Fully fermented in the bucket :o/

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MandiNKel

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I'm making a kiwi & strawberry wine and started in bucket as usual with all the fruit, in the recipe said to leave in the bucket a week checked it last night after 5 days and its fully fermented out!

Is there a chance it will of oxidised?
 
Its been so hot lately things are really moving fast. If theres a lid on the bucket chances are the slow final stages of fermentation will have kept the movement of CO out and not let air in. If I am not using an airlock I usually cover the bucket with a couple of plastic bags held tight with elastic which helps. Get it under airlock straight away is best advice.
 
If it was fresh fruit i would get it out of the bucket and press/strain the fruit into a secondary under airlock as that should release more sugar into the brew and fermentation may continue.
Try taking an SG reading before and after transfer/straining.
 
Took it out of bucket straight away into to demi that's when I took reading, suppose I'll have to cross my fingers and hope!
 
It'll be absolutely fine, the fermentation creates a carpet of CO2 over the bucket, this protects the wine from oxidising, as long as you haven't been disturbing it. The bigger danger is infection from flies, but that's only if you left it uncovered really. You'll still want to put it in a DJ to clear and age a bit, but it should be fine.
 

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