Hello,
I am making 5 gallon batch of Pinot Noir from concentrate (3 cans 46
fl oz each plus 1 1/2 lbs of sugar). S.G. before adding yeast t was
1.092 and TA 62%. I used Premier Cuvee and fermentation in open
primary was so vigorous that it spilled over and I transferred whole
batch from 5 gallon to 6 gallon bucket.
After 4 days fermentation slowed down. Checked SG again and it dropped
to 1.000. I racked it into 5 gallon carboy, fixed it with an airlock
and at that point fermentation stopped completly. Since yesterday I
have not seen even a single bubble. Is it normal?

Another 5 gal. batch of Niagara, also from concentrate, is still
bubbling slowly after 1st racking a month ago. I am using a
combination of two recipes: Jack Keller's and from the can of
concentrate.
Thanks for any advice.
Tee

(Tee Doubleyou) wrote in message >...
> Hello,
> I am making 5 gallon batch of Pinot Noir from concentrate (3 cans 46
> fl oz each plus 1 1/2 lbs of sugar). S.G. before adding yeast was
> 1.092 and TA 62%. << ... >> After 4 days fermentation slowed down.
> Checked SG again and it dropped to 1.000. I racked it into 5 gallon
> carboy, fixed it with an airlock
> and at that point fermentation stopped completly. Since yesterday I
> have not seen even a single bubble. Is it normal?
> << ... >>

Tee -
That's pretty fast, but is possible. I've had a few batches do
this, drop to 1.000 or less in 5 or 6 days. Most take longer; some
seem to trickle off for months, with just an occasional bubble. Trust
the S.G., and have patience. If you are down to 1.000 or less, you
have very little (if any) sugar left to ferment.

Doug

Check your airlock and be sure it is not leaking around the bung. I have
had this happen and added a small amount of sugar to kick it in the pants
and get it going. Next time I would probably use some concentrate instead.
Of course you run the risk that if it does not start back up it may end up
sweeter than it is now but it has always worked for me.

Ray
"Tee Doubleyou" > wrote in message
...
> Hello,
> I am making 5 gallon batch of Pinot Noir from concentrate (3 cans 46
> fl oz each plus 1 1/2 lbs of sugar). S.G. before adding yeast t was
> 1.092 and TA 62%. I used Premier Cuvee and fermentation in open
> primary was so vigorous that it spilled over and I transferred whole
> batch from 5 gallon to 6 gallon bucket.
> After 4 days fermentation slowed down. Checked SG again and it dropped
> to 1.000. I racked it into 5 gallon carboy, fixed it with an airlock
> and at that point fermentation stopped completly. Since yesterday I
> have not seen even a single bubble. Is it normal?
>
> Another 5 gal. batch of Niagara, also from concentrate, is still
> bubbling slowly after 1st racking a month ago. I am using a
> combination of two recipes: Jack Keller's and from the can of
> concentrate.
> Thanks for any advice.
> Tee

Tee,

Sounds like you had a "hot fermentation" Most likely all is fine, stabilize
and let it sit. I had a pinot noir blow through in just 3.5 days once.
Personally with pinot I would rather have a slow fermentation. Next time
watch your temps, also that vigorous overflow you had should have been a
clue. Then just move it to a cooler location or as some here have done
place the carboy in a cool ice water bath and surround with towels that
droop into the water. The water will wick up and help cool the must.

Tom
"Tee Doubleyou" > wrote in message
...
> Hello,
> I am making 5 gallon batch of Pinot Noir from concentrate (3 cans 46
> fl oz each plus 1 1/2 lbs of sugar). S.G. before adding yeast t was
> 1.092 and TA 62%. I used Premier Cuvee and fermentation in open
> primary was so vigorous that it spilled over and I transferred whole
> batch from 5 gallon to 6 gallon bucket.
> After 4 days fermentation slowed down. Checked SG again and it dropped
> to 1.000. I racked it into 5 gallon carboy, fixed it with an airlock
> and at that point fermentation stopped completly. Since yesterday I
> have not seen even a single bubble. Is it normal?
>
> Another 5 gal. batch of Niagara, also from concentrate, is still
> bubbling slowly after 1st racking a month ago. I am using a
> combination of two recipes: Jack Keller's and from the can of
> concentrate.
> Thanks for any advice.
> Tee