- Oct 3, 2022
- Reaction score
Hello all, I am making 3 gallons of Elderberry/ blackberry wine. I made one gallon last year and this year I had such a great crop of elderberries and the wine came out really good last year so I increased the quantity. I based it on Danger Daves recipe for DB. Everything is going according to plan except I have a question about the secondary fermentation. I racked the primary into the carboy and it's been 24 hours and there is no sign of bubbling through the airlock. Is this ok or does there definetly have to be bubbles going through it? The SG went from 1.078 to 0.998 in 8 days (3 days consistently 0.998) I strained and removed the gross lees from the primary and then added 1.5 tsp potassium sorbate, 2 Campden tabs and 1/2 tablespoon of Sparkloid, then I degassed and decanted into the carboy. Should I have degassed first before adding the chemicals? I tasted it and it's pretty good but I am concerned there is no secondary fermentation going on. Really appreciate having a place to get advice! I am having alot of fun doing this and will probably be trying more in the future. Thanks !