Hi - This is my 4th batch of wine and its taking much longer than previously. I started in a carboy Sept 2019 (Alicante 6 gallons) and its still going. I last racked in May of this year. There is still pressure, though not really bubbling any more. This is a really long time between racking - so wondering if I should rack again or just let it go and it will finish at some point in the near future. Not looking to end fermentation unless thats the only option. Just seems like it will never end....
Will this fermentation ever end...?
- Thread starter Jaxson
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What was your OG and current Gravity?
You should be pretty close to done. depending on your original must, and your yeast tolerance, you're sitting right at 12% ABV, so, I wouldn't be surprised to see it go to 0.995.
I would just wait. the more racking you do the more likely you are to introduce an infection. It will also disturb the sediment less. You should be able to rack straight to bottles or kegs after this.
Have you degassed it at all? That will also help your wine settle.
You said that it's been fermenting for 5 months? You should be fine. I degass after primary fermentation, and don't worry about it after that.
Degassing is a needed risk, but how much degassing is what can contaminate a wine. At bottling I take a sample in a .75 bottle filled 3/4. Cap the opening and give the bottle a shake, then release cap the pressure exerted will indicate how much degassing is needed.
Usually there's enough turbulence in the racking tube to degass as your bottling.
Francis Eric
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Is your SG Changing
I just read on the late Jack Kellers blog
Jack Keller's WineBlog
He had a wine, that was not bubling, and it was finished dry, but could see fizz
it was the pressure left from the C02
Someone asked, and he brought that point up
He was just waiting leaving it on the carboy
You wine Might have been done already.
See if the SG Changes
I am not so worried about bacteria you clean your equipment right
remember wine has been made for thousands of years
I gave up being super paroniod years ago even use wild yeast now.
I just read on the late Jack Kellers blog
Jack Keller's WineBlog
He had a wine, that was not bubling, and it was finished dry, but could see fizz
it was the pressure left from the C02
Someone asked, and he brought that point up
He was just waiting leaving it on the carboy
You wine Might have been done already.
See if the SG Changes
I am not so worried about bacteria you clean your equipment right
remember wine has been made for thousands of years
I gave up being super paroniod years ago even use wild yeast now.
Francis Eric
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- Joined
- Dec 4, 2005
- Messages
- 116
- Reaction score
- 15
Something just slipped my mind
Never really thought of this myself, but I got a Gingko Biloba Extract wine
I made this before I left for New orleans , and ended up living for a year
spent a entire day (24hrs) processing leaves in a food processor
( I Boiled 3 gallons, into the strainer and into another clean 3 gallon pot
added more chopped leaves out of the food processor to make a extact for a day straight)
PH must of been so Low
That was bubling (after a year when I got home) maybe still is
wow Never thought of that Just must be C02
I think it is at least 4 or 5 %
Unfortunatley I fell asleep, and a mold grew in the must
had to Over flow that out
Think I want to send to a lab to test for toxins
before I drink it though not much (maybe $30 to $50)
(according to old winepress site on other peoples issues )
Ginkgo is good for the brain , and good for males and sex hahah
makes you feel high euphoric, but good for you.,
Never really thought of this myself, but I got a Gingko Biloba Extract wine
I made this before I left for New orleans , and ended up living for a year
spent a entire day (24hrs) processing leaves in a food processor
( I Boiled 3 gallons, into the strainer and into another clean 3 gallon pot
added more chopped leaves out of the food processor to make a extact for a day straight)
PH must of been so Low
That was bubling (after a year when I got home) maybe still is
wow Never thought of that Just must be C02
I think it is at least 4 or 5 %
Unfortunatley I fell asleep, and a mold grew in the must
had to Over flow that out
Think I want to send to a lab to test for toxins
before I drink it though not much (maybe $30 to $50)
(according to old winepress site on other peoples issues )
Ginkgo is good for the brain , and good for males and sex hahah
makes you feel high euphoric, but good for you.,
Francis Eric
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- Joined
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Now if I was drunk learning that
I would of taught you something I didn't even know. --
wow that ginkgo leaf guy must be smart --
wouldn't be the first time I read my own post re learning something or critical of it.
(notice 2005 I am rusty on the subject,(
I would of taught you something I didn't even know. --
wow that ginkgo leaf guy must be smart --
wouldn't be the first time I read my own post re learning something or critical of it.
(notice 2005 I am rusty on the subject,(
I had never heard of Jack Kellers blog - thanks. Very interesting read. I'm also thinking its done, just the CO2 needs to slowly go away. Thanks for the info
Francis Eric
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Jack Keller was having problems with his site recently I just found out Yesturday He passed away September 13th
This Archive site lets you put broken links (or google search and cach)
I posted something about his passing on a post
HE had a wine making problems page, and saved many of my wines
I didn't have to rely on forums (not that forums have never helped me)
Problems like wine smelling like rotten eggs (hydrogen Sulfite (cooper fixes it)
and Mycoderma flower of wine Mold easy just rack, and add sufites (had that one a lot)
but if you do not the bacteria will eat all the acids
(yes even Vinegar can be useful have some good banana vinegar (acetic acid infection), but still sweet)
His site also helped me be open minded a guy said to him so you ferment everything
why not bermuda grass , and he ended up winning a wine award .
(actually came here to let some of the old timers know )
(i'm only 38)(I look real young so that is funny)
but about being open minded I was actually going to make , but didn;t
a Oak leaf wine for my first a C J J Berry wine recipe he had
and his site was the most I mean IS the most Viewed wine making site (by record)
He also was thorough and smart, and had common sense
talked to him on Winepree US (forum), and he answered questions with fine detail,
https://web.archive.org/web/20010302032702/http://winemaking.jackkeller.net/
This Archive site lets you put broken links (or google search and cach)
I posted something about his passing on a post
HE had a wine making problems page, and saved many of my wines
I didn't have to rely on forums (not that forums have never helped me)
Problems like wine smelling like rotten eggs (hydrogen Sulfite (cooper fixes it)
and Mycoderma flower of wine Mold easy just rack, and add sufites (had that one a lot)
but if you do not the bacteria will eat all the acids
(yes even Vinegar can be useful have some good banana vinegar (acetic acid infection), but still sweet)
His site also helped me be open minded a guy said to him so you ferment everything
why not bermuda grass , and he ended up winning a wine award .
(actually came here to let some of the old timers know )
(i'm only 38)(I look real young so that is funny)
but about being open minded I was actually going to make , but didn;t
a Oak leaf wine for my first a C J J Berry wine recipe he had
and his site was the most I mean IS the most Viewed wine making site (by record)
He also was thorough and smart, and had common sense
talked to him on Winepree US (forum), and he answered questions with fine detail,
https://web.archive.org/web/20010302032702/http://winemaking.jackkeller.net/
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