I'm trying to ascertain whether my wine has reached final sg. I started a barolo and an amarone from juice on oct.3
The starting sg of the barolo was 1.072 and the amarone was 1.090.
I racked the barolo to secondary fermentation on 10/17 when the sg was 1.010. Since then, it dropped to 1.006 on 10/29 and has remained there until today 11/12. I thought that the barolo should be much drier at a 1.000sg or lower .Is this correct? or is my wine done? or should I try to somehow reinvigorate the fermentation?
Similarly,the same thing is happening to my amarone that started on the same date.I added sugar to the amarone on the 10/17 when the sg was 1.010. I did this to simulate a procees that I followed ina amarone kit amd read that more alcohol was needed in an amarone to balance it. The sg then rose to 1.016 and dropped to 1.010 on 10/29 and pretty much stayed there until 11/4. It did drop to 1.008 0n 11/8 and stayed there until 11/8 and I finally racked it for secondary fermentation at this time. it has also remained ther until today,11/12. Again,is it done? should it be drier with a lower sg? can/should I do anything about it?
PS I am not a big fan of sweet wines!!!!!!!!!!
I also have brew belt on the amarone and there is a portable heater in the area to keep everything to temp. I have made various kit wines with great success but I am not sure what to expect from the juices.
Any insight would be greatly appreciated
The starting sg of the barolo was 1.072 and the amarone was 1.090.
I racked the barolo to secondary fermentation on 10/17 when the sg was 1.010. Since then, it dropped to 1.006 on 10/29 and has remained there until today 11/12. I thought that the barolo should be much drier at a 1.000sg or lower .Is this correct? or is my wine done? or should I try to somehow reinvigorate the fermentation?
Similarly,the same thing is happening to my amarone that started on the same date.I added sugar to the amarone on the 10/17 when the sg was 1.010. I did this to simulate a procees that I followed ina amarone kit amd read that more alcohol was needed in an amarone to balance it. The sg then rose to 1.016 and dropped to 1.010 on 10/29 and pretty much stayed there until 11/4. It did drop to 1.008 0n 11/8 and stayed there until 11/8 and I finally racked it for secondary fermentation at this time. it has also remained ther until today,11/12. Again,is it done? should it be drier with a lower sg? can/should I do anything about it?
PS I am not a big fan of sweet wines!!!!!!!!!!
I also have brew belt on the amarone and there is a portable heater in the area to keep everything to temp. I have made various kit wines with great success but I am not sure what to expect from the juices.
Any insight would be greatly appreciated