Fast Ferment

When I moved the Muscat wine from primary to secondary it seemed to have done it's usual and momentarily stopped pushing gases through the airlock. However next morning it was the same, very very slow. I added a pinch of nutrient to each DJ to see if there was any change. Two days later, no change. I was wondering if I had my first ever stuck ferment and the thick layer of sediment also urged me on. So I racked it and in doing so got a sip. That was informative, this taster was NOT sweet! So I measured the gravity, 1001. Wowzer, that was a fast ferment, especially in a cool house. Far too soon to guess at the wine's final qualities, it's pretty sour but there are no off tastes.

Now it's back to the familiar routine of waiting patiently for a sediment and the start of clearing, then racking, degassing and stabilising. I expect it'll drop a few points in gravity in the next few weeks.

The moral of the story: DON'T PANIC