Mencken
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Hey, I have a quick question about bottling, and the fermentation process for wine. Does it keep fermenting for months? I was told that "you know when to bottle when the gravity is stable for two weeks, around the 6 months mark." I have little experience with wine, but I believe with mead and beer the fermentation happens quickly (approx 1-2 weeks) and then it's just flavor and clarity that determines when you bottle, not continuing fermentation.
So does wine really keep fermenting at a slow process like this?
So does wine really keep fermenting at a slow process like this?