Hello everyone, my name is Steve and this is my first post to this forum, once removed fromLURK mode!
I have a half dozen 1 gallon projects on the go at this moment and all are going well except maybe one. That "one" is a Parsley Wine that has raised a question that hopefully someone may advise me on.
My primary5 day boil went well whereupon I transferred to a secondary glass for a 10 day boil of which also went well. When I racked for the nextlonger 30 period I neglected to cheese-cloth screen the residual parsley tailings at transfer. Impetus person that I am, my concern was that these parsley parts may rot or impart bitter flavors into the product so I racked AGAIN at a 10 day mark. This extra rackaction immediately stopped my fermentation. I put a "heating cable" around the bottle(s) for 4-5 days which caused some minor re-fermentation to start but stopped as soon as I removed the heat.
The current S.G. : 1.010
The product is clearing well and calender wise has still has another 6 weeks to sit before bottling. I will check the S.G. before corking.
My question is this: Is theS.G.:1.010 unwise to bottle at? All is O'k, as it will continue to ferment or should it be stabilized to prevent bottle fermentation? ........ or just relax?
What do you folks think?
Thanx.........Stv
I have a half dozen 1 gallon projects on the go at this moment and all are going well except maybe one. That "one" is a Parsley Wine that has raised a question that hopefully someone may advise me on.
My primary5 day boil went well whereupon I transferred to a secondary glass for a 10 day boil of which also went well. When I racked for the nextlonger 30 period I neglected to cheese-cloth screen the residual parsley tailings at transfer. Impetus person that I am, my concern was that these parsley parts may rot or impart bitter flavors into the product so I racked AGAIN at a 10 day mark. This extra rackaction immediately stopped my fermentation. I put a "heating cable" around the bottle(s) for 4-5 days which caused some minor re-fermentation to start but stopped as soon as I removed the heat.
The current S.G. : 1.010
The product is clearing well and calender wise has still has another 6 weeks to sit before bottling. I will check the S.G. before corking.
My question is this: Is theS.G.:1.010 unwise to bottle at? All is O'k, as it will continue to ferment or should it be stabilized to prevent bottle fermentation? ........ or just relax?
What do you folks think?
Thanx.........Stv