huds0012
Kelsey
Hi there, I'm making my first batch of wine and I'm looking for some advice.
It's a gallon of blackberry wine. It was in primary for about 10 days then I racked it into the secondary fermenter. According to the recipe I'm following, the secondary fermentation should have taken 30 days or less, but its just now passed the 2 month mark and it's still fermenting. It's still lightly bubbling and the hydrometer reads 1.010. From what I read, fermentation isn't complete until the hydrometer reads just less than 1.
Do I just let it keep going until I get that hydrometer reading?
Should I be worried about how long it's been sitting on the sediment at the bottom?
Why is it taking so long to finish fermenting? Any advice?
It's a gallon of blackberry wine. It was in primary for about 10 days then I racked it into the secondary fermenter. According to the recipe I'm following, the secondary fermentation should have taken 30 days or less, but its just now passed the 2 month mark and it's still fermenting. It's still lightly bubbling and the hydrometer reads 1.010. From what I read, fermentation isn't complete until the hydrometer reads just less than 1.
Do I just let it keep going until I get that hydrometer reading?
Should I be worried about how long it's been sitting on the sediment at the bottom?
Why is it taking so long to finish fermenting? Any advice?