Actually, is the KIT okay...or have I waited too long to ask this question.
I started this kit on 2/12 -- sg at 1.092 -- followed directions explicitly and on 2/17 sg at 1.005 -- but with other obligations, I could not rack that day (day 5) and since the kit said " ...5-7 days..." I racked on day 7 (2/19) but bythen sg down to 0.994 (corrected for temp.)
From 2/19 to today, in the carboy, temp has been mostly around 75 down to 72 today, but one day (when overnight on the heat pad - remember, this is Montana!) got up to 80F, but then back down to 75.
During the time in the carboy, it has NEVER been as actively bubbling through the s-airlock as my first kit of Bourgeron Rouge, which bubbled away merrily at the beginning of secondary fermentation, tapering off, but continued to bubblefor8-9 days. The Pinot Noir had an occasional bubble the first and second day (after racking) -- about 1 a minute at first (versus 10/minute the first day of the bourg rouge) but from the s-airlock, I could see that it was bubbling, just very slowly. The airlock still had it's fluid "unbalanced" with more in the one side than the other, so I knew pressure was still coming out of the carboy -- until this morning. Now, temp is at 72 -- but level of fluid in s-airlock is even -- no pressure.
Is this the difference between the two kits? Or perhaps from waiting too long before racking from primary to secondary? Or letting the temp get up to 80F that one day... Or is this just part of my learning curve of "PATIENCE!"
Whaddaya think?
I started this kit on 2/12 -- sg at 1.092 -- followed directions explicitly and on 2/17 sg at 1.005 -- but with other obligations, I could not rack that day (day 5) and since the kit said " ...5-7 days..." I racked on day 7 (2/19) but bythen sg down to 0.994 (corrected for temp.)
From 2/19 to today, in the carboy, temp has been mostly around 75 down to 72 today, but one day (when overnight on the heat pad - remember, this is Montana!) got up to 80F, but then back down to 75.
During the time in the carboy, it has NEVER been as actively bubbling through the s-airlock as my first kit of Bourgeron Rouge, which bubbled away merrily at the beginning of secondary fermentation, tapering off, but continued to bubblefor8-9 days. The Pinot Noir had an occasional bubble the first and second day (after racking) -- about 1 a minute at first (versus 10/minute the first day of the bourg rouge) but from the s-airlock, I could see that it was bubbling, just very slowly. The airlock still had it's fluid "unbalanced" with more in the one side than the other, so I knew pressure was still coming out of the carboy -- until this morning. Now, temp is at 72 -- but level of fluid in s-airlock is even -- no pressure.
Is this the difference between the two kits? Or perhaps from waiting too long before racking from primary to secondary? Or letting the temp get up to 80F that one day... Or is this just part of my learning curve of "PATIENCE!"
Whaddaya think?