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JG[_2_] JG[_2_] is offline
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Default Slowing primary fermentation

On Nov 25, 10:36 am, "Paul E. Lehmann"
> wrote:
> JG wrote:
> > On Nov 25, 9:50 am, "Paul E. Lehmann"
> > > wrote:
> >> JG wrote:
> >> > Hey gang,
> >> > I have a chardonnay that refuses to finish primary fermentation. The
> >> > first signs of primary ferm. started about 6.5 weeks ago. I have 3
> >> > vessels and two are at 1 Brix and one is at 1.5 brix. I pitched
> >> > EC-1118 at 2 brix 3.5 weeks ago and warmed it and it seems to have done
> >> > some
> >> > good but I expected it to be done by now. Last night, I put in a very
> >> > small amount of superfood thinking the yeast were nutrient starved at
> >> > the end of the fermentation. Here are my questions:

>
> >> > 1. I see bubbles coming to the top but there is no foam to speak of.
> >> > Is it possible to complete MLF and have an off dry wine? I suppose it
> >> > is since they are independent processes but I am wondering if I am
> >> > seeing MLF bubbles and not Primary Ferm bubbles.

>
> >> > 2. I've read about stuck fermentations at <= 1 Brix and am wondering
> >> > if what I have done will be enough to mercifully finish this
> >> > fermentation soon.

>
> >> > The good news is there is still bubble activity but I am worried it is
> >> > MLF since it is taking so long to finish. There are no off odors or
> >> > colors and I've got the vessels topped up. The wine tastes fine and is
> >> > a bit fizzy so I think it can be salvaged but I'd feel better if it
> >> > finished soon.

>
> >> > Any advice is appreciated!

>
> >> > Thanks!
> >> > Joe

>
> >> Joe, IMHO, measuring brix post start of fermentation is useless and gives
> >> misleading information. After fermentation commences, use your
> >> hydrometer
> >> and the SG to monitor progress of your ferment. What is the SG of your
> >> wine now.

>
> >> Without knowing more about your wine, my guess is that it is undergoing
> >> ML. --
> >> To reply via email, remove the obvious
> >> Paul

>
> > Thanks Paul. I did use a hydrometer rather than a refractometer to
> > measure, just didn't record the SG. So a little converter tells me
> > that my SG is somewhere around 1.004 and 1.006. The wine definitely
> > has a sweet taste.

>
> > Thanks!

>
> > JG

>
> Some wines are just like that and can't really be explained.
> I have 6 gallons of Vidal Blanc that was started in September along with my
> other whites and it is just now finishing fermentation. The rest have long
> since finished. What is the temperature where it is located? I have a
> basement and in the fall when the temperature drops down in the 60's the
> fermentations take longer to finish.
>
> --
> To reply via email, remove the obvious
> Paul


Hi Paul,
Yes, the wine is in a rather cool garage (definitely low 60's) and as
such I've been trying to warm it up to help things along. I'll keep
trying to get the temp a little warmer in there in hopes of getting
this sucker finished. In your opinion, should I just practice
restraint and wait it out? Like I said, the wine seems fine aside
from being slightly sweet. No bad odors or tastes.

Thanks!

JG