I am making a five gallon apple juice concentrate. I am a learner. I am
in the secondary, and it has been plip plopping fermentation at the
rate of about one surfacing bubble a second for over a month, after ten
days in the primary. Yeast is champagne and the room temp is 75-80
depending day or night.

Now, I'm not in a hurry. Takes as long as it takes, but here is my
question...

Why is this still visibly bubbling away after a month in the secondary?
Is this a problem? If it is, is there something I should do?

Again, I'm not in a hurry, but Im not used to seeing such a long
fermentation at such a rate of bubble production. It's made me curious
to ask the group what you all think.

Any thoughts/advice/observations?

Thanks

Sean

forgot to mention, this is per terry garey's rich apple recipe
multiplied up for five gallons, and includes yeast nutrient.

snpm wrote:
> I am making a five gallon apple juice concentrate. I am a learner. I am
> in the secondary, and it has been plip plopping fermentation at the
> rate of about one surfacing bubble a second for over a month, after ten
> days in the primary. Yeast is champagne and the room temp is 75-80
> depending day or night.
>
> Now, I'm not in a hurry. Takes as long as it takes, but here is my
> question...
>
> Why is this still visibly bubbling away after a month in the secondary?
> Is this a problem? If it is, is there something I should do?
>
> Again, I'm not in a hurry, but Im not used to seeing such a long
> fermentation at such a rate of bubble production. It's made me curious
> to ask the group what you all think.
>
> Any thoughts/advice/observations?
>
> Thanks
>
> Sean

I'm a real newbie at this stuff, but I have had a similar experience
with a grapefruit wine recipe. I think it is because i bought jarred
grapefruit that had sodium benzoate preservitive vs a can that had been
pasteurized. I'm doing a parrallel with a fresh fruit recipe and it is
merrily bubbling away. Just a hypothesis from someone who is learning.
Check your concentrate can and see what's in it.

Rick

Aye Rick, no preservatives, I was clued to that caveat before I got
started. Also, the primary fermentation was vigorous. I assume (but
only an assumption of a learner) that if any preservative was going to
inhibit fermentation it would be likely to inhibit it in the primary as
much if not more so than in the secondary?

Sean

EnoNut wrote:
> I'm a real newbie at this stuff, but I have had a similar experience
> with a grapefruit wine recipe. I think it is because i bought jarred
> grapefruit that had sodium benzoate preservitive vs a can that had been
> pasteurized. I'm doing a parrallel with a fresh fruit recipe and it is
> merrily bubbling away. Just a hypothesis from someone who is learning.
> Check your concentrate can and see what's in it.
>
> Rick

My apple cider wine bubbled for almost 2 months before it slowed down. I
don't know why, but I kept going by SG and recipe and in the end, it was
great. I would like to know what Terry Garey's rich apple recipe is, is
it somewhere online or in a book?

--
DAve

snpm wrote:
> forgot to mention, this is per terry garey's rich apple recipe
> multiplied up for five gallons, and includes yeast nutrient.
>
> snpm wrote:
>> I am making a five gallon apple juice concentrate. I am a learner. I am
>> in the secondary, and it has been plip plopping fermentation at the
>> rate of about one surfacing bubble a second for over a month, after ten
>> days in the primary. Yeast is champagne and the room temp is 75-80
>> depending day or night.
>>
>> Now, I'm not in a hurry. Takes as long as it takes, but here is my
>> question...
>>
>> Why is this still visibly bubbling away after a month in the secondary?
>> Is this a problem? If it is, is there something I should do?
>>
>> Again, I'm not in a hurry, but Im not used to seeing such a long
>> fermentation at such a rate of bubble production. It's made me curious
>> to ask the group what you all think.
>>
>> Any thoughts/advice/observations?
>>
>> Thanks
>>
>> Sean
>

Dave, Terry Garey is the author of "Joy of home winemaking", one of the
few books on country winemaking that seems widely acknowledged as a
"You could get this book and no other" offering.

Thanks for the input!

Sean


Dave Allison wrote:
> My apple cider wine bubbled for almost 2 months before it slowed down. I
> don't know why, but I kept going by SG and recipe and in the end, it was
> great. I would like to know what Terry Garey's rich apple recipe is, is
> it somewhere online or in a book?
>
> --
> DAve
>
> snpm wrote:
> > forgot to mention, this is per terry garey's rich apple recipe
> > multiplied up for five gallons, and includes yeast nutrient.
> >
> > snpm wrote:
> >> I am making a five gallon apple juice concentrate. I am a learner. I am
> >> in the secondary, and it has been plip plopping fermentation at the
> >> rate of about one surfacing bubble a second for over a month, after ten
> >> days in the primary. Yeast is champagne and the room temp is 75-80
> >> depending day or night.
> >>
> >> Now, I'm not in a hurry. Takes as long as it takes, but here is my
> >> question...
> >>
> >> Why is this still visibly bubbling away after a month in the secondary?
> >> Is this a problem? If it is, is there something I should do?
> >>
> >> Again, I'm not in a hurry, but Im not used to seeing such a long
> >> fermentation at such a rate of bubble production. It's made me curious
> >> to ask the group what you all think.
> >>
> >> Any thoughts/advice/observations?
> >>
> >> Thanks
> >>
> >> Sean
> >

Ah. I've never bought a wine making book, so this is new to me. Sounds
like a good one, I'll get it. thanks for sharing.

