Vollzie
Member
I have a 5.5 gallon batch of apple wine made from fresh cider.
5+ gallons of cider
1 cup strong green tea
Juice of 3 lemons
3 lbs corn sugar
4 lbs granulated sugar
1/2 tspn wine tannin
Acid blend
Peptic enzyme
Yeast nutrient
5 Camden tablets crushed
1 pack Montrachet yeast
OG was 1.094
Has been fermenting nicely since 11-10-13. When it reached 1.022 I racked to secondary with 1/4 tsp sulfites. On 12-8-13 it read 0.999 and today it is still throwing small bubbles at top of Carboy.
Can it go much longer? I make a lot of red wine and have learned to let these finish.
Should I let it sit? Will post gravity reading shortly. Also did notice it is a little clearer than previously a week ago.
This has fermented nicely since
5+ gallons of cider
1 cup strong green tea
Juice of 3 lemons
3 lbs corn sugar
4 lbs granulated sugar
1/2 tspn wine tannin
Acid blend
Peptic enzyme
Yeast nutrient
5 Camden tablets crushed
1 pack Montrachet yeast
OG was 1.094
Has been fermenting nicely since 11-10-13. When it reached 1.022 I racked to secondary with 1/4 tsp sulfites. On 12-8-13 it read 0.999 and today it is still throwing small bubbles at top of Carboy.
Can it go much longer? I make a lot of red wine and have learned to let these finish.
Should I let it sit? Will post gravity reading shortly. Also did notice it is a little clearer than previously a week ago.
This has fermented nicely since