gingerfury
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- Joined
- Jun 2, 2013
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After a couple of successful attempts at wine making with kits I decided to go rogue and use fresh ingredients.
I chose a simple ginger wine recipe and it's been fermenting for about 2 weeks now. Problem is, it seems to have stopped! At first I was concerned that it had a slightly sulphuric smell/fizzy like carbon dioxide but I was assured it was totally natural.
I checked on it again yesterday (hadn't for about 3 days) and the bubbles have nearly stopped completely and there is a couple of small white spots floating on top. I've opened it and give it a good sniff and it smells beautiful - so I'm not concerned that the spots are mould.
My question is, should I take a hydrometer reading today and rack off? Or should it be left as the recipe states? I'm just mindful of leaving it for the next 5 months as recommended!
Any advice would be brilliant!
Cheers!
I chose a simple ginger wine recipe and it's been fermenting for about 2 weeks now. Problem is, it seems to have stopped! At first I was concerned that it had a slightly sulphuric smell/fizzy like carbon dioxide but I was assured it was totally natural.
I checked on it again yesterday (hadn't for about 3 days) and the bubbles have nearly stopped completely and there is a couple of small white spots floating on top. I've opened it and give it a good sniff and it smells beautiful - so I'm not concerned that the spots are mould.
My question is, should I take a hydrometer reading today and rack off? Or should it be left as the recipe states? I'm just mindful of leaving it for the next 5 months as recommended!
Any advice would be brilliant!
Cheers!