Short fermentation?

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

Reply to
Tee Doubleyou
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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

Reply to
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.

Reply to
Ray

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.

Reply to
Tom

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