I came across very cheap soursop and because soursop juice is delicious I assumed a wine made from soursop should be too.
After about 10 days I removed the mashed up fruit in my nylon bag and continued to give it a good stir daily for the next week or so. By 3 weeks I was surprised to still see little bubbles but I figured I should just let it sit and check again later.
5 weeks in now and my soursop wine is still sparkling and you can hear fizziness when you put your ear to it. This also seems to be affecting the clarity, perhaps because the bubbles keep stirring up the debris on the bottom.
What's going on? What happened? Is it still good? Could this be a bacterial problem?
It still tastes fine (well alcoholic anyways, hopefully less of a bite once it is bottled and sits for some time), hydrometer is now 0, but still there are little bubbles. I should mention also it is just in a large bucket, garbage-can like container, nothing fancy though I have been very careful with cleanliness.
Any advice or ideas are appreciated. Thanks in advance!