FoodBanter.com - View Single Post - Newbie things that make you go hmmmmmm.....?

(Brad B.) wrote in message . com>...
> As long as you continue to see fermentation activity, I wouldn't worry
> about how long it takes, especially if you are fermenting at lower
> than "room" temperature. I would continue what you are doing--whites
> like Riesling are generally better and fruitier if fermented at lower
> temps anyway.
>
> And yes, the opacity if normal. It will clear with time. Don't worry
> about it unless it starts to turn brown (which it won't if you keep
> the carboy airlocked). If you have an airlock on your carboy, it
> isn't critical that you rack at 1.010. If you are fermenting in a
> bucket, it is important to protect the wine from oxygen once
> fermentation slows down.
>
> Don't get too excited tasting it all the time. The more you leave it
> under airlock, the less oxidation will occur. Have fun...you will be
> fine.
>
>
> (Kevin) wrote in message . com>...
> > Brew King Vintner's Reserve Reisling. Pitched yeast, OG of 84
> > Ferment temp was a steady 68 deg. F. Exactly one week later, almost
> > to the minute, the gravity was about 30. The instructions said that
> > gravity should be about 10 or less by now. I put the carboy on my
> > workbench and put a space heater underneath and have raised the temp
> > to about 74 F over the last 24 hrs. I get foam that comes and goes.
> > At one moment there's some foam, later the top is covered in foam,
> > then there's no foam. It tastes good, similar to a vodka sour. The
> > must is very opaque.
> >
> > Can I assume that my lack of attenuation was/is due to the ferment
> > temp of 68 deg? It said I should keep it around 68-75. It's still
> > bubbling away, hopefully still fermenting and not stuck/offgassing.
> > Is it supposed to be very opaque? Instructions say to rack after it
> > reaches 10 or less. Should I rack anyway or leave it until it's more
> > attenuated? It looks like grapefruit juice but tastes pretty darn ok.
> > As this is my first batch I have no benchmarks and need veteran
> > experience.
> >
> > Thanks,
> >
> > Kevin

I checked it again tonight, 9 days after pitching, and it's down to
around 12-14 so I'll rack when I have time this week and follow the
instructions less the sorbate.

Thanks,

Kevin