Recipe:
1 gallon
1 quart white grape juice
3lbs Local Honey
K1116 -V (whatever it's called) Lalvin yeast
water to 1 gallon
pectic enzyme
nutrients
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?
1 gallon
1 quart white grape juice
3lbs Local Honey
K1116 -V (whatever it's called) Lalvin yeast
water to 1 gallon
pectic enzyme
nutrients
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?
