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Old 11-09-2012, 12:56 AM   #1
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Ok i am making a country wine from juice and using RedStar~Montrachet yeast ...its been in the one gallon glass jug for 23 days today. The OG was 1.140 , today i went to check it the gravity and in the process i broke a piece from the mouth of the jug so i decided to rack it and in the process i did a reading and the gravity reading on my hydrometer says 1.050. My question is should i still have to wait for it to go down to .990 or could i stun the yeast now and bottle it this weekend ?

 
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Old 11-09-2012, 01:13 AM   #2
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Quote:
Originally Posted by Big_Cat
Ok i am making a country wine from juice and using RedStar~Montrachet yeast ...its been in the one gallon glass jug for 23 days today. The OG was 1.140 , today i went to check it the gravity and in the process i broke a piece from the mouth of the jug so i decided to rack it and in the process i did a reading and the gravity reading on my hydrometer says 1.050. My question is should i still have to wait for it to go down to .990 or could i stun the yeast now and bottle it this weekend ?
At 1.050 I think it has a ways to go yet. Is it still producing bubbles? Or check the SG readings after consecutive days. If fermentation is still active, it will be difficult to stop for bottling.

Wait to bottle.

 
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Old 11-09-2012, 01:15 AM   #3
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No bubbles for about 4 days now... pr at least no bubbles during the times i am home

 
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Old 11-09-2012, 01:17 AM   #4
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I'm thinking of leaving the trub behind and just adding an airlock til the Sunday and checking again.... is that a good idea? Any suggestion is greatly appreciated

 
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Old 11-09-2012, 01:20 AM   #5
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I'm thinking of leaving the trub behind and just adding an airlock til the Sunday and checking again.... is that a good idea? Any suggestion is greatly appreciated
Any time there is a good amount of sediment, you can rack. If there is no change in your SG between now and Sunday, you might be done.

I'd still wait to bottle just to let the wine clear up.

 
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Old 11-09-2012, 01:22 AM   #6
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Absolutely do NOT bottle until the wine is completely clear and the SG hasn't changed for at least several weeks. And even if it's stuck at 1.050, that's way too high. Bottle bombs aren't just a mess- they are hugely dangerous!
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Old 11-09-2012, 01:22 AM   #7
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I will follow that advise...it makes total sense...

Thanks

 
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Old 11-09-2012, 01:24 AM   #8
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Yooper... even if I add Potassium Sorbate to stun the yeast i could still have bottle bombs?

 
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Old 11-09-2012, 01:29 AM   #9
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Potassium sorbate stops the yeast from multiplying. It doesn't kill them, so they'll continue to ferment but at a decreasing rate. Erego, bottle bomb possibility if you bottle now. Let it sit for a good long stetch. It'll be good for aging, for clarity and for piece of mind when bottling.

 
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Old 11-09-2012, 01:32 AM   #10
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Yooper... even if I add Potassium Sorbate to stun the yeast i could still have bottle bombs?
Yes, or course. First, potassium sorbate doesn't kill yeast (or even "stun" it) in the least.

It inhibits yeast reproduction. But you have literally hundreds of billions of yeast in there, so they don't have to reproduce to ferment.

Since you started at a too-high OG, it might not finish all that low, but I would expect a FG of 1.040 or so. If it stays at 1.050 and clears, it might be done but I'd make sure to give it enough time. Starting at 1.140 means the wine is going to be SWEET. No way it would ever go to .990, and you can maybe cross your fingers that it will go to 1.040 at the lowest.
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