poolside
Junior
- Joined
- Jan 8, 2010
- Messages
- 5
- Reaction score
- 1
Hi all,
Just wondering... I am making the Estate series Washington Riesling. Got it in the primary and had it pleasantly fermenting around 68-70 degrees. All was well and on schedule (started at about 1.080 and was checked 7 days in... read 1.020) I was going to leave it another 2 days and got called away on business for four or five days. Upon checking when I got back, it dropped down to .996 or so. I immediately racked it for secondary fermentation as that should have happened around 1.010.
Just wondering if there is going to be a problem with it or should I proceed to clearing immediately if it gets to .996 and remains there for two days.
Any insight would be great.
Thanks.
Just wondering... I am making the Estate series Washington Riesling. Got it in the primary and had it pleasantly fermenting around 68-70 degrees. All was well and on schedule (started at about 1.080 and was checked 7 days in... read 1.020) I was going to leave it another 2 days and got called away on business for four or five days. Upon checking when I got back, it dropped down to .996 or so. I immediately racked it for secondary fermentation as that should have happened around 1.010.
Just wondering if there is going to be a problem with it or should I proceed to clearing immediately if it gets to .996 and remains there for two days.
Any insight would be great.
Thanks.