Something unusual happened this year. After barrel fermenting for 7 days, juice was pressed and transfered into demi-jons. However, nothing is happening with bubblers. It seems to be wine already. Lots of alchohol. It has been in the high 80's in Pittsburgh. Could 2 month's of total fermentation be done in 1 week? How would this affect the wine taste.
Don't you have a hydrometer? And taste the wine?
Pp
hi bob ( drink...) 2 things come to mind : take a hydrometer reading; if you're a 1.00 or less, it's done. We've had batches finish frmenting in the primary in 5+ days when the temp's been high ( greater boston area.) So if the numbers are right, don't sweat it... 2nd-B if the numbers are higher than 1.00, then your fermentation's stalled & you can restart it. Googling "restart stuck fermentation" will get you 65,000 suggestions... I like to culture a batch of lalvin 1118 for my jump-starts as it's been great with high alcohol levels. What is/was/were your : SG, type of yeast, type of wine etc... regards, bob
look again after 24 hours. had a small batch that dropped from 1.080 to 1.010 in 3 days. didnt have a small neough secondary so I put it in
7 wine bottles, each with airlocks. took four hours for bubbles to start in a couple of them.about 1.5 gallons primary, 60+ temps, one packet of yeast (blue package, not lavin, recommended by shop) very weak bubbles, no foam, grapes(traded from plums). odd compared to what i've seen in my 3 batches of plums and my wineexpert kit.
best advice i've heard so far it to wait ind see, hence my lack of hour-by-hour posts :)
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