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In May 2006 I started a supermarket white grape wine. SG was a bit high 'cos I was a newbie and didn't know any better. It was racked in June (1050) and again in September (1042)
As can be seen it was still doing its thing, but very slowly. Anyway, I put it in the back of the proverbial cupboard and found it a year later. It had now dropped to 1032. Bum, I thought, I'll rack it and save it to blend with something too dry.
Back into the cupboard with it until the other day I re-discovered it. Quelle horreur! The airlock was dry!
That's that, I thought, so opened the bung prior to chucking it. To my surprise it didn't smell of vinegar so using my trusty baster, I took out a measure, tested SG (1020) and tasted it. Mm, not bad. I racked it, put it under airlock and it's now going like the clappers.
I've made no additions or done anything else to it.
This has now been fermenting for 2 and a half years. Must be a record, surely?
As can be seen it was still doing its thing, but very slowly. Anyway, I put it in the back of the proverbial cupboard and found it a year later. It had now dropped to 1032. Bum, I thought, I'll rack it and save it to blend with something too dry.
Back into the cupboard with it until the other day I re-discovered it. Quelle horreur! The airlock was dry!
That's that, I thought, so opened the bung prior to chucking it. To my surprise it didn't smell of vinegar so using my trusty baster, I took out a measure, tested SG (1020) and tasted it. Mm, not bad. I racked it, put it under airlock and it's now going like the clappers.
I've made no additions or done anything else to it.
This has now been fermenting for 2 and a half years. Must be a record, surely?
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