I had recently began a CC Riesling/Gewart blend kit that tasted so good after only completing secondary ferment and clearing for a couple weeks that I rushed out and got another one. The first kit I fermented at a very low temp in primary, took 2 weeks. This second kit I fermented in the same spot which due to spring is now about 5 degress warmer AND for what ever reason this batch went gang-busters. Based on some advice I only shake the primary pale to mix during primary ferment since there are no grapes or skins with this kit. I wanted to rack it into secondary this weekend (8 days) but had some things come up so it was not racked until yesterday (12 days). I knew very little, if any, gas was being produced but hoped since I never opened it and slushed some gas out of the juice periodically it was still protected enough. My question is when I racked it yesterday out of primary it had a SG of 0.993 (Yikes). Needless to say it has yet to show ANY signs that it is still fermenting in carboy now. I had a thought to just stabilize it at the same time as I racked it out of primary due to this reading BUT I decided not to mainly since lots of the sediment was still suspended, so I want to let it drop out a little first.
Is there any harm if you know your wine is totally dry (by mistake in this case) to just stabilize when you first rack it into the carboy (out of primary)? I figure this would save excess air exposure of another racking of this white wine.
Is there any harm if you know your wine is totally dry (by mistake in this case) to just stabilize when you first rack it into the carboy (out of primary)? I figure this would save excess air exposure of another racking of this white wine.