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Old 02-07-2010, 03:22 AM   #1
Feb 2010
Indiana, USA
Posts: 3

Hello. I'm making my first batch of wine. I'm using apple cider from a local orchard. I'm concerned about it fermenting too fast. I started with a PA of 12%. It's been 3 days and the SG is already 1.010. Is this bad? Should I start secondary fermentation?

I have a cold house so I'm using a belt heater. I'm concerned it is fermenting too warm. Actually I'm positive it is. I took another temperature reading and it's 83!!

Is this batch ruined?

Anyone have better luck with belt heaters?

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Old 02-07-2010, 03:02 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

That's a really fast, hot ferment and it's almost done. If you don't have a hot alcohol taste already, then don't worry. Bear in mind, that high an ABV needs months of aging.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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Old 02-08-2010, 07:58 PM   #3
Jan 2010
Austin, TX
Posts: 1

i had the same thing, but with Welch's concord concentrate, was a 1.085-1.090 at first, now after 3 days 1.020-1.025, temps at first day was at 62, freaking heater died the same day i made it, lol second day got it working, and temps were at 72, saw it once at 82, mid day, old lady (27) got cold...(did not want to get in trouble, lol) went a head a did my first racking into two one gallon jugs/carboys airlocked and place in a dark place....

i heard the red wine should be in the 70-80 for fermentation, so i should be ok, just though it would be longer than 3 days.....

moving on to the aplfelwein next..... headed to the LHBS today to pick up another airlock

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