doughowe
Junior
- Joined
- Jan 26, 2011
- Messages
- 26
- Reaction score
- 1
Hi all,
I've got a batch of blueberry wine going that has been fermenting for a month now. It is currently at SG of about 1.03. A the rate it is going, I expect another month or so before fermentation completes. Most of the fruit wine recipes I've seen say nothing about adding sulfite once the wine goes still. I'm assuming I absolutely need to do this step, just like I would for grap wine, regardless of the fact that no one mentions it in the recipes? Also, when a wine is taking so long to finish fermentation, what's protecting it from spoilage and oxidation? Topped up carboys and alcohol?
Thanks for any tips!
-Doug
I've got a batch of blueberry wine going that has been fermenting for a month now. It is currently at SG of about 1.03. A the rate it is going, I expect another month or so before fermentation completes. Most of the fruit wine recipes I've seen say nothing about adding sulfite once the wine goes still. I'm assuming I absolutely need to do this step, just like I would for grap wine, regardless of the fact that no one mentions it in the recipes? Also, when a wine is taking so long to finish fermentation, what's protecting it from spoilage and oxidation? Topped up carboys and alcohol?
Thanks for any tips!
-Doug