I started some wine (Mezza Luna red) and I constantly have positive pressure in the S-type airlock.
The wine was fermented at about 69 degrees. Two weeks in primary where it seemed to stabilize it’s gravity and visual fermentation signs subsided, and two weeks in secondary. After the secondary I used a wine degasser on a cordless drill and degassed well for 5-7 minutes, mixed in the finnings, and clarified, mixing with the degasser for 5 minutes hard. The wine did clear very well and I have a surprisingly thick layer of sediment on the bottom. That was a week ago and I still have positive pressure in the airlock where I assumed I would have neutral pressure. If I squeeze the better bottle and burp it to level it out, by morning there is positive pressure again. This has me a little concerned. I never actually see the airlock bubble though. I do not see any signs of contamination but I do see a handfull of small patches of what looks like wine colored co2 bubble clusters floating on top. What do you think?
Probly’, but it could be the barametric pressure too. I woulnd’nt worry too much about it. The thing to remember is; with wine…to take your time. I know you’re thirsty but leave it be for a month or so.
It’s a little late, but your fermentation is just finishing. You will be fine just let it settle out. time is on your side. I have let wine sit in my carboys for several months. They clear just fine by themselves with no chemical fining agents.
