Hi everyone!
I started this wine a couple weeks ago, and posted about it:
http://www.winemakingtalk.com/forum/showthread.php?t=4331
The comments in that post freaked me out due to the sugar content, so I added 250 ml grape concentrate and 500ml water. The SG was 1024 then.
It is now 12 days later, and I just took an SG reading of 992. This seems to be quite low, and would suggest fermentation has completed? The "popping" referred to in the previous post has slowed down to one every 10 seconds or so. There is now about 2 inches of sediment sitting in the bottom on my secondary fermenter (been there around 4 days).
The step I'm on in my recipe is super useful: "Ferment to dryness, then rack". Am I at dryness now?
Thanks!
I started this wine a couple weeks ago, and posted about it:
http://www.winemakingtalk.com/forum/showthread.php?t=4331
The comments in that post freaked me out due to the sugar content, so I added 250 ml grape concentrate and 500ml water. The SG was 1024 then.
It is now 12 days later, and I just took an SG reading of 992. This seems to be quite low, and would suggest fermentation has completed? The "popping" referred to in the previous post has slowed down to one every 10 seconds or so. There is now about 2 inches of sediment sitting in the bottom on my secondary fermenter (been there around 4 days).
The step I'm on in my recipe is super useful: "Ferment to dryness, then rack". Am I at dryness now?
Thanks!