It’s Day 8. Shouldn’t My Wine Be Fermenting?

Wine Not FermentingHi:

Today is day 8 and I just transferred my wine from the plastic fermenter to a glass carboy like the homemade wine instructions say to do. I do not see the wine brewing at all. Shouldn’t the wine still be fermenting? Do I have a problem?

Please help!
Robert
—–
Hello Robert.

I am going to assume that you are making your wine from a wine ingredient kit such as our European Select or KenRidge Classic since you mentioned “day 8” much like their directions would.

How fast your fermentation goes can vary. On average, the fermentation should almost be done, if not done completely, by day 8. But sometimes a fermentation will go faster or slower than the wine making directions anticipated. This is normally due to the environmental conditions of the fermentation, such as: the temperature of the wine must, the nutrients in the water you used, etc.

Regardless of how fast your wine must is fermenting, the important thing to know at this point is that it is either still fermenting, or it has completed the fermentation. Luckily for you this can be easily be determined by taking a reading with a wine hydrometer. Hopefully you have one. If you do not, order one today.

A wine hydrometer is very easy to uses. It’s a glass tube with a weight at one end. You simply put it into your wine must and see how high or low it floats. It has no moving parts. Nothing goes up and down inside of the wine hydrometer like a thermometer does. It just floats. Wherever the surface of the wine crosses the scale on the wine hydrometer, that’s your reading. This is why sometimes it is referred to as a gravity hydrometer.

If the wine hydrometer reads .998 or less on the S.G. scale (Specific Gravity), this means that your wine is no longer fermenting because it is done with the fermentation. If the reading is above the .998 this means that the fermentation still has a little more work to do.

If you are seeing absolutely no activity with a wine hydrometer reading above .998, it would be much to your advantage to go over the Top 10 Reasons For Fermentation Failure. This article will provide you  with wine making tips that will help you get your fermentation back on track.

If the fermentation is done, continue on with the homemade wine instructions you have. Do not speed up the timetable of the directions. Follow the original schedule.

Happy Wine Making,
Customer Service at E. C. Kraus
———————————————————————————————————
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

12 thoughts on “It’s Day 8. Shouldn’t My Wine Be Fermenting?

  1. Personally, if the fermentation is in fact finished I would add simple syrup to bring the potential alcohol to 1% and see if it ferments further. Continue that routine a few rounds, sweeten to 0% or 1%, add potassium sorbate and metabisulfate and age to your liking.

  2. I am in my second fermentation process for the Ken Ridge Cab and where I live it has been rather warm. Since we live in the Rockies at 7000 feet, we do not have air conditioning and the room my wine is in is often at 80 degrees or above during the day. How will this effect the fermentation??

  3. John, your biggest problem is not the 80 degrees, but rather the fluctuating temperature. You need a consistent temperature to have a fermentation that is going to ferment in a timely manner. The warmer temperature in itself give you a faster fermentation, but may also cause off flavors in the resulting wine. Your best bet is a stable 70 to 75 degrees for best results.

  4. Virg, the biggest advantage besides the obvious, speed, are that this type of kits take all the variables out of the wine making process. These juices are pre-adjusted for acidity level, sugar content, etc. The juices are bench-tested before being sold so that the resulting wine is at its best.
    Beyond this, these juices are packaged along with all the other ingredients you will need. The are pre-measured in just the right amount, so no guess-work is necessary. Add all this to the fact that you also have an endless selection to choose from, (230 types at last count) and it make it a pretty good deal.

  5. I’m rather new at winemaking but find it a very interesting hobby. I am getting ready to start a batch made from concord grapes and was wondering if there is a "best" yeast to use. Last year I used recipe #52 of your reciipe handbook with pretty good results for a rookie. Forgot to write the yeast type but pretty sure it was Lalvin EC 1118. I added a little sugar at bottling as I prefer a sweeter type wine. Thanks for any advice…… I

  6. Hello Bill, usually a concord wine recipe will call for Red Star brand Montrachet wine yeast, but I have seen Concord recipes that call for the EC 1118. With the former, you will get a slightly richer, earthy character. With the later, you will get a little cleaner, fruitier quality.

  7. In your 7 steps, It’s stated to squeeze fermentation pulp bag and bottle. I have found that if you do as you say works most of the time, but I have found that if you stir the wine after squeezing the bag and leave for a few days the lees will settle more and the active yeast will remain in the wine and give a complete fermentation while giving the lees time to resettle to the bottom.

  8. John, the yeast nutrient should be added along with all the other ingredients, at the same time. You just do not want to add Wine Yeast at the same time you add Campden Tablets. This is because the Campden Tablets temporarily release sulfites into the juice that can destroy the wine yeast, but adding the yeast nutrient is okay.

  9. How can I make wine with raspberry fruit I grow in my back yard.Give me a recipe and tell me how to do it.I tried on my own by reading articles on line but it did not work.

  10. Hello Armando,

    Here is what you will need to make 5 gallons of raspberry wine:

    15 lbs. Raspberries (Chopped)
    10 1/2 lbs. Sugar
    2 Tablespoons Yeast Nutrient
    3/4 Teaspoons Pectic Enzyme
    2-1/2 Tablespoons Acid Blend
    1 Packet Wine Yeast (ICV D47)

    Follow the following directions:
    "How To Make Homemade Wine"
    http://www.eckraus.com/wine-making-steps/

    Yeast Nutrient
    http://www.eckraus.com/6-oz-yeast-nutrient.html

    Pectic Enzyme
    http://www.eckraus.com/1-fl-oz-pectic-enzyme.html

    Acid Blend
    http://www.eckraus.com/6-oz-acid-blend.html

    Wine Yeast (ICV D47)
    http://www.eckraus.com/lalvin-wine-yeast-type-icv-d-47.html

    Happy Winemaking

Leave a Reply

Your email address will not be published. Required fields are marked *