My apple wine is looking really nice. I plan on bottling it a week from this Thursday (today is Sunday). I've put finings in it to help clear it out (it was really chunky unfiltered cider and was NOT clearing on its own. looks great now though).
Not only has there not been signs of fermentation but air is being sucked back into the carboy! It's very slow. Once every... oh, ten minutes or so. But still, I've never heard anyone say anything about this nor have I read anything in any books.
I'm assuming this is simply a product of the slightly warmer fermenting stage with pressure --> no fermention and slight temp fluctuations in the room = sucking air.
Is this typical?
Should something be done?
Is this yet another freak out about something that just doesn't really matter that much here on the ol' homebrewtalk forums?
I'm kind of guessing that last one is correct but thought I'd ask anyway.
Not only has there not been signs of fermentation but air is being sucked back into the carboy! It's very slow. Once every... oh, ten minutes or so. But still, I've never heard anyone say anything about this nor have I read anything in any books.
I'm assuming this is simply a product of the slightly warmer fermenting stage with pressure --> no fermention and slight temp fluctuations in the room = sucking air.
Is this typical?
Should something be done?
Is this yet another freak out about something that just doesn't really matter that much here on the ol' homebrewtalk forums?
I'm kind of guessing that last one is correct but thought I'd ask anyway.
