Re: How long does fermentation normally last?

Question

That sort of depends...it would help if you knew what the starting SG was,and what the SG is now.  I've had initial ferments take as little as 3 days,but secondary fermentations take much much longer, depending on when and howmuch you rack.  It might help if you told us what type of wine you'remaking, are you fermentating on fruit, the name of the yeast you used, andwhat your hydrometer readings were (if you have them).Darlene

Ray · Accepted Answer

A lot depends on the nutrients available and the yeast you use and how well the two balance. I have had fermentation essentially finish in 7 days and then it may take a month or longer. The ultimate test of completion is SG. What was your beginning SG and what is your current SG? Let us know and we can better answer your question better. If the current SG is below 1.000 then it is getting close to finished. Personally I do not rack until 2 weeks after the airlock stops talking to me and either the SG is well below

1.000 or the SG is down to a level indicating the yeast has probably given up.

Ray

Dee · Answer

I have a kit on the go at the moment that's seems to have stopped fermentingtoo, after about 10 days. The sg now is just fractionally above 1000although it tastes quite sweet. Should I leave it a bit longer beforebottling or should I rack it and try to ferment again. (The instructions areto bottle when fermented and stabilised but I was expecting fermenting tocontinue for longer)

Greg Cook · Answer

Typical fermentations last about 3 weeks or so - sometimes much faster and sometimes much slower. There are many variables, temp, yeast, nutrients, etc. It sounds like yours is pretty much done. I suspect it will ferment the last amount of sugar much slower than the initial fermentation - maybe over the next few weeks. If it is still in your primary fermentation bucket, rack it now to a carboy and let it sit a month or two. I would tend to rack it a couple times over the next 6-8 months or so before bottling. You would be surprised how much a clear looking wine can throw more sediment in the bottle. It takes time and patience to become clear. Also, bulk aging in the carboy will improve your wine.

Dar V · Answer

Hello!Do you know what the temperature of the must is, or at least what thegeneral temp is of the room it is in?From what I've read, your must will ferment in a temperature range of about60 - 80 degrees, 75 degrees is ideal, but none of us really hit the idealall the time.  I like to do primary ferments in my kitchen (where it is thewarmest).  After I transfer to the secondary, I try to keep it somewhere inmy kitchen for the next month or two.  I really do that to make sure theinitial ferment is over.  After that, I put the secondary(s) in my basement(where it is cooler 60-70) for aging for at least 5-6 months.To your questions, I've heard of people cooling down their secondarys byputting the secondary in a tub with ice because it was too warm, and peoplerigging up a heating system because they don't want their secondary tofreeze.  So I suppose you could warm up your secondary, but I guess I wouldask yourself why you want to do that?  I have put a secondary in a warmerspot to aid in...

Re: How long does fermentation normally last?

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