Ready to rack?

[Lars Grogan]

Working with a Sangiovese concentrate on my second batch, ever. Started 3 weeks ago on primary fermentation with a s.g. of 1.130. After two weeks, it was at 1.060...still foamy on the top and bubbling in the airlock. Gave it another week...s.g. is 1.050. No more bubbling appearing on the surface or in the airlock. I keep reading you really want to get s.g. to 0.99x. Is that critical? I'm worried about leaving it too long with the sediment and that having an impact on taste. I think racking it now would mean I end up with a really sweet wine (maybe closer to a part, maybe)? But, still figuring out the science here. If I don't rack it and try to bring the s.g. down further for a more dry wine, do I just add more yeast to force more fermentation? Appreciative in advance of what I know will be some great guidance. Thank you!

 

[sour_grapes]

Two question: How are you testing the SG (i.e., hydrometer or refractometer)? And, does the wine taste sweet now?

 

[Lars Grogan]

Two question: How are you testing the SG (i.e., hydrometer or refractometer)? And, does the wine taste sweet now?

1. Hydrometer.
2. Yes, very sweet. Almost like Welch's grape juice with a hint of grain alcohol added.

 

[sour_grapes]

Yes, you really do need to ferment it further. If the SG is still dropping, albeit slowly, I would let it sit. If has really stopped decreasing, I would make a starter. Here is a decent set of directions: Using Yeast Starters For Improved Fermentation

 

[Rembee]

In my humble experience, it takes more then 6 months for a wine to start imparting flavors from sediment/ lees. I would definitely give it a few more days and see if the SG is dropping. If it is stable after a week then I would follow @sour_grapes advice and make a starter with new yeast.

 

[Ajmassa]

Also 1.130 is a huge starting sg. That yeast is gonna max out before it’s dry. At .995 that would be over 18% abv. At 1.030 it’s already pushing 14%.
Maybe it’s slowing down because the yeast is struggling as the abv is rising.

 

[winemaker81]

I agree with all of the above. What yeast did you use? You may need a high potency yeast, such as Lalvin EC-1118, and read the yeast starter documentation @sour_grapes posted.

Also, what is the temperature? If it's below 70 F, put it some place warmer, around 80 F if you can. Stir daily.

At this point you have a dessert wine. I trust @Ajmassa's math on the ABV, so it's likely this wine will end up off-dry if you can restart the fermentation. This probably wasn't your original intention, but you will probably get a good result.

BTW, try for between 1.075 and 1.100 for the OG.

 

[Scooter68]

20/20 hindsight of course but as Winemaker81 wrote - even if you are going for a high ABV, don't start out with all the sugar in the batch. Keep the OG down to 1.100 and just step feed it. I prefer to step feed when my wine is in the 1.040 - 1.050 range where the yeast is still rolling along at a fast clip. Even if I have to do 2 step feedings to get to the ABV - I've had less than stellar outcomes on wine that I started out above 1.110. Also Temp and Yeast selection are two critical items make sure both the temp ranges of the yeast and ABV tolorance and are well within what you are going to have.