second fermintation

[nick789uk]

Hi just wondered if any of the other members have had this problem, I have made fruit wines namely blackberry which I have picked my own, also blueberry which were bought both have fermented until stopped, by this I mean no bubbles going through the ferment ion lock siphoned into another demijohn and two crushed campden tablets added, finings also added and left for a month. the demijohn was sterilised before use. when clear bottled the wine and placed in cool place, but still the wine fermented a few blew the corks and the others I had fizzy wine, do not know what has happened only happed with these fruit wines any ideas please thanks.

Nick

 

[Chippy_Tea]

Did you take a reading when you thought they were finished?

Did you use stabiliser ?

 

[Tim_Crowhurst]

If you don't want to use pot sorb & campdens, or want to be extra sure the yeast is dead, refrigerate your wine for two weeks before bottling. Most yeasts will be killed by the low temperatures, although it won't necessarily work with Gervin 5 or lager yeasts.

 

[weepete]

You can't rely on an airlock to tell whither fermentation has stopped or not mate. It sounds to me like your wines hadn't quite finished fermenting when you bottled them, and Camden tablets alone won't stop a fermentation. To make sure a fermentation has stopped you need to use potasium sorbate and sodium metasulphate.

 

[LeithR]

I know where weepete was taking this and he is correct but just a wee correction. Its Sodium Metabisulfite which is Campden Tablet not Sodium Metasulphate.

You really need to monitor the Specific Gravity with a hydrometer to get a better idea if a brew has stopped. over a 3 day period if the SG has not moved then you can with some confidence say that a brew has stopped fermenting. This does not guarantee that it won't start again without the stabilization (pot sorb and campden). Both are needed to stop a fermentation.

If you want to then back sweeten for taste then use artificial sugars, the brew will not start fermenting again using these sugars.

 

[weepete]

Thanks LeithR, I'll try and remember that for the future mate :)

 

[nick789uk]

Hi thanks for all the advice will do what as been said.

 

[Tankboi]

I've had the same problem once or twice, can't remember who but someone told me its good practice that when you think ita done wait another week or so.
Now when I have a constant gravity I rack to another DJ for a week or so before bottling being careful not to oxidise too much.

Probably a pointless activity and waste of time but it seems to work for me and its a little satisfying to see a batch clearing in a big DJ.