I'm working on a WE World Vinyard Chilean Malbec. It's currently in the carboy for secondary fermentation and has been for seven days. The SG has been stable at 0.998 for at least 4 days. The instructions state that after 10 days in secondary, the SG should have dropped to at least 0.996.
I'm wondering if I should degass and stabilize the wine according to the standard instructions (which seems like it's an option since the SG is stable) or if I should keep it in secondary for a little longer (which seems like an option since the SG is still a little high).
Some additional info: my room temp is about 77F and none of the stated SG readings are temperature corrected. (Side note: Does anyone know if kit instructions come with temp adjusted SG readings?) Also, I'm not noticing any bubbling in my airlock, only the very occasional small bubble in the neck of the carboy, but I know not to place too much faith in visual signs of fermentation.
I'm wondering if I should degass and stabilize the wine according to the standard instructions (which seems like it's an option since the SG is stable) or if I should keep it in secondary for a little longer (which seems like an option since the SG is still a little high).
Some additional info: my room temp is about 77F and none of the stated SG readings are temperature corrected. (Side note: Does anyone know if kit instructions come with temp adjusted SG readings?) Also, I'm not noticing any bubbling in my airlock, only the very occasional small bubble in the neck of the carboy, but I know not to place too much faith in visual signs of fermentation.