Started a RJS en Primeur kit with Grape Skins (Zinfandel) On Nov 4 with starting sg 1.090 temp 74.Racked at 1.010 on Nov 12.Now on day 17 it seems to be stuck at 1.000 air lock still bubbling,but sg doesn't seem to go down.Do you think this is done.
This is one example of the number of potential answers you'll receive as everyone has their own opinion. My opinion is this: As long as there is still CO2 being expelled from the must/wine then it is protected. I'll spare everyone the science speak, but CO2 is heavier than air and will provide a protective blanket on undisturbed wine. No need to add Kmeta as long as you're leaving it alone.you need to protect your wine using SO2 wine is done so add it now. a couple of thousands on hydrometer are within error tolerance of your measurement. any further fermentation would not be discernible in taste. protect you wine
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