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-   -   Fermentation won't stop - Should I transfer to secondary? (http://www.homebrewtalk.com/f25/fermentation-wont-stop-should-i-transfer-secondary-369784/)

dbrump 11-24-2012 08:58 PM

Fermentation won't stop - Should I transfer to secondary?
 
Hi,
I bought a wine kit about a month ago and it is happily fermenting in the garage. It has been fermenting at 20 degrees for approximately a month now and although it has slowed it is showing no signs of stopping. The kit's instructions state that it should only take approximately 1 week to finish. What should I do? Should I leave it until it stops or should I transfer it to another vessel to finish. I'm concerned that the dead yeast or trub settling at the bottom might alter the flavour.

Any suggestions or recommendations are welcome.

Dave

Yooper 11-25-2012 12:40 AM

Quote:

Originally Posted by dbrump (Post 4617750)
Hi,
I bought a wine kit about a month ago and it is happily fermenting in the garage. It has been fermenting at 20 degrees for approximately a month now and although it has slowed it is showing no signs of stopping. The kit's instructions state that it should only take approximately 1 week to finish. What should I do? Should I leave it until it stops or should I transfer it to another vessel to finish. I'm concerned that the dead yeast or trub settling at the bottom might alter the flavour.

Any suggestions or recommendations are welcome.

Dave

If the hydrometer reading is where the kit instructions say (generally under 1.000), then transfer it.

WilliamSlayer 11-25-2012 02:54 PM

Definitly check the current gravity with a hydrometer. Depending on the type of yeast/temperature (thanks for including that btw, it helps!), fermentation can take a month or more.

If you find your gravity to still be high, try stiring the yeast gently to re-suspend it.

If your gravity is close to 1.000 or below, a transfer is in order.

Hope this helps!

mcfergyflav 12-05-2012 04:44 AM

why fermenting at 20 degrees? those kits say usually ferment between 65-75 degrees..

DoctorCAD 12-05-2012 11:51 AM

Quote:

Originally Posted by mcfergyflav (Post 4650953)
why fermenting at 20 degrees? Those kits say usually ferment between 65-75 degrees..

20c = 68f


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