I've got 7 gal of pear wine that has been in secondary since late October. It's still putting out a few small bubbles. I used EC 1118, acid blend and nutrient. SG is .996. I've never had anything go this long. Other than the length of time it seems fine. Any ideas?
Dick
Dick,
Sounds like the yeast has eaten all the sugar. If it were my wine, I'd use a wine thief and sample the wine both for alcohol and taste. I'd use a vinometer to verify the alcohol level. If you're satisfied with both - bottle it. Wait or not and enjoy it.
The majority of the fermentation takes place in the primary fermentation stage within the first 3 - 10 days. The Secondary fermentation stage is more of a finishing stage - there are many "chemical" (all natural) reactions of esters and aldehyes, and much more going on that give bloom to the flavor, bouquet and character of the wine. More occurs in the bottle while aging.
The newer rocket style airlocks are not as sensitive to the pressure as the old double chamber level airlocks are. Also, the newer ones have be kept with adequate water levels in them. If levels are too low, they are less protective and may indicate that the wine is finished fermenting prematurely. They also are subject to the positive pressure of just pushing them into the bung.
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