Racked too early - fermentation has stopped

[Wiccan_Lager]

Good evening y'all,

This Saturday I was planning on racking into some fresh glass. I figured while i was at it I would add my stabilizers and sulfites. Before I add my stabilizers though I wanted to ensure my fermentation has completed. So I took some samples this evening and noticed that All 3 types of my wine have stopped at around the .998-1.000 on the hydrometer. This shouldn't be so as we began our process back in October. This got me thinking. Did I muff up anywhere and I think I found what I have done incorrectly but I am unsure as to the proper way to fix it. Check this out:

October 1st - add yeast slurry to juice pales.

October 4th - transferred juice to plastic barrels (Food grade. No worries my friends). Topped with air locks.

November 14 - Racked into carboys. Added oaks. Hydrometer reading 1.000. Topped with air locks.

January 9 (today)- Tested level before racking. Hydrometer still at 1.000.

So this is where where I think the error is: I racking into carboys from barrels too early. But what do I do here? Did I rack off the active yeast? Do I just add a yeast energizer or do I add yeast (this option doesn't sound right but hey I am open for anything here).

Never the less I am going to rack again on saturday because I need to get the oak cubes out of the wine. They have been there for 2 months.

So anyway. Your help is greatly appreciated. So yeah...hit me up.

 

[cpfan]

No idea what the sg reading was on October 4th?

Steve

 

[Pumpkinman]

I might be misunderstanding, but you say that you started wine in October, and it is at 1.000 - .998 in January, and you don't think that is correct?
You still want these to ferment even more?
What kind of wine are these?

 

[Wiccan_Lager]

No idea what the sg reading was on October 4th?

Steve

No, I made the mistake of just transfering. They were extremely active so I figured why bother looking when I know they still have a lot more to go.

I might be misunderstanding, but you say that you started wine in October, and it is at 1.000 - .998 in January, and you don't think that is correct?
You still want these to ferment even more?
What kind of wine are these?

I thought they were to ferment to dry (.990 - .993). At least that is what I have been seeing when I look at books and here in the forums. And from what I always read, these should have been fermented in about 2 months. If they dont have to ferment any further then awesome. Less work for me! I just thought the fermentation would be have to bring it down lower.

I have petite sirah/zin/alicante blend, a zin/aliecante blend and a pinot grigio.

 

[robie]

Those reference SG values are just that - references. Each batch of wine will end at different values.

If the SG is at or below 1.000 and it hasn't changed (normally for thee days in a row), fermentation is finished.

 

[Arne]

You mite want to check your hydrometer and see if it is still calibrated. Should be at 1.000 in distilled water. Also allow for temp. differences. Arne.

 

[Wiccan_Lager]

Ahh. See I always read to "ferment to dry". When I saw the thread "hydrometers for newbies" it shows the values ".990-.993" as 'dry'. So this is why I thought I needed to get it down to that level.

Then I looked at the thread here wine the wine book and it then showed a shart saying values 1.000 or less is dry.

See where things can get a little confusing?

 

[Wiccan_Lager]

You mite want to check your hydrometer and see if it is still calibrated. Should be at 1.000 in distilled water. Also allow for temp. differences. Arne.

I will try that tonight.

Good idea.

However, if it is off, then what? I am assuming I would prob need a new one. Or do I just make adjustments.