Added sulphite too soon in wine

[jenobandito]

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 before the wine is completely dry? I am hoping that it will continue, just slower, since it is still going. This fermentation has proceeded quite rapidly from 1.090 to 1.100 in just three days. The yeast is RC212. It was still foaming well prior to transfer. Any advice or opinions? Thanks.

 

[Rocky]

I am assuming you mean the SG = 1.010, not 1.100. Is there any level of lees collecting at the bottom of the carboy? In transferring from primary to secondary, I assume you left the gross lees behind, right? If you leave it alone, it will probably continue to ferment very slowly. You might want to try giving it a good stirring a few times a day. Don't do anything rash. You are not in any real trouble.

 

[jenobandito]

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.