Question:
There is very little sediment in the bottle as, probably because I racked it on 12/13. The wine is just very cloudy. Any ideas of clearing the wine, or is it OK to just let it sit and settle if there is little or no sediment? – Hide quoted text — Show quoted text – Will, Is there a lot of sediment on the bottom of the gallon container? I went back to look at your other posts, has it been in the secondary since 11/23? If you’ve got a lot of sediment and it is not bubbling, I would rack it again and top up to help the clearing process. From a lot of the threads I’ve seen on this site about wine kits, there’s directions as to when to rack. However, with a fruit wine; everything I’ve read says to not let it sit on the lees for to long because it will impart certain not so likeable flavors. For example, I’ve got a strawberry wine which has been in the secondary since Dec. 1 – there’s a fair amount of sediment, so as soon as the bubbling slows way down, I will rack it to a new secondary and top up. I’ve never made pear, but I’ve noticed with my raspberry, cherry, and now strawberry, that I will rack probably within a month after I’ve racked off the fruit into the secondary. It is up to you though, and others here may have other suggestions. I’ve found Jack Keller’s wine site is a good one, and so it Terry Garey’s. Good-luck. Darlene The Hydrometer is slightly under 1.000. The wine is a pear (Anjou). It’s been a while since I have made wine, so I’m only doing 1 gallon this time around. I believe I have been bitten by the bug again. I live in the Willamette Valley in Oregon, so I have access to a lot of fruit, including wine grapes .I will be a regular to this group. Next question: The wine is very cloudy. Any thoughts on clearing the wine (let it sit?)? Thanks for the help. Will, Your initial fermentation may very well be over (sounds like you want a dry wine). If your hydrometer says about 1.000, then it is probably over. If the hydrometer reading is higher then you might have a little bit to go. Let us know what your hydrometer reads. I suspect your wine is okay. Watch for the wine to clear now and rack (as per directions) or depending on how much lees you have settling on the bottom. What kind of wine, and size of secondary do you have? If you’re doing a wine kit, then let the group know, there’s a lot of experience on this site. Hang in there. Darlene I have a hydrometer, I just didn’t think to use it at this point. Is it possible for it to be finished, it went into the secondary on 11/23? Will, My advice is for you to buy a hyrometer for about $5. and find out if the fermentation is done. I suspect that it is, and there is nothing wrong with your wine. Do yourself a big favor and eliminate all air space above the wine that you can so you have an inch or less of "headspace". Let us know if you need any more help such as how to understand the reading of the hydrometer once you buy it. HTH John Dixon I think I waited too long to rack my wine the first time. I thought it was 3 weeks, but I was closer to 4. When I racked the wine, fermentation had ceased. It’s been 24 hours since I racked, and no activity. Could the fermentation be stuck? Is it too late to add yeast starter? I sampled the wine while transferring, and it already tastes dry, which I was shooting for. Any advice? Thanks Will The wine is a pear (Anjou). It’s been a while since I have made wine, so I’m only doing 1 gallon this time around. I believe I have been bitten by the bug again. I live in the Willamette Valley in Oregon, so I have access to a lot of fruit, including wine grapes.
