Which Specific Gravity should you use?

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DCTWinemaker

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I am at day 14 of making an WE Eclipse CS with grape skins. The instructions say to rack to a carboy when the SG is <.996. I measured the SG today and it’s .996. Adjusting for a must temp. of 81 degrees, the adjusted SG is .998.

Question is...do I continue to leave the wine in the primary until the adjusted SG is less than .996? It’s been 14 days and just concerned that the wine might go bad. Any advice is appreciated.
 

DoctorCAD

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14 days is not long. You could leave it for months in primary.

Use your hydrometer, not your calander.
 

Scooter68

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At .996 if there is no change in that number within about 3 DAYS, regardless of temp adjustment results, you can consider the fermentation finished. Leaving it on the skins is the only reason not to rack at this time. Based on the kit instructions you can (Should?) remove the skins at this time. Those who make CS type wines can give you better instructions but the fermentation is normally considered finished when the SG doesn't change for 3 days.

The best reason to rack at this point would be to get the off of the dead yeast cells and begin the clearing process. Remember kit instructions (in terms of time) are not exact and you should always base such decisions on the actual wine conditions (SG) and the desired outcome or need to keep the skins in the bucket.
 

salcoco

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the wine is done. you should rack immediately! delaying will only cause the wine to pick up off odors from the yeast eating the dead yeast. Extended maceration from the skins of a kit at this time will not be of any benefit. if you were starting with real grapes instead of a kit, extended maceration is of benefit before fermentation starts. once racked from primary rack again in three days to remove wine from the gross lees which can still cause off odors. wait three weeks and rack again to start clearing and aging. add K-meta at the end of 3 day racking.
 

pillswoj

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So much contradictory information out there re: this.
If you are interested read some of the threads on extended Maceration and yes it is applicable to kits. Many of us are doing 8 weeks on the skins using fermonsters, the result with the premium kits is definitely a better structured wine.
 

DoctorCAD

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the wine is done. you should rack immediately! delaying will only cause the wine to pick up off odors from the yeast eating the dead yeast. Extended maceration from the skins of a kit at this time will not be of any benefit. if you were starting with real grapes instead of a kit, extended maceration is of benefit before fermentation starts. once racked from primary rack again in three days to remove wine from the gross lees which can still cause off odors. wait three weeks and rack again to start clearing and aging. add K-meta at the end of 3 day racking.

Have you never heard of extended maceration for kit wines? Fantastic results have been seen with 2 or 3 months on the Lee's.
 

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