Hi Folks,

I am a new wine maker and this summer have started some blackcurrant wine, 5
gallons in 5 demijohns. The wine has now stopped blooping or at least only
bloops about once a day'ish. I have checked the specific gravity and it is
down to 1.

I thought that I should be able to stabilise the wine with Camden tablets
and then bottle after a few weeks ready for Christmas. Anyway the wine I
extracted to check the specific gravity was poured into a couple of glasses,
waste not want not, and I noticed that bubbles started forming on the side
of the glass and then rising to the surface as if it had started fermenting
in the glass!

The wine tastes quite sweet and acidic after taste. Any advice?
--
Regards
Bri Newsome