dwells
Member
So I started a Grand Cru Valpolicella on 10/23 and followed the instructions (as far as I could tell) to a tee. Starting SG was 1.082 (right in the range it should have been. I used a 6 gal bucket as for the primary and sealed up tight and used an airlock. The instructions say to rack on day 14 into a carboy. Until yesterday the airlock was bubbling away nicely and then at some point during the day it just stopped dead in its tracks. There seem to be mixed opinions on air vs. no air on here. So I'm at 7 days and the fermentation seems to have stopped. Is this normal? I opened it to check it out and SG is currently about 1.004 (instructions say it'll be at 0.998 on day 14). So am I on the right track or should I worry.
Also of note, after popping the top and taking an SG reading it's a bit more foamy right now.
Thanks for any advise or reassurances you give.
Also of note, after popping the top and taking an SG reading it's a bit more foamy right now.
Thanks for any advise or reassurances you give.