wine making

[Thomas]

Not being there, it is difficult for me to be specific. Generally, fermentation is violent for the first couple of days and then it settles down to a nice purr.

Are you using an air lock? If so, you should see no more bubbles popping when fermentation has stopped. But that does not guarantee you have most of the sugar out--the fermentation could get stuck at any time for a variety of reasons.

So, when the air lock bubbles have ceased, check the sugar content. If your sugar reading is .5% or below you are there, provided you did not seek a sweet wine.

Get the wine off the dead yeast cells and into a clean carboy. Let rest until more sediment drops out, and then rack it again.



[This message has been edited by foodie (edited 04-01-2004).]