Question:
Hello All, I am 12 days into fermenting my first batch of wine (white zinfandel). The temp. has been stable around 70 F. The fermenter continues pass gas (sorry) at the same rate it did from day 2-3 onward. I checked the SG on Sat. and it was 1.022 (started at 1.090). I tasted it and it was weak, but not bad. I checked again this eve. (Mon) and the S.G. is still at 1.022 but the wine has a much more carbonated taste. The yeast is EC – 1118. I figure at this point the yeast knows a heck of a lot more about making wine than I do so my bias is to leave well enough alone. Is this best or do I start playing biochem. lab again? Richard "I wish I was smart enough to think of a cute sig. block….
Response:
– Hide quoted text — Show quoted text – Hello All, I am 12 days into fermenting my first batch of wine (white zinfandel). The temp. has been stable around 70 F. The fermenter continues pass gas (sorry) at the same rate it did from day 2-3 onward. I checked the SG on Sat. and it was 1.022 (started at 1.090). I tasted it and it was weak, but not bad. I checked again this eve. (Mon) and the S.G. is still at 1.022 but the wine has a much more carbonated taste. The yeast is EC – 1118. I figure at this point the yeast knows a heck of a lot more about making wine than I do so my bias is to leave well enough alone. Is this best or do I start playing biochem. lab again? Richard "I wish I was smart enough to think of a cute sig. block….
It may be stuck. But…..if CO2 bubbles cling to the hydrometer it will cause false readings. Spin the Hydrometer to get rid of these bubbles. If that doesn’t work, you may have to degas the sample by shaking. If the SG doesn’t start to drop again soon, you will have to handle it as a "stuck" fermentation. PS – I like your signature block just the way it is !! ;o)
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