Hi all! Newbie here hoping for some help!
At the end of July I started a mint wine. I had a SG of 1.102 in a 4.5l carboy using generic wine yeast which should have a tolerance up to 15%
After a month I topped off with a mix of vodka/mineral water to 12% equivalent alcohol.
Small bubbles have been rising from the sediment until fairly recently.
I have just done my first racking (two months after starting the wine) to a slightly smaller demijohn so there is no headspace to speak of. I thought it was a bit sweet smelling/tasting so I took a hydrometer reading and it's about 1.035 so waaay off a completed fermentation. It's been sitting at 20 degrees pretty stable
Any suggestions on what I should do??
At the end of July I started a mint wine. I had a SG of 1.102 in a 4.5l carboy using generic wine yeast which should have a tolerance up to 15%
After a month I topped off with a mix of vodka/mineral water to 12% equivalent alcohol.
Small bubbles have been rising from the sediment until fairly recently.
I have just done my first racking (two months after starting the wine) to a slightly smaller demijohn so there is no headspace to speak of. I thought it was a bit sweet smelling/tasting so I took a hydrometer reading and it's about 1.035 so waaay off a completed fermentation. It's been sitting at 20 degrees pretty stable
Any suggestions on what I should do??
- Leave it and see if fermentation continues slowly?
- Move it back to larger vessel and repitch dry yeast?
- Move it back to larger vessel and make up a yeast starter?
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