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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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This group has been a great wealth of knowledge and help so far for
me, and I turn to it again for some advice. My first kit, a peach wine, has stopped fermenting and my SG is still at 1.045. I've written in here about this kit before, as I screwed up initially and started primary fermentation in a 6G carboy instead of the standard plastic bucket. It was slow to start because my temperature is a bit low (15-18C), but with all your help I got the fermentation going and watched my SG drop from 1.090 to 1.045. Yesterday however, CO2 production was very very slow (the air lock would "bubble" maybe once per 5 minutes). I don't have any bubbles on top of my wine anymore, and my SG has remained constant for two days now. In an email, someone here mentioned it is possible to restart fermentation, but at this point I'm asking myself if it is even worth it. If I restart fermentation is it just going to stop again? Should I rack the wine into a proper fermenter or leave it in the carboy? Should I toss it down the drain and consider it a $45 lesson learned, or is it still really easy to save this wine? Thanks in advance, Harry BTW -- I've since started a Pinot Noir kit, and it is going fantastically and is not giving me any grief. |
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