WineXpert A good whipping?

[homer]

I am about one month into a white, I think it's a Cabernet Sauvignon Blanc, I'm at work so it's not at my finger tips, the kit instructions recommend that one should wait to sulfate until the SG is .996 or about two weeks. It's now a month and just barley 1.000, should I leave it alone, give it a good stirring or settle for a thousand, Will the SG go down with time? I'm patient man, I can wait... if I have to? bk

 

[Tom]

what temp is it? It may be gas as well

 

[Wade E]

Sounds like the temp is either cold making it hard o finish fermenting or its actually done and thats where it stopped which is the more likely situation as thats where a lot of Winexpert kits stop. Just make sure its stable by checking a few days in a row with no changes and then proceed.

 

[homer]

It's probably 70 degrees in the basement, I'll check it next week. I don't think I have gotten any wine to .996. bk

 

[Wade E]

Are you making all Winexpert kits?

 

[cpfan]

Homer:

Perhaps you can tell us EXACTLY what kit you are making. In my experience, RJS kits tend to finish about .994 to .996. But that's not to guarantee that yours will finish there.

Cab Sauv Blanc? Don't recall hearing about one of those. Do you mean Sauvignon Blanc?

Steve

 

[homer]

Are you making all Winexpert kits?

Nope, I'm an equal opportunity wine drinker and maker. RJ Kits, WineXpert, frozen juice and grapes. Just got the new Wine Maker magazine with the top 100, this is going to be expensive winter. bk

 

[homer]

Homer:

Perhaps you can tell us EXACTLY what kit you are making. In my experience, RJS kits tend to finish about .994 to .996. But that's not to guarantee that yours will finish there.

Cab Sauv Blanc? Don't recall hearing about one of those. Do you mean Sauvignon Blanc?

Steve

Very good, wise beyond your years. How about Sonoma Dry Creek Chardonnay. bk