Hydrometer says .997 at 70 degrees

[Rocco]

Can I press? Do I need to wait to .994? Waiting seems risky but it may also be risky to potentially separate from the yeast when I rack off gross lees in 2 days...

 

[JohnT]

Go ahead and press!

You could have pressed even earlier if you wanted to.

 

[TonyR]

I press when I read .99, my reasoning is because when I put it in the carboys and have the air locks on I know the CO2 from the ending fermentation will displace the oxygen in the head space. I may be wrong but it works for me.

 

[Rocco]

Thank you both.

Question:

By disturbing the yeast and then separating from the gross lees 24 hours later, is there a risk of being stuck at .99

 

[richmke]

By disturbing the yeast and then separating from the gross lees 24 hours later, is there a risk of being stuck at .99

I'm thinking when you press, you still have a lot of lees that are not discarded with the skins.

 

[JohnT]

Your wine will still have a ton of active yeast in suspension. Pull off the gross lees without any fear!

 

[Rocco]

Thanks!!!!