1st rack 1.012... Did I do bad

[wurge]

OK so I have a Merlot kit. Through lack of thought I don't have a wine thief, only way out is siphon. Air lock stopped moving, so I decided I would rack and test. SG was 1.012. Now in the new carboy there is no bubble again. Did I do bad? Do I leave it?? Has it stalled? Its in my room so 20+ degrees. Should I feed it?

 

[gibb58]

should be fine mate. From what I no your fg should be about a quarter of your og. So if you started with 1040 expect to finish with 1010. But I am a rookie so may be wrong. How long did you ferment for?

 

[wurge]

Don't know what my OG was... The kit says to leave until its under 1.000 but I don't know whether it ll make it now its off the yeast bed.. : /

 

[carl_saint]

1.012 is too high for wine. It will be really sweet. You ideally want it to drop below 1.000.
I believe 0.990 for dry, 0.995 for medium and 1.000 for sweet, but I'm sure someone will be along to correct me.

Have you bottled yet? If not then I would leave it another week then test again. Be aware that if its still fermenting then it will be producing co2 so you will need an air lock. If its still the same after a week then I would maybe consider pitching some more yeast.

 

[wurge]

1.012 is too high for wine. It will be really sweet. You ideally want it to drop below 1.000.
I believe 0.990 for dry, 0.995 for medium and 1.000 for sweet, but I'm sure someone will be along to correct me.

Have you bottled yet? If not then I would leave it another week then test again. Be aware that if its still fermenting then it will be producing co2 so you will need an air lock. If its still the same after a week then I would maybe consider pitching some more yeast.

Many thanks. Not bottled no. Air lock on. Will test in one week, thank you

 

[carl_saint]

No probs. give it plenty of time and keep the temp constant, it should come good. The kit instructions will be optimistic at best. Don't be surprised if it needs 3 maybe 4 weeks!

 

[wurge]

Noted. It finished bubbling pretty much bang on what the instructions suggested so I figured it would be about done. Fingers crossed in a week it'll be spotty dog

 

[carl_saint]

Keep us updated mate!

 

[Kirk]

The racking well have left a lot of active yeast behind, what is still in the wine will need time to multiply and pick up again. So it may take a while to munch away at the remaining sugar. Does assume that some of the live yeast made it thriough the racking process.

Best if kept warm, especially with this weather, just in case it is in a cool room.

 

[LeedsBrewer]

yep, what he ^ said and just to clarify, by warm he means around 20C but not much higher. :thumb: