On Sept 19, we crushed 10 boxes of Cabernet/Merlot blend (60:40).
After crushing, SG was 1.1. Fermentation began after about a day and
after approximately 6-7 days of vigorous fermentation in the primary
open fermenter, we transferred to glass carboys on Sept 26. SG was
just about 1.0 when we transferred to the carboys topped with an
airlock. Maybe I'm just getting old, but my recollection from years
past was that once in the carboys, it would still be pretty active.
This year, it's very quiet, with only the occasional bubbling of the
airlock. Am I just remembering things differently or do I have a
problem? Any help would be appreciated.

On Sep 29, 7:40*am, wrote:
> On Sept 19, we crushed 10 boxes of Cabernet/Merlot blend (60:40).
> After crushing, SG was 1.1. *Fermentation began after about a day and
> after approximately 6-7 days of vigorous fermentation in the primary
> open fermenter, we transferred to glass carboys on Sept 26. *SG was
> just about 1.0 when we transferred to the carboys topped with an
> airlock. *Maybe I'm just getting old, but my recollection from years
> past was that once in the carboys, it would still be pretty active.
> This year, it's very quiet, with only the occasional bubbling of the
> airlock. *Am I just remembering things differently or do I have a
> problem? Any help would be appreciated.

Yes, it should still be going at 1.000, you should still have 2-3 %
sugar left at that point. I had a problem like this once when we
pressed around 1.000 and then I racked it after 3 days from the gross
lees. After that the ferment really slowed down. The wine eventually
got to 0.995 but not lower. So you could have a problem.

The other possibility is your sg is actually lower - did you let the
sample settle before measuring? There is a lot of sediment in the free
run - if you measure that without settling, it will give you a false
reading. I'd suggest to remeasure and taste the wine if it's
noticeably sweet.

Pp

wrote:
> On Sept 19, we crushed 10 boxes of Cabernet/Merlot blend (60:40).
> After crushing, SG was 1.1. Fermentation began after about a day and
> after approximately 6-7 days of vigorous fermentation in the primary
> open fermenter, we transferred to glass carboys on Sept 26. SG was
> just about 1.0 when we transferred to the carboys topped with an
> airlock. Maybe I'm just getting old, but my recollection from years
> past was that once in the carboys, it would still be pretty active.
> This year, it's very quiet, with only the occasional bubbling of the
> airlock. Am I just remembering things differently or do I have a
> problem? Any help would be appreciated.


It's pretty normal for the fermentation to slow down after racking
into carboy. The act of racking shocks the yeast a little, which
could slow it down. Also, a lot of the nutrients that the yeast use
comes from the expended yeast cells, which you leave behind when you
rack.

As long as it is still bubbling, I wouldn't worry about it...just keep
checking the SG and make sure it keeps declining slowly.