3

My hibiscus wine recipe says to ferment to dryness before racking to the secondary carboy. It's been almost a month, and the bubbling has died down. Is it time to rack?

3

Depending on the fermentation temperature etc. then fermentation will take a different amount of time.

On average all of the wine I make ferments out to around 12% dry in around 5/7 days. If you have left it a month then I'm sure it will be done by now. Unless there has been any problems with the fermentation pausing.

Get yourself a hydrometer from a homebrew shop or online and measure the sugar content.

I use this chart to calculate percentage

0.900 reading is very dry

2

After a month it's more than likely fermented out. The way to know for sure is to take a sample using a wine thief and check the gravity using a hydrometer. If it's around 0.995 then the wine has completed fermenting. But if you don't have the equipment, then racking now to secondary should be fine.

1

I would if it were me. In fact when I use fresh grape juice anymore I transfer after just 3 to 5 days then again 2 weeks later. If you intend to bulk age at some point be sure to top the carboy up to the neck and if you're ok with Sulphites use 1/4 teaspoon of Potassium metabisulfite per 5 gallons to reduce risk of wild yeasts.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.