Greetings. I love and follow this forum. I have two batches from grapes that have now been below 1.000 sp gr for three days but I am still seeing bubbles in my airlock every 10 seconds. I'm thinking fermentation is done and I can rack off the lees but want to confirm I don't need to wait for bubbling to all but stop. Appreciate some feedback. THANKS!
when is fermentation done
- Thread starter JohnBurns
- Start date
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From what I understand the hydrometer doesn’t lie. It may be CO2 degassing. Even if it is still fermenting a little you can still rack it and degas it at the same time.
Fermentation is considered "done" if the SG <= 0.998 and remains consistent for 3 days. The wine is full of CO2 and may degas for weeks or even months -- activity in the airlock doesn't tell you anything; trust your hydrometer.
My unofficial tally:
In your situation, I would press.
My unofficial tally:
- Some folks press/rack whites & fruits around 1.020 to preserve fruit aroma and flavor
- Most folks rack kits & juices between 1.010 and 1.000
- Most folks press red grapes at <= 1.000
In your situation, I would press.
