New batch or Red Wine

[Dbm24]

Hi. I would like to understand if it is normal that the fermentation of a wine can finishes in less than 10 days.

I started a new batch or red wine, I mixed black grapes with red grapes, cleaned it well and smashed with my hands, a 5 KG of grapes, with 3 liters of water, 1.5 kg sugar. 2 Campden tablets. after 24 hours I added 5 gm of wine yeast.

I started the primary fermentation, after 48 hours the bubbles were gone, I added 1 more cup of sugar and 1 kg of black grapes, smashed as well. in another 48 hours the primary fermentation was done. I did remove the pulp and cleared the juice, I checked the juice with Hydrometer, and it showed me that it is ready to bottle, i was actually shocked, i put it in another fermenter and I added the airlock. again, i checked after 5 days and it is showing the same. I racked the juice in 2 different containers, 1 is plastic and 1 is glass. in the picture below is the one in glass, it has a strong alcohol smell with a rotten egg smell. also, in the photo you will see something white is always on the top, not a light reflection, nothing. I am not sure what am I supposed to do.

I am not sure if I am doing anything wrong.

 

[Dbm24]

The other fermenter which has the rest of the juice is a plastic container, the smell is normal and even the juice color is darker than the other one. also the reading on the hydrometer is showing finish. do you think I should bottle?

 

[bwible]

I mostly brew beer and have only ever made wine using kits.

For the size batch you are making 7 to 10 days does not seem unusual. The kits I’ve made were 6 gallon kits and fermentation was finished in about that time.

What I’d recommend rather than bottling is transferring to a carboy at this point and allow it to settle out and clear up a bit before you bottle it. Maybe a week to 2 weeks. Hopefully you have one that will hold all of it without much air space at the top. 1 gallon batch in a 1 gallon carboy, etc.

There are things you can add if you want to, like potassium sorbate or sulfiites to lock it down and inhibit any further fermentation from anything. Chitosan is a clarifier some people add to help it drop clear. The kit wines I’ve made all came with these things in little numbered packets. They also had bentonite which was mixed in at the beginning and is supposed to be another thing that helps with clearing.

Maybe you can get something out of this:

https://winexpert.com/wp-content/uploads/2017/12/4-8-Week-wine-kit-instructions.pdf

 

[Dbm24]

I mostly brew beer and have only ever made wine using kits.

For the size batch you are making 7 to 10 days does not seem unusual. The kits I’ve made were 6 gallon kits and fermentation was finished in about that time.

What I’d recommend rather than bottling is transferring to a carboy at this point and allow it to settle out and clear up a bit before you bottle it. Maybe a week to 2 weeks. Hopefully you have one that will hold all of it without much air space at the top. 1 gallon batch in a 1 gallon carboy, etc.

There are things you can add if you want to, like potassium sorbate or sulfiites to lock it down and inhibit any further fermentation from anything. Chitosan is a clarifier some people add to help it drop clear. The kit wines I’ve made all came with these things in little numbered packets. They also had bentonite which was mixed in at the beginning and is supposed to be another thing that helps with clearing.

Maybe you can get something out of this:

https://winexpert.com/wp-content/uploads/2017/12/4-8-Week-wine-kit-instructions.pdf

Thank you so much for your reply I appreciate it. The issue is that I cannot find a carboy where I live in the middle east, all i can get is a glass jar, i made a hole in the plastic lid and added the airlock. all what I have now is a yeast nutrient and a Campden tablet. If I will order online potassium sorbate or sulfites it will take 2 weeks to reach.

 

[Rish]

Since you've already moved it off the lees, just put it back in the jar you fermented in and leave it until it clears unless you're in a big hurry. It'll be fine. Good luck!

 

[Dbm24]

Since you've already moved it off the lees, just put it back in the jar you fermented in and leave it until it clears unless you're in a big hurry. It'll be fine. Good luck!

I am actually planning to bottle it so it can be ready by Christmas. I will give it another 2 weeks, however, shall I keep the airlock?

 

[Rish]

airlock

I would.

 

[Dbm24]

I would.

will do.. Thank you

 

[Closet Fermenter]

Patience. The key with wine is patience. I do beer, and eh; it’s a matter of how thirsty you are. As I write, I am sampling a peach wine I made last spring and has been sitting in a keg for 4 months. It’s drinkable, but will benefit from a little more time. Don’t rush it!

 

[Dbm24]

Patience. The key with wine is patience. I do beer, and eh; it’s a matter of how thirsty you are. As I write, I am sampling a peach wine I made last spring and has been sitting in a keg for 4 months. It’s drinkable, but will benefit from a little more time. Don’t rush it!

appreciate your advice

 

[Closet Fermenter]

appreciate your advice

I just realized that my “advice” was a little off. Yes, patience with aging is important, but I don’t rush it out of the carboy either. Right now, I have a batch of wine from muscadines that I picked and pressed that’s been in the carboy since 9/5. It has ceased bubbling and cleared up nicely. I will probably rack it tomorrow. I might just keg it and set it back.
I like to think of brewing and wine making as both an art and science, and I don’t want to get in too much of a hurry to miss the small pleasures or make work out of it. Just find your “sweet-spot” and have fun! Cheers!

 

[Dbm24]

Hi. I wanted to check my wine a week ago and I found this. I racked the wine into clean glass jar and removed the airlock, kept a small hole for oxidation, but it is happening again. not sure what is it and what can I do next?