Hi all,
I'm still working on the primary fermentation of my Glad Hatter Zinfandel (with grape-bag). Things have been going well, but now the SG is determinedly stopped at 1.002 for the past few days.
The instructions with the kit say to wait until SG is below 1.000 for two days, but I really don't think it's going to budge any lower (unless I deliberately misread my hydrometer and pretend the meniscus line is the SG).
I was thinking that, with the SG being so close (and so close to the recommended primary fermentation time), it may not be beneficial to try adding any yeast or restarting fermentation, or to leave it in faint hopes (and risking oxidation).
Can I rack this into a secondary fermentation carboy? Will I get a sweeter wine, or a more alcoholic one?
Thanks for any advice!
I'm still working on the primary fermentation of my Glad Hatter Zinfandel (with grape-bag). Things have been going well, but now the SG is determinedly stopped at 1.002 for the past few days.
The instructions with the kit say to wait until SG is below 1.000 for two days, but I really don't think it's going to budge any lower (unless I deliberately misread my hydrometer and pretend the meniscus line is the SG).
I was thinking that, with the SG being so close (and so close to the recommended primary fermentation time), it may not be beneficial to try adding any yeast or restarting fermentation, or to leave it in faint hopes (and risking oxidation).
Can I rack this into a secondary fermentation carboy? Will I get a sweeter wine, or a more alcoholic one?
Thanks for any advice!