Thanks is it normal for it to ferment for 6 weeksIt could be residual CO2 escaping. If you do the usual SG test 2 or 3 days apart to see if it's stuck, then try Vit B1, it was a game changer for me. I've done 4 non-fruit wines with no stuck ferments where I would usually get them.
Here is a link to a page that really helped me.
https://brew2bottle.co.uk/blog/2015/09/30/how-to-rescue-a-stuck-wine-ferment/
It will be ok thou will it even if it is sweetIt depends on a lot of different factors like the yeasts alcohol tolerance and how much sugar was in the must, but personally, I think 6 weeks is a bit long especially with the warm weather.
The sg is 1.020I had a mead stop at SG 1.030 and refused to restart. It was drinkable if you don't mind sweet wine. What SG is the wine?
I've just made Elderflower wine and I wish I'd stopped it at about SG 1.010 because it's nicer sweet. It comes down to personal taste.
Amy idea why it's taken so long because I've done wine with supermarket juice and never been that longIf it's definitely finished it should be drinkable, if a little sweet.
Thanks for the advise much apreaciatedNon-fruit wines don't have all the vitamin, acids and minerals a fruit based wine has naturally in the fruit. This can cause non-fruit wines to be a bit sluggish in fermenting and can cause them to stick before they are fully fermented.
I use supplements in non-fruit wines that I don't use in fruit wine like WOWs. I found this mix on ebay that is similar to what I use called Tronozymol.
I degass all wine just to be sure. I do it for 1 minute with a drill attachment, and I've never had a problem.Do I need to de gas this wine
You're welcomeThanks for the advise much apreaciated
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