Response:
Will, I would let it sit, see how it does in another month, and watch to see how much sediment falls out. Okay. Darlene
– Hide quoted text — Show quoted text – There is very little sediment in the bottle as, probably because I racked it on 12/13. The wine is just very cloudy. Any ideas of clearing the wine, or is it OK to just let it sit and settle if there is little or no sediment? Will, Is there a lot of sediment on the bottom of the gallon container? I went back to look at your other posts, has it been in the secondary since 11/23? If you’ve got a lot of sediment and it is not bubbling, I would rack it again and top up to help the clearing process. From a lot of the threads I’ve seen on this site about wine kits, there’s directions as to when to rack. However, with a fruit wine; everything I’ve read says to not let it sit on the lees for to long because it will impart certain not so likeable flavors. For example, I’ve got a strawberry wine which has been in the secondary since Dec. 1 – there’s a fair amount of sediment, so as soon as the bubbling slows way down, I will rack it to a new secondary and top up. I’ve never made pear, but I’ve noticed with my raspberry, cherry, and now strawberry, that I will rack probably within a month after I’ve racked off the fruit into the secondary. It is up to you though, and others here may have other suggestions. I’ve found Jack Keller’s wine site is a good one, and so it Terry Garey’s. Good-luck. Darlene The Hydrometer is slightly under 1.000. The wine is a pear (Anjou). It’s been a while since I have made wine, so I’m only doing 1 gallon this time around. I believe I have been bitten by the bug again. I live in the Willamette Valley in Oregon, so I have access to a lot of fruit, including wine grapes .I will be a regular to this group. Next question: The wine is very cloudy. Any thoughts on clearing the wine (let it sit?)? Thanks for the help. Will, Your initial fermentation may very well be over (sounds like you want a dry wine). If your hydrometer says about 1.000, then it is probably over. If the hydrometer reading is higher then you might have a little bit to go. Let us know what your hydrometer reads. I suspect your wine is okay. Watch for the wine to clear now and rack (as per directions) or depending on how much lees you have settling on the bottom. What kind of wine, and size of secondary do you have? If you’re doing a wine kit, then let the group know, there’s a lot of experience on this site. Hang in there. Darlene I have a hydrometer, I just didn’t think to use it at this point. Is it possible for it to be finished, it went into the secondary on 11/23? Will, My advice is for you to buy a hyrometer for about $5. and find out if the fermentation is done. I suspect that it is, and there is nothing wrong with your wine. Do yourself a big favor and eliminate all air space above the wine that you can so you have an inch or less of "headspace". Let us know if you need any more help such as how to understand the reading of the hydrometer once you buy it. HTH John Dixon I think I waited too long to rack my wine the first time. I thought it was 3 weeks, but I was closer to 4. When I racked the wine, fermentation had ceased. It’s been 24 hours since I racked, and no activity. Could the fermentation be stuck? Is it too late to add yeast starter? I sampled the wine while transferring, and it already tastes dry, which I was shooting for. Any advice? Thanks Will The wine is a pear (Anjou). It’s been a while since I have made wine, so I’m only doing 1 gallon this time around. I believe I have been bitten by the bug again. I live in the Willamette Valley in Oregon, so I have access to a lot of fruit, including wine grapes.
Response:
Will, That is plenty of time for a fermentation to finish. Some are over in a few days with higher temperatures and aggressive yeast. Fermentation is complete if the hydrometer read around .995 or below with average alcohol content. It could very well be done above that, but there would normally be some residual sugars left and a fermentation could renew later if the wine is not stabilized. HTH John Dixon
– Hide quoted text — Show quoted text – I have a hydrometer, I just didn’t think to use it at this point. Is it possible for it to be finished, it went into the secondary on 11/23? Will, My advice is for you to buy a hyrometer for about $5. and find out if the fermentation is done. I suspect that it is, and there is nothing wrong with your wine. Do yourself a big favor and eliminate all air space above the wine that you can so you have an inch or less of "headspace". Let us know if you need any more help such as how to understand the reading of the hydrometer once you buy it. HTH John Dixon I think I waited too long to rack my wine the first time. I thought it was 3 weeks, but I was closer to 4. When I racked the wine, fermentation had ceased. It’s been 24 hours since I racked, and no activity. Could the fermentation be stuck? Is it too late to add yeast starter? I sampled the wine while transferring, and it already tastes dry, which I was shooting for. Any advice? Thanks Will
Response:
