Hi,
I have just made a small batch ( 5 litres ) of red wine from my garden grape vine. This is the second year i have done it, and had same issue as last year. After adding the yeast and also some yeast nutrient for the next 5 - 7 days there was alot of activity / frothing in the mash buckets, then on the 9th day I strained the must into a demijohn and there is nothing happening. I took a reading with hydrometer at the start after adding sugar and yeast and was around 1.070. When it went into the demijohn it was 1. 000. Has the fermentation finished that quickly? Or does the reading need to be lower at 0.990.
I've got it in a warm cupboard around 21 degrees, so don't think the temp is a problem. Any advice would be appreciated.
I have just made a small batch ( 5 litres ) of red wine from my garden grape vine. This is the second year i have done it, and had same issue as last year. After adding the yeast and also some yeast nutrient for the next 5 - 7 days there was alot of activity / frothing in the mash buckets, then on the 9th day I strained the must into a demijohn and there is nothing happening. I took a reading with hydrometer at the start after adding sugar and yeast and was around 1.070. When it went into the demijohn it was 1. 000. Has the fermentation finished that quickly? Or does the reading need to be lower at 0.990.
I've got it in a warm cupboard around 21 degrees, so don't think the temp is a problem. Any advice would be appreciated.
