Yeast Stopped after 5 days

[Dan The Canadian Brewer]

Hi all,
New to the forum but not Homemaking Wine (Mother did it for years so I know how the process goes).

On Saturday (08/16/2025), I stared a 1 gallon batch of Mixed Berry Wine. I used 2 cups of Frozen Berry, added Sugar until fruit was covered. I let it sit for 24 hours before adding the pectin enzyme and water. Waited 2 hours then added the yeast and yeast Nutrients. Next day the yeast started doing its job. This morning when I checked on it, the yeast was no longer "yeasting".

My starting ABV was 1.091 and my current ABV is 0.999 so this tell me that the fermentation is finished.

I don't think it should be already done fermenting after 6 days should it?

Just looking for some clarification.
Thanks all

 

[lumpher]

It could be done already. Take a reading over the next 2 or 3 days, and if it stays the same, it's done. Depending on the yeast, you may get another point or 2 out of it, but that's about it.

 

[Dan The Canadian Brewer]

It could be done already. Take a reading over the next 2 or 3 days, and if it stays the same, it's done. Depending on the yeast, you may get another point or 2 out of it, but that's about it.

Thanks for the info.
I'm probably just transfer it to the Carboy tonight and start the clarification process.
Depending on the flavor/sweetness, I may back sweeten it (after killing the yeast). My wife prefers a sweeter wine as oppose to a dry one.

 

[day_trippr]

With a respectable yeast pitch, after 6 days I'd be concerned if a batch didn't come close to if not hit its expected terminal gravity.
Carry on.

Cheers!

 

[lumpher]

Thanks for the info.
I'm probably just transfer it to the Carboy tonight and start the clarification process.
Depending on the flavor/sweetness, I may back sweeten it (after killing the yeast). My wife prefers a sweeter wine as oppose to a dry one.

At .999 you can transfer it and Sorbate it at the same time, since you'll be backsweetening anyway.

 

[Dan The Canadian Brewer]

At .999 you can transfer it and Sorbate it at the same time, since you'll be backsweetening anyway.

That's the plan.

 

[Kickass]

What yeast did you use and what temperature did you ferment at?

 

[Yooper]

At .999 you can transfer it and Sorbate it at the same time, since you'll be backsweetening anyway.

I wouldn't. My lower ABV wines always finish at .990, and sometimes (most of the time actually) so do my 13-15% wines as well.

I usually get below 1.000 by day 5, but I don't transfer until the wine is completely done fermenting, often a couple of days later at .990-.992 or so.