Pith

Recipes 

I really like the "please" thing. Diolch. <3

__________________
Call me Caleb. I'm always very interested in meeting homebrewers in Sydney and beyond.

Primary:
Secondary:
Bottled: Morat
Future: Belgian Dark Strong Ale, Australian Plambic, Australian Red Ale

daz57992

Recipes 

So how many days do i leave this bubbling away for please?
Its been 7 days tomorrow.

Pith

Recipes 

Until it stops bubbling, then wait maybe another week, then stabilise (sprinkle a crushed Campden tablet in, but there are other ways) then bottle. Assuming you want a non-carbonated wine.

__________________
Call me Caleb. I'm always very interested in meeting homebrewers in Sydney and beyond.

Primary:
Secondary:
Bottled: Morat
Future: Belgian Dark Strong Ale, Australian Plambic, Australian Red Ale

daz57992

Recipes 

Thanks Pith. Its still bubbling about twice a minute and in the 1st demijohn so i still got a while to wait yet then

Pith

Recipes 

Call me Caleb.

__________________
Call me Caleb. I'm always very interested in meeting homebrewers in Sydney and beyond.

Primary:
Secondary:
Bottled: Morat
Future: Belgian Dark Strong Ale, Australian Plambic, Australian Red Ale

daz57992

Recipes 

So the latest update on this is its been about 3 weeks and still bubbling away at about twice every 3 minutes. The top half seems to be beggining to clear and it still smells sweet and lovely.
Im assuming that i just let it alone until it stopps as suggested but do i intervene if this continues indefinetly please ?

funkapottomous

Recipes 

wait for it to stop bubbling, then take a hydrometer reading.

If you know what gravity you're supposed to be at, wait until you get a consistent reading at that gravity for about a week.

If you're not shooting for anything in particular, check the gravity over the course of a week or four/five days and if you've got a good solid reading, that's when I rack and/or get ready to bottle.

__________________
Little Wing Brewery
Making the apartment smell funny since 2010.
Bottled:
American Brown Porter
2-row Cascade Smash pale
American Brown Vanilla Porter
Southern Star Bombshell Blonde Clone
Primary:
Black-Raz Mead

Tw0fish

Recipes 

It won't continue indefinitely.. either it will a) run out of sugar to eat and quit or b) reach its alcohol tolerance and quit. Either way, if you don't have a hydrometer, "when the fruit quits floating at the top" is a good failsafe.

Does it smell any different now?

__________________
-Jordan
Young Heathens Brewing
"You guys just wanna get bombed and run around yelling yarr we're vikings!"

Pith

Recipes 

Awww man. A fermentation that doesn't stop bubbling. We'll ask the guy who invented the perpetual motion machine. xD

__________________
Call me Caleb. I'm always very interested in meeting homebrewers in Sydney and beyond.

Primary:
Secondary:
Bottled: Morat
Future: Belgian Dark Strong Ale, Australian Plambic, Australian Red Ale

truckjohn

Recipes 

Orange can be tough - because it's really acidic and the acid is Citric acid... Some flavors of Malo-lactic turn Citric acid into vinegar....

If you want a super intense Orangey-ness without super duper sour and bitter - try Orange blossom mead.... You can bump up the orangey-ness with orange zest and rind... The amount of juice adds a more neutral sour once it is fermented out.. It's a nice way to balance out the mead...

Thanks