Hello,
Just my second time making wine and I searched the forums and found a number of threads related to this, but every situation is a little different, right?
Anyway, making a Cabernet Franc from a kit (Winexpert Selection). Trying to move onto the stabilizing and clearing stage, but can't get the SG below 1.000 (according to the instructions, it should be at 0.996 or below). It has been holding stable at 1.000 for about five days now. I'm at around day 15 after commencing with the secondary fermentation.
The primary fermentation took a few days longer to complete (the SG was a little high at first; took an extra couple of days to get below 1.100), I assume because it was in a coolish room (temps were in the mid 60s).
Yesterday, I took the carboy from that room and moved it to a warmer room, looking to kickstart some fermentation and the SG is still at 1.000 as of today.
Virtually no activity at all in the airlock.
Gave the wine a taste tonight and it actually tastes pretty good. Oaky, not overly sweet at all...dry.
Is it OK to move onto the stabilizing and clearing phase or should I try something to get the SG down to 0.996?
Thanks for any help!
Just my second time making wine and I searched the forums and found a number of threads related to this, but every situation is a little different, right?
Anyway, making a Cabernet Franc from a kit (Winexpert Selection). Trying to move onto the stabilizing and clearing stage, but can't get the SG below 1.000 (according to the instructions, it should be at 0.996 or below). It has been holding stable at 1.000 for about five days now. I'm at around day 15 after commencing with the secondary fermentation.
The primary fermentation took a few days longer to complete (the SG was a little high at first; took an extra couple of days to get below 1.100), I assume because it was in a coolish room (temps were in the mid 60s).
Yesterday, I took the carboy from that room and moved it to a warmer room, looking to kickstart some fermentation and the SG is still at 1.000 as of today.
Virtually no activity at all in the airlock.
Gave the wine a taste tonight and it actually tastes pretty good. Oaky, not overly sweet at all...dry.
Is it OK to move onto the stabilizing and clearing phase or should I try something to get the SG down to 0.996?
Thanks for any help!