Originally Posted by cmgxsolutions
I have been homebrewing for less than a year so I am pretty inexperienced but have made 25g of beer. Some people I know make wine so I figured I would give it a shot. I purchased 5 gallons of barberra grape juice from a winery and pitched my starter 11/10. To start the barberra was very sweet so I anticipate the alcohol content would be high. Unfortunatly I did not get a hydrometer reading because the hydrometer I ordered arrived broken. Active fermentation started in a day and lasted several days. I racked it to secondary on 11/24. I purchased a gallon of barberone wine to top it with. Not sure if this was a good choice but it sounded like barberra so I gave it a shot. This is what I used to top off the carboy. It is now 12/3 and I am still getting a bubble every 5 seconds! Shouldn't this thing be done by now? Also it doesn't smell like wine... it smells very sour and tart. It doesn't look infected or anything but it still doesn't smell like wine. What am I looking at to go from this point to an enjoyable glass of wine?
Tell us more about the juice, and about your sanitation. Was the juice sulfited, or was it innoculated with yeast at the winery? "Sour" and "tart" aren't good descriptions and would make me worry, but if it's just the aroma that is off, I would taste a sample.
Also, buy a new hydrometer ASAP!