I'm concerned my yeast be dead or stalled, and I'm sure some experienced person can give me some feedback.
This is my first batch of homemade wine. As my first batch, I wanted to do something very simple, so I followed this recipe, with a few small modifications, which uses frozen grape juice concentrate. Obviously, I don't expect world class wine out of this, but the reviews where largely positive.
After reading some comments on the recipe and other guides I did the following:
- Dissolved my sugar in water and let cool to room temperature
- Prepped my yeast with a bit of warm water and sugar for 20 minutes (using this yeast)
- Put the sugar water, yeast, and 2 12 oz cans of grape juice concentrate into a 1 gallon carboy
- I rubber banded a coffee filter over the carboy, and let it ferment for 6 days
Before I put the coffee filter on, I put a double bubble airlock on until the fermentation started (which took less than an hour and this was bubbling nicely). I've checked it every day for 6 days, and I could see bubbles rising up and foaming at the surface, so I know fermentation has been going well. Today it appeared to have slowed down, so I removed the coffee filter and siphoned the wine off the lees into a clean carboy. I added maybe a cup of water because I left a little behind when siphoning and I wanted to make sure I had a gallon. I put a double bubble airlock on, but so far it isn't bubbling at all. Now, I intend to let it do its secondary fermentation for 4 weeks.
Am I still on track (such as it is), or do you think my yeast is stalled or dead? I know the yeast isn't as active in secondary fermentation, but I expected some visible activity. If I'm off track, is there anything I can do to get back on? I'm not sure exactly what to expect at this point. Thank you for your help!