Still fermenting - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Still fermenting

Thread Tools
Old 09-23-2012, 08:33 PM   #1
Aug 2012
college park, MD
Posts: 74

I started fermenting my wine 2 and a half weeks ago. I transfered it to the secondary about 1.5 weeks ago. The wine is still producing CO2 and i took the brix toda and they were at 5-6. I was wondering if this makes sense. Shouldn't the brix be down to zero at this point? It has been fermenting for 3 weeks already. Also i realized the wine is producing much less co2 then it was before. Should i maybe pitch more yeast into it? or can that cause problems to the wine? Thanks for the help.

Reply With Quote
Old 09-23-2012, 08:40 PM   #2
Jan 2012
, Ok
Posts: 191
Liked 10 Times on 8 Posts

Think primary 3 week, secondary for few month, then bottle. I'd let it sit for a while it won't hurt it.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
My first attempt at fermenting anything... ScottK Winemaking Forum 6 08-09-2011 06:25 AM
Really sweet fermenting must Matty22 Winemaking Forum 4 07-29-2011 04:13 PM
Primary Fermenting - how much air??? Photony Winemaking Forum 6 07-20-2011 10:45 PM
fermenting chip82 Winemaking Forum 4 03-25-2010 01:05 AM
Fermenting aplfewein hoppheadIPA Winemaking Forum 3 07-11-2009 01:50 AM

Forum Jump