View Full Version : I am trying to stabilise a pyment.

05-01-2016, 11:54 AM
1 gallon
1 quart white grape juice
3lbs Local Honey
K1116 -V (whatever it's called) Lalvin yeast
water to 1 gallon
pectic enzyme
sultanas near end of fermentation

At six months old the specific gravity was 1.000, and I stabilised it. Then after a week back-sweetened using the same honey to 1.020.

After a couple of months (20th April 2016) I noticed slow airlock activity and a sediment had formed. I racked as it was now completely clear (perhaps it wasn't earlier on) and am using a wine-saver pump to degass it.

It is as I said very very clear and I have been degassing for about five days in the hope that I can re-stabilise but every day when I degass there are just as many bubbles as the previous day.

What can I do? should I re-stabilise or let it have its own way?

05-01-2016, 06:24 PM
Toss it in the fridge first and let it clear. May take awhile. Rack onto your stabilizing agents.

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05-01-2016, 08:02 PM
Has the F.G. changed from being 1.020? If no, there is no need to stabilize again.

05-02-2016, 01:15 AM
Yes. Your hydrometer is the only truth telling device at this time. If it's just gas and the machine is taking so long try stirring it gently a few days or more with a lees stirrer.