- Dec 11, 2007
- Reaction score
I have a montmorency cherry wine that I got a little crazy with the sugar(1.142 beginning S.G.) It fermented down to 1.030, I transfered it to a carboy,the airlock burped for a day or two and then ceased. It has been 7 days and I just took a reading and the S.G. only dropped to 1.026. Since this batch was so hot can I stabilize it now and rack it to begin clearing or do I need to complete the fermentation? I used Montrachet yeast in a yeast starter. Thanks for any help.