Slow (not sloe) wine

[oldbloke]

My raspberry has been going 61 days now, and the redcurrant 58. I brought them up from the garage, thinking it must be time for racking, and they're still clearly not ready.
How long do these normally take?
The rassy has masses of gunk on the bottom, occasionally being lifted by bubbles like a poor man's lava lamp, but is fairly clear otherwise.
The redcurrant is nowhere near clearing and still producing plenty of gas.
Some of it's coz I just moved them, of course, but I don't think I can rack them now.
I spoze it's partly coz the garage isn't too warm - 15 right now. I'll leave them in the corner of the dining room for a bit.

 

[bluebell]

Blimy that is a long fermentation! Did you take a SG?

 

[oldbloke]

No, relying on other people's recipes being right for the strength I want.
It must be due to the low temp in the garage.
I might rack the rassy anyway, it's pretty clear and should keep going - be nice to get it off that pulp

 

[oldbloke]

So, usual Sunday dinner deal, a bottle of my home made - Dandelion type A today.
But had started a gallon of plum in the afternoon and had the steri fluid around so decided to rack the rassy and redcurrant after dinner.
Took samples for the hydrometer and they're both in the middle of the medium range so will let them carry on for a bit, though the sharpness of the rassy makes me wonder if it might not be a good idea to stop it before it gets too dry - a bit of sweetness might offset that tang.

1/3 bottle dandelion, ~ 1/3 glass unfinished rassy, ~1/3 glass unfinished redcurrant.
Something in there is quite strong... (well over a dozen typing errors in ths short entry)