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Old 03-04-2012, 11:24 AM   #1
blacktib
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Default New to the wine making business

So it's my first time to the wine making business and just had a quick question. I am at day 3 of the fermentation process and have a red and white wine on in two six gallon carboys. These were boxed wine kits, pretty cheap ones for my first attempt. So when I look at the red, it looks great, there is a nice circle on top of foam, so I was told just to give it a stir daily. With my white one I have noticed that it stopped with the nice circle of fermentation at the top, but the red is still going. With this info, is this anything I should be concerned about? You probably need more info but again I'm a noob to the hobby thanks

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Old 03-04-2012, 04:18 PM   #2
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You shouldn't be concerned however I am curious to know as to why you were told to stir your must? Usually you shouldn't agitate the must while it is fermenting. Leave the yeast in peace and let it do it's thing.

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Old 03-04-2012, 04:47 PM   #3
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If your on day three shouldn't it be in a primary not a carboy?

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Old 03-04-2012, 06:34 PM   #4
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Sorry, my mistake, it isn't in a glass carboy yet, it is still in the primary fermenters. I also have been taking hydrometer readings, and it seems to be going rather slowly. It started out at 1090 and on day three it appears to only be at 1076. Is that normal?

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Old 03-04-2012, 06:36 PM   #5
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I was told to leave the lid just on top and not to snap it down as there are no air locks on the lid. I was told that the yeast feeds on the oxygen so giving it a little stir daily can get the yeast going. I guess I will just leave it be.

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Old 03-04-2012, 07:20 PM   #6
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It will not hurt it to induce some oxygen while in the primary. When the must gets down to 1.020 rack to a carboy fit your airlock and leave it alone.

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Old 03-04-2012, 07:28 PM   #7
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Thanks Johnny! Does it gradually just drop to 1.020 or will it all of a sudden go? I'm just curious where I'm on day 3 and it has recommended to leave it for 5-6 days and I'm only at 1.076.

Thanks again, for the help

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Old 03-04-2012, 08:34 PM   #8
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Starting at 1.090 ive never had anything ferment to 1.020 in 5 days but maybe im doing something wrong, all my ferments have gone dry but they took over a month to get there. As long as the sg continues to drop I wouldnt worry too much.

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Old 03-04-2012, 10:16 PM   #9
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It may not go to 1.020 but when the very active fermentation slows rack to a carboy. Some wines ferment fast and some are slow. 1.020 is just a general number that a lot of people use, its not written in stone.

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Old 03-04-2012, 10:29 PM   #10
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What was the yeast used? What is the emp of your primary ferment?
It can take a week-10 days to go to 1.10ish depending on temps and yeast used.

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