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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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Hi everyone,
I started a batch of white grapes, using cote de blanc yeast on wednesday. Initial sugar reading was 23(after adding sugar). Today, friday, the reading is 10. Does this yeast ferment that fast. i thought it was a slow fermenter. I do see a lot of bubbles, meaning there is active fermentation. The SG reading currently is 1.024. Should i siphon into the carboy or wait a few more days? Thanks Rick |
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Rick,
The temperature always has a lot to do with it; warmer ferments go faster. I don't think that is out of line. I never rack off the gross lees until it's still for the most part which is usually a week to two weeks. I do keep the fermenter covered with a reasonably tight lid though. Rick wrote: > Hi everyone, > > I started a batch of white grapes, using cote de blanc yeast on > wednesday. Initial sugar reading was 23(after adding sugar). Today, > friday, the reading is 10. Does this yeast ferment that fast. i thought > it was a slow fermenter. I do see a lot of bubbles, meaning there is > active fermentation. > > The SG reading currently is 1.024. Should i siphon into the carboy or > wait a few more days? > > Thanks > > Rick |
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Rick,
The temperature always has a lot to do with it; warmer ferments go faster. I don't think that is out of line. I never rack off the gross lees until it's still for the most part which is usually a week to two weeks. I do keep the fermenter covered with a reasonably tight lid though. Rick wrote: > Hi everyone, > > I started a batch of white grapes, using cote de blanc yeast on > wednesday. Initial sugar reading was 23(after adding sugar). Today, > friday, the reading is 10. Does this yeast ferment that fast. i thought > it was a slow fermenter. I do see a lot of bubbles, meaning there is > active fermentation. > > The SG reading currently is 1.024. Should i siphon into the carboy or > wait a few more days? > > Thanks > > Rick |
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Hi,
Joe is right, in warmer temps, your fermentation can go much quicker. If it were me, I would wait a few days until your SG was 1.000 or below before I would rack. Keep it covered, as Joe suggests to avoid those beasties out there. Darlene "Rick" > wrote in message oups.com... > Hi everyone, > > I started a batch of white grapes, using cote de blanc yeast on > wednesday. Initial sugar reading was 23(after adding sugar). Today, > friday, the reading is 10. Does this yeast ferment that fast. i thought > it was a slow fermenter. I do see a lot of bubbles, meaning there is > active fermentation. > > The SG reading currently is 1.024. Should i siphon into the carboy or > wait a few more days? > > Thanks > > Rick > |
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Thanks to both of you for the feedback.. I will wait till the SG goes
down.. ![]() rick Dar V wrote: > Hi, > Joe is right, in warmer temps, your fermentation can go much quicker. If it > were me, I would wait a few days until your SG was 1.000 or below before I > would rack. Keep it covered, as Joe suggests to avoid those beasties out > there. > Darlene > > "Rick" > wrote in message > oups.com... > > Hi everyone, > > > > I started a batch of white grapes, using cote de blanc yeast on > > wednesday. Initial sugar reading was 23(after adding sugar). Today, > > friday, the reading is 10. Does this yeast ferment that fast. i thought > > it was a slow fermenter. I do see a lot of bubbles, meaning there is > > active fermentation. > > > > The SG reading currently is 1.024. Should i siphon into the carboy or > > wait a few more days? > > > > Thanks > > > > Rick > > |
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