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I recently made a Chianti that got stuck at 1.004. For weeks I tried every trick in the book to get it down with no success. I’ve read posts about exploding bottle and corks popping if the Sg isn’t brought down.
I have two comments about exploding bottles.
When brewing beer it is a common practice to add additional sugar at bottling to carbonate the beer. No explosive bottles because this is a normal practice.
Secondly I was concerned about a wine that I could not get below 1.004. I happened to purchase two 3 liter bottles of a Merlot and a Cabernet to top off a couple of red wines that I am racking off. Just for fun I decided to take a gravity reading and both were at 1.005. So after considering both these scenarios, why should I be concerned about higher than normal gravity readings.
Comments?
I have two comments about exploding bottles.
When brewing beer it is a common practice to add additional sugar at bottling to carbonate the beer. No explosive bottles because this is a normal practice.
Secondly I was concerned about a wine that I could not get below 1.004. I happened to purchase two 3 liter bottles of a Merlot and a Cabernet to top off a couple of red wines that I am racking off. Just for fun I decided to take a gravity reading and both were at 1.005. So after considering both these scenarios, why should I be concerned about higher than normal gravity readings.
Comments?