Will, Is there a lot of sediment on the bottom of the gallon container? I went back to look at your other posts, has it been in the secondary since 11/23? If you’ve got a lot of sediment and it is not bubbling, I would rack it again and top up to help the clearing process. From a lot of the threads I’ve seen on this site about wine kits, there’s directions as to when to rack. However, with a fruit wine; everything I’ve read says to not let it sit on the lees for to long because it will impart certain not so likeable flavors. For example, I’ve got a strawberry wine which has been in the secondary since Dec. 1 – there’s a fair amount of sediment, so as soon as the bubbling slows way down, I will rack it to a new secondary and top up. I’ve never made pear, but I’ve noticed with my raspberry, cherry, and now strawberry, that I will rack probably within a month after I’ve racked off the fruit into the secondary. It is up to you though, and others here may have other suggestions. I’ve found Jack Keller’s wine site is a good one, and so it Terry Garey’s. Good-luck. Darlene
– Hide quoted text — Show quoted text – The Hydrometer is slightly under 1.000. The wine is a pear (Anjou). It’s been a while since I have made wine, so I’m only doing 1 gallon this time around. I believe I have been bitten by the bug again. I live in the Willamette Valley in Oregon, so I have access to a lot of fruit, including wine grapes .I will be a regular to this group. Next question: The wine is very cloudy. Any thoughts on clearing the wine (let it sit?)? Thanks for the help. Will, Your initial fermentation may very well be over (sounds like you want a dry wine). If your hydrometer says about 1.000, then it is probably over. If the hydrometer reading is higher then you might have a little bit to go. Let us know what your hydrometer reads. I suspect your wine is okay. Watch for the wine to clear now and rack (as per directions) or depending on how much lees you have settling on the bottom. What kind of wine, and size of secondary do you have? If you’re doing a wine kit, then let the group know, there’s a lot of experience on this site. Hang in there. Darlene I have a hydrometer, I just didn’t think to use it at this point. Is it possible for it to be finished, it went into the secondary on 11/23? Will, My advice is for you to buy a hyrometer for about $5. and find out if the fermentation is done. I suspect that it is, and there is nothing wrong with your wine. Do yourself a big favor and eliminate all air space above the wine that you can so you have an inch or less of "headspace". Let us know if you need any more help such as how to understand the reading of the hydrometer once you buy it. HTH John Dixon I think I waited too long to rack my wine the first time. I thought it was 3 weeks, but I was closer to 4. When I racked the wine, fermentation had ceased. It’s been 24 hours since I racked, and no activity. Could the fermentation be stuck? Is it too late to add yeast starter? I sampled the wine while transferring, and it already tastes dry, which I was shooting for. Any advice? Thanks Will The wine is a pear (Anjou). It’s been a while since I have made wine, so I’m only doing 1 gallon this time around. I believe I have been bitten by the bug again. I live in the Willamette Valley in Oregon, so I have access to a lot of fruit, including wine grapes.
Response:
The Hydrometer is slightly under 1.000. The wine is a pear (Anjou). It’s been a while since I have made wine, so I’m only doing 1 gallon this time around. I believe I have been bitten by the bug again. I live in the Willamette Valley in Oregon, so I have access to a lot of fruit, including wine grapes .I will be a regular to this group. Next question: The wine is very cloudy. Any thoughts on clearing the wine (let it sit?)? Thanks for the help. – Hide quoted text — Show quoted text – Will, Your initial fermentation may very well be over (sounds like you want a dry wine). If your hydrometer says about 1.000, then it is probably over. If the hydrometer reading is higher then you might have a little bit to go. Let us know what your hydrometer reads. I suspect your wine is okay. Watch for the wine to clear now and rack (as per directions) or depending on how much lees you have settling on the bottom. What kind of wine, and size of secondary do you have? If you’re doing a wine kit, then let the group know, there’s a lot of experience on this site. Hang in there. Darlene I have a hydrometer, I just didn’t think to use it at this point. Is it possible for it to be finished, it went into the secondary on 11/23? Will, My advice is for you to buy a hyrometer for about $5. and find out if the fermentation is done. I suspect that it is, and there is nothing wrong with your wine. Do yourself a big favor and eliminate all air space above the wine that you can so you have an inch or less of "headspace". Let us know if you need any more help such as how to understand the reading of the hydrometer once you buy it. HTH John Dixon I think I waited too long to rack my wine the first time. I thought it was 3 weeks, but I was closer to 4. When I racked the wine, fermentation had ceased. It’s been 24 hours since I racked, and no activity. Could the fermentation be stuck? Is it too late to add yeast starter? I sampled the wine while transferring, and it already tastes dry, which I was shooting for. Any advice? Thanks Will
The wine is a pear (Anjou). It’s been a while since I have made wine, so I’m only doing 1 gallon this time around. I believe I have been bitten by the bug again. I live in the Willamette Valley in Oregon, so I have access to a lot of fruit, including wine grapes.
