Rose wine is fermentation complete

[Neesam43]

Hi. I've got some rose wine on the go, it's been fermenting for about 1.5 weeks. I've just check its gravity and it was reading 1040, according to the instructions I should be looking for about 995 I check it about 4 days ago and I think it was reading about the same. It taste good and seemed like it had started to clear. Think I'm going to check it again tomorrow night and if its still reading the same ill move in to the next stage.
Would that be the right thing to do.

 

[LeithR]

1040 is a bit high. When you mention instructions, I'm guessing you are doing a kit. Please throw the instructions away and rely on your hydrometer. Kits usually ferment down to around 1000 - 995. Have the confidence to leave it alone in a cool (around 19-20 Deg C) environment if you can for another couple of weeks.

The sequence you need to follow is
Ferment - you are in this stage just now
Rack - get it off the old yeast into a new and sterile DJ
Leave until Clear - checking the SG occasionally and tast it. You want to stop it at an SG where you feel it suits your taste. Shouldn't take too long maybe a couple of weeks.
Stabilize it - at the point where you are satisfied with the taste/sweetness etc... put in Campden Tablet (Sodium Metabisulphite) and Potasium Sorbate - crushed if they are in tablet form - 1 per gallon.
Bottle - and store for a fair few months before drinking.

There are some options to the above. You can ferment until dry - Lip puckering - (around 995 or less) - and back sweeten - use non fermentable sugars like sweetexetc...

OR you can add sugar to prime it then bottle it in Champagne bottles along with the cork cages - and leave lying on their side for a while then tilt until the cork is pointing earthwards. After a few weeks/months like this let the plug of sediment out and re-cork quickly. - Not easy to do!!! :clap: :clap: if you can.

Simple thing to do is to go for the still wine in a bottle approach!!! :) :)

Its your wine - have fun with it however you tackle it.

 

[oldbloke]

What LeithR said.

1.5 weeks is ridiculously fast, give it at least that much again
It's done the vigorous bit but will keep going more slowly for a good while

 

[Neesam43]

So I should leave as it is for a while yet until it reaches the recomended SG. Then transfer it to a sterile container. Stabilise it and leave it to clear.
What if after another week I've still got the same SG reading.

 

[oldbloke]

If the reading doesn't change over a week then it's stuck. Try a good shake and/or a change of temperature.
But I'll guess it's just done the fast bit and will keep going, but slowly. They usually do.
Kits should take maybe 2 to 4 weeks. Country wines, like I make, can be going for a couple of months, sometimes even longer. And they can be very slow towards the end.
Unless there's loads of sediment I'd like to shift it off of, I tend to just leave stuff until it's clear. For a white this means clear enough to read through, bit harder with a red but they have a kind of gleam when done and the light's behind them. I tend not to bother with the hydrometer, as every time you open the thing there's an infection risk.

 

[Neesam43]

Thanks I'll do that. No point in spoiling it.
Thanks for you help.

 

[Chippy_Tea]

Great post from leithr but could i add all the kits I have made have said to make the wine in the DJ from start to finish not to rack to another DJ, I even queried this in the forum and was told to follow the instructions to the letter.

 

[Neesam43]

Hi I've checked the gravity of my wine again today, I've have given it a good shake and left it in a warmer place. I am getting the same reading as I did on Sunday 1040. The wine it even starting to clear. Surely if its clearing then there is no activity inside? What should I do?