Too long in Primary?

[poolside]

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.

 

[djrockinsteve]

You should be fine. It's suggested to rack to a secondary to limit exposure to oxygen. When it reaches .990 or hasn't moved after 3 days rack to clear.

I ferment mine to 1.000 then stir well and snap on a lid w/airlock. Similar to what you are doing.

Remember to add sulfite when you rack to clear.

 

[robie]

I agree with Steve.

 

[shoebiedoo]

I triple that

 

[poolside]

Thank you both very much. I was going to drink it no matter what!

 

[robie]

Wine making is pretty forgiving. In my case it is a very good thing it is!!!

 

[poolside]

And I triple that.