Bubbles2
Well-Known Member
Made a batch of Peach with some Banana over 4 months ago, transferred once every 30 days. This, after it started in a well stirred bucket for about 9 days and measured 10.00 there abouts give or take a slash for calibration upon it's first run in the carboy/ gallon jug. Here it is almost 5 months down the road and when I jiggle the carboy, I see fizz!
So I just added some K-Sorbate to make sure the yeast is dead, however after almost 5 months and starting in the carboy at 1000, you'd think the yeast would be done....
I've read about Sparkling wine and why's, but there was no large re add (persey) on a top up other than a couple oz's of that 1000 SG it started with or using a like wine and even some R.O H20... So secondary fermentation is a real stretch. So not a lot of sugar on top up to last a week, let alone a month. Wild, I could measure and waste 7oz of wine to do so and prob read a 990 but still with fizz.
No cork to blame for being 'off' or turned, just the airlock and StarSan. Tastes outstanding without even being aged BTW. Like a high dollar Chardonnay/ Fresh Georgia peaches no skin and Banana no skin (boiled the banana) Needs about 2 Tbsp per Gal of sugar on the Back sweet, hence the K sorbate. Let it set overnight with the K meta and will backsweeten and 2Na+ (Na2S2O5) and bottle tomorrow..
So I just added some K-Sorbate to make sure the yeast is dead, however after almost 5 months and starting in the carboy at 1000, you'd think the yeast would be done....
I've read about Sparkling wine and why's, but there was no large re add (persey) on a top up other than a couple oz's of that 1000 SG it started with or using a like wine and even some R.O H20... So secondary fermentation is a real stretch. So not a lot of sugar on top up to last a week, let alone a month. Wild, I could measure and waste 7oz of wine to do so and prob read a 990 but still with fizz.
No cork to blame for being 'off' or turned, just the airlock and StarSan. Tastes outstanding without even being aged BTW. Like a high dollar Chardonnay/ Fresh Georgia peaches no skin and Banana no skin (boiled the banana) Needs about 2 Tbsp per Gal of sugar on the Back sweet, hence the K sorbate. Let it set overnight with the K meta and will backsweeten and 2Na+ (Na2S2O5) and bottle tomorrow..