Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 29-09-2004, 03:24 AM
Vic
 
Posts: n/a
Default activity

I crushed a combination of Cab (60%) and Merlot (40%) into primary and after
5 days began to get good bubbling activity. I pressed grapes with SG at
1.09 at 9 days - color is fantastic.
I put juice into French oak with airlock, and am getting no bubbles.
My question is this: is it possible that the fermentation is taking a
respite before resuming again?
Thanks in advance.
Vic



  #2 (permalink)   Report Post  
Old 29-09-2004, 05:38 PM
Mark - N1MT
 
Posts: n/a
Default

If after 5 or so days of fermentation, you were at SG=1.09, wondering
what your starting SG was ?

I typically press somewhere between day 6 and 10, once SG reaches
around 1.02. I found this gives me good color.

Years ago, I had a similar thing happen to me when I put my must into
the oak barrel, fermentation stopped. What I'm guessing happened was
that I washed the barrel out with some sulfite solution and didn't get
it completely removed prior to adding must. I guessing the higher
level of sulfite killed off the remaining yeast. I ended up putting in
additional yeast to get it restarted. Fermentation restarted, but I
was never able to get that batch completely dry.

Good luck, Mark


"Vic" wrote in message et...
I crushed a combination of Cab (60%) and Merlot (40%) into primary and after
5 days began to get good bubbling activity. I pressed grapes with SG at
1.09 at 9 days - color is fantastic.
I put juice into French oak with airlock, and am getting no bubbles.
My question is this: is it possible that the fermentation is taking a
respite before resuming again?
Thanks in advance.
Vic

  #3 (permalink)   Report Post  
Old 30-09-2004, 01:06 AM
Vic
 
Posts: n/a
Default

Thanks for the response.
Starting SG was 1.104.
When pressed, virtually all activity in primary had stopped, and the must
was appropriately decomposed and color was / is fantastic.
Juice is sweet wine already, after only 9 days.
Despite any active activity in barrel, fermentation will undoubtedly be
continuing until sugar is consumed. Sugar reading at crush was 26, and at
press was 3.
What do you think?

"Mark - N1MT" wrote in message
om...
If after 5 or so days of fermentation, you were at SG=1.09, wondering
what your starting SG was ?

I typically press somewhere between day 6 and 10, once SG reaches
around 1.02. I found this gives me good color.

Years ago, I had a similar thing happen to me when I put my must into
the oak barrel, fermentation stopped. What I'm guessing happened was
that I washed the barrel out with some sulfite solution and didn't get
it completely removed prior to adding must. I guessing the higher
level of sulfite killed off the remaining yeast. I ended up putting in
additional yeast to get it restarted. Fermentation restarted, but I
was never able to get that batch completely dry.

Good luck, Mark


"Vic" wrote in message

et...
I crushed a combination of Cab (60%) and Merlot (40%) into primary and

after
5 days began to get good bubbling activity. I pressed grapes with SG at
1.09 at 9 days - color is fantastic.
I put juice into French oak with airlock, and am getting no bubbles.
My question is this: is it possible that the fermentation is taking a
respite before resuming again?
Thanks in advance.
Vic





Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
What is your leisure time activity? Janet18 General 18 20-08-2013 10:57 AM
Activity DAVE DRUM General Cooking 0 17-02-2008 10:22 PM
Low activity, Why? [email protected] Beer 13 19-07-2007 09:28 PM
Group Activity aem General Cooking 4 07-10-2006 09:45 AM
Malo activity Ernest Wesson Winemaking 1 04-02-2005 04:38 AM


All times are GMT +1. The time now is 05:23 AM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright 2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017