leader716
New Member
- Joined
- May 28, 2012
- Messages
- 4
- Reaction score
- 0
Hey everyone just a quick question and this is my first time posting. Been reading and observing for a while now. I have been working on a apple mango wine for the wife. I may have messed up, not sure.
I started the primary fermentation off in a bucket, started with apple cider and mangos. I let it set exposed to air for about 24 hours before pitching the yeast and primary fermentation seemed to go well. After about 2 weeks in the primary fermenter the sg was 1.028 and held steady at that gravity for a few days. I added in potassium metabisulphate at this time. Then I racked it the next day and added Potassium Sorbate and Sparkolloid to the carboy that i racked into.
About 2 more weeks have now passed, while it was sitting I noticed that the fermentation was still going on. I did a test today and found the the SG was not at 1.012. I also tasted the sample it seems to taste alright to me.
Please correct me if I am wrong but the potassium metabisuplate should have killed any yeast that that was present in the wine when I added it. Since this isn't what happened is it safe for me to add more to the wine? I used 1.8 tbps when I originally added to the 6 Gal of wine in the carboy.
I'm not as worried about the clarity at this point, I know that can take some time to clear up. I'm more concerned what to do about the presence of fermentation that is still ongoing.
I started the primary fermentation off in a bucket, started with apple cider and mangos. I let it set exposed to air for about 24 hours before pitching the yeast and primary fermentation seemed to go well. After about 2 weeks in the primary fermenter the sg was 1.028 and held steady at that gravity for a few days. I added in potassium metabisulphate at this time. Then I racked it the next day and added Potassium Sorbate and Sparkolloid to the carboy that i racked into.
About 2 more weeks have now passed, while it was sitting I noticed that the fermentation was still going on. I did a test today and found the the SG was not at 1.012. I also tasted the sample it seems to taste alright to me.
Please correct me if I am wrong but the potassium metabisuplate should have killed any yeast that that was present in the wine when I added it. Since this isn't what happened is it safe for me to add more to the wine? I used 1.8 tbps when I originally added to the 6 Gal of wine in the carboy.
I'm not as worried about the clarity at this point, I know that can take some time to clear up. I'm more concerned what to do about the presence of fermentation that is still ongoing.