Hello!
I've got a kit wine going that I usually ferment at a slightly higher temperature. This time it's been 68-70 F in the room. I let it breathe regularly in primary, and the airlock still bubbled once every second ten days in, then slowed down. After about 17 days, the airlock would bubble once a day or so - I assume CO2 is produced still, but in minute quantities - and now, three and a half weeks in, maybe once every two days.
I know - check the SG. But I usually let this kit sit for four weeks, the SG ends up at -5, Oechsle scale, and everything's fine. I'll check the SG this weekend.
What I'm wondering is - is it likely that the fermentation's still going with so little airlock activity, or is, or could that, be irrelevant?
Thanks!
I've got a kit wine going that I usually ferment at a slightly higher temperature. This time it's been 68-70 F in the room. I let it breathe regularly in primary, and the airlock still bubbled once every second ten days in, then slowed down. After about 17 days, the airlock would bubble once a day or so - I assume CO2 is produced still, but in minute quantities - and now, three and a half weeks in, maybe once every two days.
I know - check the SG. But I usually let this kit sit for four weeks, the SG ends up at -5, Oechsle scale, and everything's fine. I'll check the SG this weekend.
What I'm wondering is - is it likely that the fermentation's still going with so little airlock activity, or is, or could that, be irrelevant?
Thanks!
