Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > At a fork in the road with my secondary....
Reply
 
LinkBack Thread Tools
Old 09-20-2008, 04:23 PM   #1
BobCam300
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 4
Default At a fork in the road with my secondary....

Need some advice about which road to take....

I'm making a kit, Selection Estate Lodi old vines Zin.

Starting SG was 1.13, and the primary was very active.

After 5 Days I was at 1.00, so I moved it to the secondary.

After 10 days in the secondary I was at .998, the kit shows a target of .996 or below.

So I left it....2 more days later I was still at .998....2 more days again and still at .998.

The weird thing is that all this time there still seems to be activity, even though the SG isn't dropping. Not visible activity but there is a small amount of gas moving throught the airlock.

The question is is it ok to Stabalize and Clear when the SG is at .998 or should I just continue in the secondary till I get below the target no matter how long it takes as long as there is some activity?

Thanks in advance for the advice.
BobC

__________________
BobCam300 is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2008, 09:48 PM   #2
LayMeister
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Kitchener, ON
Posts: 321
Default

Less than 3 weeks is not much time for wine. I would leave it at least another month or two in the secondary before I took another reading.

Cheers,
Paul

__________________
LayMeister is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2008, 10:55 PM   #3
BobCam300
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 4
Default

Thanks for the reply.

I guess my problem is I'm taking the kit instructions too literally.

I need to just be patient and let the wine tell me when to take the next steps.

Thanks again.
BobC

__________________
BobCam300 is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2008, 10:25 PM   #4
BobCam300
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 4
Default Update on the Secondary....

I did as suggested and left it in the secondary for a month.

There was activity through the airlock for about 3 1/2 weeks and just subsided a few days ago.

Checked the SG today and...you guessed it.....998, hasn't moved.

I went ahead and stabalized and clarified.

I'm guessing my hydrometer might be broke?

Or is it possible that .998 was just as far as it was going to go?

Thanks for any thoughts.

BobC

__________________
BobCam300 is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2008, 11:27 PM   #5
wilserbrewer
BIAB Expert Tailor
HBT_SPONSOR.png
Feedback Score: 9 reviews
 
wilserbrewer's Avatar
Recipes 
 
Join Date: May 2007
Location: Jersey Shore, Jersey
Posts: 6,679
Liked 439 Times on 372 Posts
Likes Given: 8

Default

just a guess here, but .998 and .996 are pretty damn close. Is this a Swiss wine?

__________________
wilserbrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2008, 02:37 AM   #6
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,702
Liked 782 Times on 545 Posts
Likes Given: 2083

Default

I think it's done. Regards, GF.

__________________
gratus fermentatio is online now
 
Reply With Quote Quick reply to this message
Old 10-23-2008, 11:13 PM   #7
BobCam300
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 4
Default

Thanks for the replies...

It just unnerves me that this batch was sitting in the secondary for 3 1/2 weeks giving off gas yet the sugar content remains the same.

Sorry, I'm new at this....

__________________
BobCam300 is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2008, 11:21 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,033
Liked 4455 Times on 3243 Posts
Likes Given: 866

Default

With kits, there is a ton of co2 gas trapped in suspension. When you get to the "degas" instructions, you'll be amazed at how much gas is in there. It will off gas for ages, due to temperature changes mostly. Don't worry about it, of course, but you will often seen airlock activity.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2008, 12:01 AM   #9
mrfocus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Montreal, Canada
Posts: 582
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Something that is possible is that it was a bit cooler during the night and it stopped fermenting at 0.998.

__________________
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)
mrfocus is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Road Kill Red (IRA) p4ck37p1mp Scottish and Irish Ale 6 10-13-2010 07:24 PM
Hittin' the road! Going to NJ dirtymike1 General Chit Chat 4 06-25-2008 12:35 AM
Knife, Spoon, Fork... What is missing. Donasay HomeBrewTalk Announcements & Feedback 8 04-08-2008 10:38 PM
5K Road Race Boston General Chit Chat 6 09-09-2007 06:11 PM