Begginers mistake

[UBB]

Long story short I goofed while recording my S.G. on my peach wine I'm making and racked it to glass not at the recommended S.G. 1.04 but it was at 1.062.

My question is, do you think it will continue to ferment enough to sufficiently lower the S.G. to around 1.02 or am I looking at a batch strictly for blending now since I do not care for really sweet wines.

 

[BobF]

It should be fine as long as it has plenty of headroom for foaming. If it's still a very active ferment, I would have no problem racking back to a primary.

Peach is delicate in aroma anyway, so the aeration might actually help it - as long as it's still actively fermenting.

 

[cpfan]

UBB:

Did you do something else to the wine besides rack it to carboy? Like add sulphites & sorbate?

Cause racking alone won't stop the fermentation.

BTW, I don't rack to carboy until the sg is down below 1.005. In my experience, racking above that will probably result in wine bubbling thru the air lock.

Steve

 

[UBB]

UBB:

Did you do something else to the wine besides rack it to carboy? Like add sulphites & sorbate?

Cause racking alone won't stop the fermentation.

BTW, I don't rack to carboy until the sg is down below 1.005. In my experience, racking above that will probably result in wine bubbling thru the air lock.

Steve

No, no added sulphites or sorbate just racked to glass. It was showing a little sign of life this morning so I'm still optimistic. Another question would be ideal temp at this stage. Am I correct in leaving it at or near the same temp as when I started the primary? (70-72 degrees?)

 

[wvbrewer]

It should come around in time. It the SG does not start coming down, maybe it would be a good idea to rack back into the primary at tepitch some yeast.
I would monitor the SG first for a little with your hydrometer. It is the best way to tell if you are fermenting or not.

 

[dangerdave]

Another question would be ideal temp at this stage. Am I correct in leaving it at or near the same temp as when I started the primary? (70-72 degrees?)

I'm making some peach, myself. From the Vintner's Harvest wine base. I think you'll be fine. It can ferment in the carboy just as easily as in the primary bucket. I am using a brew belt to keep mine around 80F. That keeps the yeast bubbling nicely.

I say let it sit and ferment. Proceed when dry (<1.000SG). :>