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Bought a Youngs u Brew 7 Day wine kit. Similar to this: https://www.thehomebrewcompany.ie/winebuddy-sauvignon-blanc-30-bottles-p-532.html

The instructions says that I should only bottle when the gravity is between 1.006 and 1.000. However, after the 6 days as stated in the instructions I tested my gravity only to find that its at 1.032. So that is a massive difference. I'm guessing the yeast didn't do it's job.

Temperature was about right the entire time. Had a belt around the demijon at time to ensure it stayed around 22 degrees.

There was excessive foaming at one stage, so I am wondering if that affected the wine in some way?

So is there a correct gravity for wine at this stage? If so, am I completely off?

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The best thing you can do now is wait. Chances are the yeast are still actively metabolizing sugars, albeit a bit slower than earlier in the fermentation. Check it in a week, and if the gravity hasn't dropped significantly, consider pitching a fresh packet of yeast.

What you don't want to do is bottle the wine now. If fermentation is, as I suspect, continuing, the bottles will end up exploding or blowing their corks. Yeast produces CO2 as well as alcohol, which, if confined, can create massive pressures.

Even though the kit you used is sold as a 7-day kit, the wine will taste much better if you let it age some. Personally, I don't drink a wine until it's aged at least a year. Your patience may not extend that far, but if you can give it 3 or 4 months you'll be rewarded with a much tastier drink.

  • I think you are right. I see some life in it now. The yeast must have just gone dormant or something because its back frothing now. I'll leave it for a another while and test the gravity again. Hopefully it will be better. Thanks! – Navigatron Jan 7 '15 at 2:06

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