--
DAve
p.s. hmm. $3.92 on www.half.com used. not bad. smile.

snpm wrote:
> Dave, Terry Garey is the author of "Joy of home winemaking", one of the
> few books on country winemaking that seems widely acknowledged as a
> "You could get this book and no other" offering.
>
> Thanks for the input!
>
> Sean
>
>
> Dave Allison wrote:
>> My apple cider wine bubbled for almost 2 months before it slowed down. I
>> don't know why, but I kept going by SG and recipe and in the end, it was
>> great. I would like to know what Terry Garey's rich apple recipe is, is
>> it somewhere online or in a book?
>>
>> --
>> DAve
>>
>> snpm wrote:
>>> forgot to mention, this is per terry garey's rich apple recipe
>>> multiplied up for five gallons, and includes yeast nutrient.
>>>
>>> snpm wrote:
>>>> I am making a five gallon apple juice concentrate. I am a learner. I am
>>>> in the secondary, and it has been plip plopping fermentation at the
>>>> rate of about one surfacing bubble a second for over a month, after ten
>>>> days in the primary. Yeast is champagne and the room temp is 75-80
>>>> depending day or night.
>>>>
>>>> Now, I'm not in a hurry. Takes as long as it takes, but here is my
>>>> question...
>>>>
>>>> Why is this still visibly bubbling away after a month in the secondary?
>>>> Is this a problem? If it is, is there something I should do?
>>>>
>>>> Again, I'm not in a hurry, but Im not used to seeing such a long
>>>> fermentation at such a rate of bubble production. It's made me curious
>>>> to ask the group what you all think.
>>>>
>>>> Any thoughts/advice/observations?
>>>>
>>>> Thanks
>>>>
>>>> Sean
>

That may be no big deal. What is the SG?

If you don't use sulfites it could be malolactic fermentation and that
might be and issue in apple wine. The bubbles of ML are tiny usually.

Joe


> > >> Why is this still visibly bubbling away after a month in the secondary?
> > >> Is this a problem? If it is, is there something I should do?
> > >>
> > >> Again, I'm not in a hurry, but Im not used to seeing such a long
> > >> fermentation at such a rate of bubble production. It's made me curious
> > >> to ask the group what you all think.
> > >>
> > >> Any thoughts/advice/observations?
> > >>
> > >> Thanks
> > >>
> > >> Sean
> > >

Joe, how muxh sulphite would you advise adding to rule out this
possibility?


Joe Sallustio wrote:
> That may be no big deal. What is the SG?
>
> If you don't use sulfites it could be malolactic fermentation and that
> might be and issue in apple wine. The bubbles of ML are tiny usually.
>
> Joe
>
>
> > > >> Why is this still visibly bubbling away after a month in the secondary?
> > > >> Is this a problem? If it is, is there something I should do?
> > > >>
> > > >> Again, I'm not in a hurry, but Im not used to seeing such a long
> > > >> fermentation at such a rate of bubble production. It's made me curious
> > > >> to ask the group what you all think.
> > > >>
> > > >> Any thoughts/advice/observations?
> > > >>
> > > >> Thanks
> > > >>
> > > >> Sean
> > > >

Thanks Joe,

The SG is 994 currently.

What kind of issue might the mf represent, and if you were me how would
you proceed?
Thanks as always

Sean

Joe Sallustio wrote:
> That may be no big deal. What is the SG?
>
> If you don't use sulfites it could be malolactic fermentation and that
> might be and issue in apple wine. The bubbles of ML are tiny usually.
>
> Joe
>
>
> > > >> Why is this still visibly bubbling away after a month in the secondary?
> > > >> Is this a problem? If it is, is there something I should do?
> > > >>
> > > >> Again, I'm not in a hurry, but Im not used to seeing such a long
> > > >> fermentation at such a rate of bubble production. It's made me curious
> > > >> to ask the group what you all think.
> > > >>
> > > >> Any thoughts/advice/observations?
> > > >>
> > > >> Thanks
> > > >>
> > > >> Sean
> > > >