Long fermentation

[Wynott]

I made my first batch of Elderberry in September (2018), and it's still (slowly) fermenting. Should I wait until it stops of its own accord, or put something in to stop it now? Do I use a campden tablet, or potassium sorbate? Bit new to all this...

 

[IainM]

It depends. What is the gravity? If you are happy with the alcohol content and level of sweetness, then by all means stabilise, either with a wine stabiliser like the wilko one using the instructions on the tub, which is a mixture of potassium sorbate and sodium metabisulfite (campden), or by adding 1 campden table and ~0.5tsp potassium sorbate per gallon.

 

[Wynott]

Hi Iain, thanks for this. I just took it and it's 0.986. I don't know what it was when started, I was a bit put off by the tables in CJJB book so although had the hydrometer, haven't used it till today.

I'll get some wine stabiliser/potassium sorbate. I'm guessing I might need to sweeten it at some point.