Parsnip wine won't start fermenting . . . . . .

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I have just made five gallons of juice wine which normally starts in the first 24 hours, it has just started now 48 hours, it's a lot cooler in our houses so it takes longer to get going, you could give it a stir to see if that helps.
I always wrap my FV in a beach towel at this time of year to help fermentation.
 
Oh dear . . . now its stopped. It took 3 days to get going and then bubbled away slowly for about a day, 2 days max, then stopped. Very strange, particularly as my recent Elderberry wine bubbled away fiercely for days and days.
 
I have been stirring the must on a daily basis and noticed that it fizzes up like a fizzy thing so I assumed that it can't be stopped at all. Anyway, took Chippy Tea's advice from other posts I've read and I checked the gravity to find out what is going on. It's at 1030 right now from a start of 1100. So it must be fermenting away even if there is no evidence in the bubble trap. Tomorrow I will rack in to a clean demijohn.

New to this game but lovin it.
 
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