EP Spanish Cabernet Sauvignon stabilizing gravity

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tbayav8er

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Hi Everyone,

The instructions say to stabilize at approx day 28 (or when S.G. reaches 0.998).

I'm on day 30 now, checking SG each day, and it seems to be stuck at about 1.000. Is that close enough, or should I give it another week and see what happens? Would the extra 0.002 gravity make any noticeable difference to the sweetness of the wine?

Thanks!
 
If you would like it a little dryer, mix up some nutrient, warm up the batch a little , and if there's any sugars left the little yeasties will find it. If the taste is to your liking and SG has not changed for 3 days, commence stabilization!!
 
fermentation is done. rack and follow kit instructions. your taste will not know the difference, check sg again after a month its should be where you think it should be.
 
Thanks guys - The wine is clearing up, but there's still a fair bit of stuff in suspension in the wine that may be causing the SG to read higher as well. Cheers!
 

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