I have read through many posts with somewhat similar dilemmas. But, I would like some advice.
I am working on a Wine Expert International Series Australian Shiraz. Here is my situation:
Starting SG – 1.090
After 6 days, it was at 1.000, so I racked it into a carboy. There didn’t seem to be much going on, but I am new at this and let it sit for ten days as the instructions stated. According to the instructions, it should have been 0.996 or less at the end of the 10 days. It was and is stable at 0.998.
Should I be concerned or stabilize the wine and move along?
Thanks in advance for any advice,
Robert
I am working on a Wine Expert International Series Australian Shiraz. Here is my situation:
Starting SG – 1.090
After 6 days, it was at 1.000, so I racked it into a carboy. There didn’t seem to be much going on, but I am new at this and let it sit for ten days as the instructions stated. According to the instructions, it should have been 0.996 or less at the end of the 10 days. It was and is stable at 0.998.
Should I be concerned or stabilize the wine and move along?
Thanks in advance for any advice,
Robert