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Paul E. Lehmann[_5_] Paul E. Lehmann[_5_] is offline
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Default Slowing primary fermentation

JG wrote:

> 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


Yep, that is what I would do. Just be patient.

--
To reply via email, remove the obvious
Paul