I started this 'port' on Thursday 10/09 and followed the directions based on the SG level (not necessarily the number of days to get that SG level).
When SG was 1.020 I did the chaptalization by adding dextrose per the instructions, however it didn't take 5~7 days for the SG to drop to this level, it was like 3 days or close to 4.
Anyway, the dextrose/sugar bumped the SG to 1.030 as expected.
Couple of days later, the SG was back to 1.020
Instructions call for "secondary" after 5~7 days and to stabilize if SG is <=1.020
I racked/stabilized (k-meta and sorbate and stirred A LOT) without waiting for 5 or 7 days because the SG was right at 1.018 after 2 days.
NOTE: I did not add the fining agents or back sweeten.
So I stirred the heck out of it, even placed into a 6gal bucket and used drill-mounted stirrer. Foam and bubbles subsided but still kept coming a little bit.
I then placed everything back into a 3gal carboy and placed airlock.
It's been 4 days under air lock and still tiny and medium bubbles coming up and activity in the air lock.
Still, I have NOT added fining agent nor back sweeten waiting for bubbles to go away.
Checked SG this morning and it was ~1.008 like if it is still fermenting....
What should I do?
When SG was 1.020 I did the chaptalization by adding dextrose per the instructions, however it didn't take 5~7 days for the SG to drop to this level, it was like 3 days or close to 4.
Anyway, the dextrose/sugar bumped the SG to 1.030 as expected.
Couple of days later, the SG was back to 1.020
Instructions call for "secondary" after 5~7 days and to stabilize if SG is <=1.020
I racked/stabilized (k-meta and sorbate and stirred A LOT) without waiting for 5 or 7 days because the SG was right at 1.018 after 2 days.
NOTE: I did not add the fining agents or back sweeten.
So I stirred the heck out of it, even placed into a 6gal bucket and used drill-mounted stirrer. Foam and bubbles subsided but still kept coming a little bit.
I then placed everything back into a 3gal carboy and placed airlock.
It's been 4 days under air lock and still tiny and medium bubbles coming up and activity in the air lock.
Still, I have NOT added fining agent nor back sweeten waiting for bubbles to go away.
Checked SG this morning and it was ~1.008 like if it is still fermenting....
What should I do?