking the SG and temp several
times a day and have been getting consistant temp readings and the SG
is now down to 1.057. But my question is - should there be active
bubbling? Or are the lazy bubbles ok? This is only the 4th
day so I may be a little premature. I have the primary from
George but do not have a lid so I covered with a piece of
hardboard (cleaned and sanitized first). Is this normal and am I
being just a little anxious? Thanx for your reply. The last
wine that I made was from scratch and the must was very active and I
had to punch down the cap several times a day before we pressed.
Never have started just the juice tho !!!!!!!!!!

rrawhide

 

[masta]

Don't worry as the fermentation can look quite different from one batch to the next due to the juice and or yeast used. Your SG is right on target for 4 days and should fall into range for the transfer to a carboy on day 6-7.

 

[Wade E]

Every time I use the Red Star Cotes Des Blanc yeast I have a slow
ferment, I wonder if they used this yeast for this batch. It works
every time but is a little slow and not much action in airlock.

 

[rrawhide]

Thanx for the comeback, Wade.



Yes, this is Red Star Yeast and it sure seems to work sloooooooowwwww!



The SG (just a few minutes ago was 1.040 so it is coming down.
But, i sure call it lazy yeast. SOOOOOOOOOOO - hopefully, in a couple
of days we will go to the secondary.



Thanx again, Wade - keep smilin' - your wine room is comin' along. Wish I was closer I would help you.



Take care and thanx.



rrawhide