Fermentaion length

How long does fermentation typically take for the likes of elderberry wine? I have seen figures ranging from 3 months to 6 months and am wondering how long patient I am going to have to be?

Is there any harm to be done by leaving it longer than it "needs" before racking it into a clean demijohn?

Thanks

J

gil

It depends on several factors, the main one being temperature : ideally constant at 65F. If you have this, you can ferment out in 6-8 weeks or so.

Also depends on how much sugar per gallon at the start - the more sugar, the more likely fermentation is to slow, and maybe stick. Better to put 1kg or 2.5lb in at the start, and then top up with more sugar as ferment slows.

I don't think I'd leave wine on the lees for 6 months, even if still fermenting. Rack after 3 months, and leave in a warm place to see whether it is still going. When you're sure it's finished, rack again. and put in a cool place.

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