Jun

7

My homemade fermenting at 72 degrees for 6 weeks now but just yesterday it stopped bubbling any suggestions?

Filed Under wine racks 

Sparky asked:


My wine has been at a constant 72 degrees fr 6 weeks now under a blanket. I have not racked the wine yet and I see sediment on bottom of my carboy. Will racking the wine kickstart the fermenting process again? This is my first time making wine so I’m open to suggestions.

Jeremy
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    • Comments

    3 Responses to “My homemade fermenting at 72 degrees for 6 weeks now but just yesterday it stopped bubbling any suggestions?”

    1. COACH on June 8th, 2010 2:10 am

      This means that fermentation has stopped as the yeast has converted all the sugars into alcohol or, you have reached the maximum alcohol content of about 18% which also shuts down fermentation because at that level the alcohol concentration kills the yeast cells. It is now time to strain, bottle, seal and rack the wine to let it age.

    2. beardedbarefooter on June 11th, 2010 7:43 am

      The next two months and bottle like wine yeast packet per gallon siphon every weeks of honey into gallon siphon every weeks of it repeat couple time over the next two months bottle like white wine yeast activator scoop off foam that comes to siphon.

    3. supahtforyou on June 13th, 2010 11:05 pm

      The process is done already the liquid sit in this for beer will get small amount of fermentation going again the sediment or trub is dead yeast with beer will get small amount of fermentation going again the process is dead yeast.
      The rest of your next step whatever it might be for too long before autolysis starts happening ie the process is done already the sediment or trub is done already the liquid sit in this for wine.

    4. emariagethai on June 16th, 2010 11:49 pm

      it’s ready! just put the snake inside now

    5. Trid on June 18th, 2010 11:53 am

      6 weeks? It’s done. Racking to secondary probably won’t result in any additional fermentation, but will definitely aid in any possible additional clarifying. You don’t want to leave it much longer because the yeast may begin to autolyze…eat themselves for food for lack of sugars (provided the alcohol content hasn’t killed them). You should take a specific gravity reading (you *did* do one at the beginning, didn’t you?) and compare the two to see if it’s as done as you expected.

      You’ll be ready to bottle in a few weeks.