On Feb 5, 3:42 pm, Wayne Harris > wrote:
> Well, I think i ruined my first batch.
>
> Winexpert Kit wine. Chilean Cabernet Sauvignon.
>
> In step 1, I read "cover" the wine. I read that to mean cover it and
> put an airlock on it. why? i dunno.
>
> Then, I started reading. I learned of aerobic and anaerobic
> fermenation, and realized that by sealing the wine at initial
> fermentation, I basically deprived it of the aerobic fermentation
> phase.
>
> Its now in the secondary (anaerobic) fermentation phase, and less than
> 1 day after transfering to carboy, all bubbling has ceased. hmmm
>
> I noticed that the instructions in this phase specifically call for
> the sealing with an airlock. That makes sense.
>
> So, the question is, do i dump this batch and chalk it up to a rookie
> mistake?
> -Wayne

DON'T PANIC!

I am only in my second winemaking year, so I am a newb, but I have
made 35 wines so far - so I have seen several examples but I thought
I'd offer help while you wait for other answers.

I've made some wines completely 'sealed' with an airlock and they have
ALL been fine. The wine may just have finished fermenting or slowed
right down as it nears 'dry'. In my experience most wines will
ferment absolutely fine under airlock in primary - even though it
isn't necessarily the recommended approach.

Have you got a hydrometer? If so I'd use it to test the SG of the
wine (SG is marked on the hydrometer from approximately 0.900 to
1.160) if the SG is ~ 1.000 or less then it has probably just finished
fermenting or slowed down.

If you haven't got a hydrometer, taste a little of the wine. If it
doesnt taste sweet, but like a rough dry wine, then there is probably
nothing wrong and it has simply slowed down.

If the wine really has no bubbles and tastes sweet or has an SG much
more than 1.000 then you may have a problem with a stuck wine. How
long was the wine fermenting in the primary..?

Best of luck, I hope it all works out fine for you, do let us know.

Jim