agdodge4x4
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I started a pomagranate wine on 2/4 using jack keller's recipe. After the second day I was concerned about H2S smell and added 1/2tsp super ferment to counteract that AND closed the door to the guest bathroom, which essentially brought the temperature in the room up to about 80 degrees. The smell went away and it was fermenting like crazy.
I pulled the straining bag of pulp/seeds out tonight as per the directions. I started at SG 1095, but judging by the variance across two separate hydrometers that number could have been closer to 1100. NOW, 7 days later, the SG is 1032, or 1035 depending on which hydrometer I use. Either way, the must is extremely sweet. My question is, all of my previous wines are at 1.000 by this stage in the game. I cannot see that it is fermenting like it was before, its significantly slower. This is a Cotes des Blancs yeast.
Is all OK still? I was going to check it tomorow arounnd noon and hope the SG went down, indicating that it is still fermenting.
Does this sound like a problem yet? I guess what I am worried about is that I put too much sugar in and that it won't ferment out even though I have never had problems with this yeast and starting SG's of 1095-1100 before. Even though I crushed the juice seed sacs, maybe there was a lot more sugar that was not released and accounted for when I read 1095 at the start of fermentation....but it was this after the 24 hour period after campden and pectic enzyme was added so it should have been ok.
I pulled the straining bag of pulp/seeds out tonight as per the directions. I started at SG 1095, but judging by the variance across two separate hydrometers that number could have been closer to 1100. NOW, 7 days later, the SG is 1032, or 1035 depending on which hydrometer I use. Either way, the must is extremely sweet. My question is, all of my previous wines are at 1.000 by this stage in the game. I cannot see that it is fermenting like it was before, its significantly slower. This is a Cotes des Blancs yeast.
Is all OK still? I was going to check it tomorow arounnd noon and hope the SG went down, indicating that it is still fermenting.
Does this sound like a problem yet? I guess what I am worried about is that I put too much sugar in and that it won't ferment out even though I have never had problems with this yeast and starting SG's of 1095-1100 before. Even though I crushed the juice seed sacs, maybe there was a lot more sugar that was not released and accounted for when I read 1095 at the start of fermentation....but it was this after the 24 hour period after campden and pectic enzyme was added so it should have been ok.
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