Response:
Will, Your initial fermentation may very well be over (sounds like you want a dry wine). If your hydrometer says about 1.000, then it is probably over. If the hydrometer reading is higher then you might have a little bit to go. Let us know what your hydrometer reads. I suspect your wine is okay. Watch for the wine to clear now and rack (as per directions) or depending on how much lees you have settling on the bottom. What kind of wine, and size of secondary do you have? If you’re doing a wine kit, then let the group know, there’s a lot of experience on this site. Hang in there. Darlene
– Hide quoted text — Show quoted text – I have a hydrometer, I just didn’t think to use it at this point. Is it possible for it to be finished, it went into the secondary on 11/23? Will, My advice is for you to buy a hyrometer for about $5. and find out if the fermentation is done. I suspect that it is, and there is nothing wrong with your wine. Do yourself a big favor and eliminate all air space above the wine that you can so you have an inch or less of "headspace". Let us know if you need any more help such as how to understand the reading of the hydrometer once you buy it. HTH John Dixon I think I waited too long to rack my wine the first time. I thought it was 3 weeks, but I was closer to 4. When I racked the wine, fermentation had ceased. It’s been 24 hours since I racked, and no activity. Could the fermentation be stuck? Is it too late to add yeast starter? I sampled the wine while transferring, and it already tastes dry, which I was shooting for. Any advice? Thanks Will
Response:
I have a hydrometer, I just didn’t think to use it at this point. Is it possible for it to be finished, it went into the secondary on 11/23? – Hide quoted text — Show quoted text – Will, My advice is for you to buy a hyrometer for about $5. and find out if the fermentation is done. I suspect that it is, and there is nothing wrong with your wine. Do yourself a big favor and eliminate all air space above the wine that you can so you have an inch or less of "headspace". Let us know if you need any more help such as how to understand the reading of the hydrometer once you buy it. HTH John Dixon I think I waited too long to rack my wine the first time. I thought it was 3 weeks, but I was closer to 4. When I racked the wine, fermentation had ceased. It’s been 24 hours since I racked, and no activity. Could the fermentation be stuck? Is it too late to add yeast starter? I sampled the wine while transferring, and it already tastes dry, which I was shooting for. Any advice? Thanks Will
Response:
I think I waited too long to rack my wine the first time. I thought it was 3 weeks, but I was closer to 4. When I racked the wine, fermentation had ceased. It’s been 24 hours since I racked, and no activity. Could the fermentation be stuck? Is it too late to add yeast starter? I sampled the wine while transferring, and it already tastes dry, which I was shooting for. Any advice? Thanks Will
Response:
Will, My advice is for you to buy a hyrometer for about $5. and find out if the fermentation is done. I suspect that it is, and there is nothing wrong with your wine. Do yourself a big favor and eliminate all air space above the wine that you can so you have an inch or less of "headspace". Let us know if you need any more help such as how to understand the reading of the hydrometer once you buy it. HTH John Dixon
– Hide quoted text — Show quoted text – I think I waited too long to rack my wine the first time. I thought it was 3 weeks, but I was closer to 4. When I racked the wine, fermentation had ceased. It’s been 24 hours since I racked, and no activity. Could the fermentation be stuck? Is it too late to add yeast starter? I sampled the wine while transferring, and it already tastes dry, which I was shooting for. Any advice? Thanks Will
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