Secondary Fermentation

[Hippie]

Did Daniel sulphite the must, and if so how much?


You might even have a third fermentation!

 

[Waldo]

He used nothing but the fruit and sugar Hippie

 

[Hippie]

I would wager the wine is going through a spontaneous malolactic fermentation. Just keep it topped up well, try to maintain the 72*F or better,and forget about it for a while. It will be good wine, muscadine or otherwise.


Wow! Tertiary fermentation! This is exciting!

Edited by: Hippie

 

[Waldo]

Going to be interesting to say the least to see how this one shakes out

 

[Waldo]

And as of this morning it is still fermenting. I pulled it out of it's hiding spot to get to my blueberry and could not believe it was still fermenting. Unbelievable !!!! I did not bother to check the SG , I am just going to keep an eye on it and see just how log it goes. May set a new record with this one

 

[bilbo-in-maine]

Waldo - Hope your patience lasts as long as the fermentation.

Did you check acid levels before starting this? If Hippie is correct in
diagnosing MLF, those levels should change.

Bill

 

[Waldo]

With the litmus strips it was around 3.8 bilbo but I have not checked it since. I am going to take an SG on it this evening and see where it's at.