can I save this batch?

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VANDOVJV11

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Not a big deal because this is just a one gallon experimental batch but I hate to throw anything away. I started some plum wine at S G 1.090. Stuff happened that kept me away for eight days and the S G had dropped to almost 1.00 by the time I could get in to a secondary container with airlock. Naturally it tastes like a wine that had been left open for a couple days which I guess means it's oxidized. Is there anything I can do to improve it enough to be drinkable when it is finished?
 

crushday

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Oxidized? Hardly. Even open, you had too much CO2 being released to be in danger of loosing the whole batch. Move to secondary. My experience tells me you'll be just fine.
 
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Julie

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I agree it is too early for it to be oxidized.
 

VANDOVJV11

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Oxidized? Hardly. Even open, you had too much CO2 being released to be in danger of loosing the whole batch. Move to secondary. My experience tells me you'll be just fine.
I guess my concern is that I had been led to believe that it is best to transfer to secondary at 1.030 SG. I assumed that this is because below that SG there is not enough C02 being released. Thanks for your reply. I feel better about the situation now.
 

Julie

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I ferment in a fermenting bucket with a towel covering the opening, when sg gets between 1.010 and 1.000 I rack to a carboy.
 
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