On Sep 4, 10:35 pm, wrote:
> I'm surprised a yeast like that is still going "strong" after 12 days.
> Not saying there's anything wrong just surprised. BTW, if your a
> newbie, just make sure you top up after the airlock is done bubbling
> and you'll have great wine.
>
> Bob
>
> On Sep 4, 11:46 am, pp > wrote:
>
>
>
> > On Sep 3, 4:20 pm, Kentucky > wrote:
>
> > > On Aug 23, 5:37 pm, Joe Sallustio > wrote:
>
> > > > K1V is practically indestructible...
>
> > > > You will probably need at least 1 gallon to replace what you rack out
> > > > once it settles down because K1V settles pretty nicely. There are a
> > > > lot more solids than you might expect in the first rack. It should
> > > > finish up in a few days and start to settle down. You will be better
> > > > able to predict how much you need then. The day before you rack take
> > > > the carboy and twist it sharply to get some of the sediment on the
> > > > walls to settle too.
>
> > > > Joe
>
> > > How long do you suppose this K1V can crank ??
> > > It is Sept 3rd and it has slowed down a little but is still going
> > > strong.
> > > By my reckoning it has been in the carboy for 12 days now.
> > > Could the wine have gone into a second ferment ?
> > > I suspect the alcohol content is getting up there considering I
> > > started with a SG of 1.120
> > > and went into the secondary at SG 1.022.
> > > What do you all think is going on ?
>
> > K1 is a bayanus strain, i.e, stronger that regular wine yeast. Its
> > alcohol tolerance is 18% so at your starting sg, it will most likely
> > take the wine to dryness (sg 0.990 - 0.993). It's not a second
> > ferment, it's still the primary fermentation only in a carboy - the
> > vessel doesn't really matter to the yeast.
>
> > Pp- Hide quoted text -
>
> - Show quoted text -

Thanks to all of you from this newbie.
Sounds like I may wind up with some "pop skull" wine as we say in
these parts.
The carboy is now "gaalloooping" 3 - 4 times a minute.
Looks like maybe the yeast are finishing up.
Dumb question,, what is a good (simple) way to tell the yeast is
really through with it work and it is time to rack the wine to a clean
carboy ?
( I am going to try Joe's twister idea a day or two before I rack)
Thanks again to all.