dbrump

Recipes 

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

Recipes 

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

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WilliamSlayer

Recipes 

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

Recipes 

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

DoctorCAD

Recipes 

20c = 68f

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Just because something CAN ferment, does not mean it SHOULD be fermented.