Stuck Fermentation

[Chopper]

Just curious. How do you detect when fermentation ends too soon (i.e. when it gets "stuck")?


Thanks,


Chopper

 

[grapeman]

It is simple. If no bubbles, check with a hydrometer. If it is higher than it should be with no bubbles, it is probably stuck. If it is under 1.000 and no bubbles, it is probably done. Recheck it in a couple days and if the reading is the same it is done. Let's say it is a normal wine and the SG is at 1.025 and doesn't move in two or three days- that one is stuck.