tonyt
Senior Member
- Joined
- Aug 18, 2009
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I started my second WE Petit Verdot (absolutely love the first that is still aging). Added #1 of red flame raisins. Starting SG 1.1 prior to raisins, racked at 7 days SG 1.002 and squeezed raisins. 2 days later SG 1.000. 14 days later (today) SG still 1.000. Smell and taste is fine and dry. "Plan" was to rack, degass, clarify and add oak spiral in a few days. Should I proceed even if SG stays at 1.000 or stir and wait a week more? Do I need to add something to start up fermentation? Seems like you guys don't mind SG ro 1.000 sometimes. Seems like it is getting close to the time I should get it topped up. Today is day 21.