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You are correct in the 1.014, and yes there are gross lees in the carboy. I increased the heat in my house a little, as it has been quite cool in here, but I never thought about giving the bottle a twirl. Thanks for the info, I have been a little concerned about stopping fermentation. Thanks.

I was transferring my St. Vincent grapes from primary to secondary at SG 1.100 and had a dumb attack and added sulphite. The fermentation has slowed to one bubble in two minutes, initially it was once in 40 seconds, which was 18 hours ago. What are the odds that fermentation will stop completely...

I have heard that about egg white, too. But, it you take all the tannins out, then I will be back to the soft, lifeless wine. Unless it does not take out all the tannins. I guess the best things is just to age and wait and see.

Cynthiana I know this came too late, as your post was a month ago. I am curious how you made your Cynthiana wine? I just made my second batch, and am afraid I put too much tannin it. Can you give me your protocol so we can compare? I divided 110# and used RC212 and 71B. I added nutrient...

I have 110# of Cynthiana that tested 1.5 acid and 3.2 pH with a strip. It was suggested by Scott Labs to add two different types of tannin during primary fermentation. The FT Rouge and the Uvitan Soft did not arrive in time to add when suggested, so I just put it in. The taste of the grape prior...