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Fermentation by Twilight Zone method
Hi All,
A month ago when I racked two gallons of raisin wine for the first time, everything was going fine; a nice, content stream of bubbles apparent for all to see. On racking, I filled each jar with a syrup (as per CJJ Berry's book) to the neck.
Now, there's this little idea in quantum physics that the observer plays a role in the experiment. To put it simply, if you close a door you can only say with any certainty that the door is closed all the time you are looking at it ...turn your back, and that observation no longer holds.
For a few days afterwards, the fermentation seemed fine, slower -as to be expected but evident. Then nothing. Initially, I assumed the fermentation had moved on to its second stage; that carbon dioxide was being kicked out when I wasn't looking - nothing to panic about.
Cheers!!
Hi harrison,
I have no idea, but am now worried about the wines I have fermenting! All of them fermented like crazy for 2 to 3 weeks, and since then I haven't seen an air bubble. I assumed this was normal...
Yes, I've had this. Unless your starter is a high-alcohol yeast like you get in liqueur kits, it probably won't go because there's already some alcohol in there, but make up a starter bottle and when it's going well add an equal volume of stuck wine. When that's going well double the volume with wine again, and so on until the whole lot is in.
If your wine fermented for a couple of weeks after your last addition of sugar, it's very likely nearly finished. Don't worry about it.
Good Luck!
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