Cherry wine at 1.000

[Sammyk]

I am thinking of putting my cherry wine in secondaries after stirring it up because the SG is now at 1.000 and has been there for 3 days now. OG was 1.085

Good idea to stir and rack to secondaries?

 

[fivebk]

I think I would just rack it to secondary and leave the lees behind. Racking should stir up what yeast gets transfered and allow it to finish fermenting.

BOB

 

[BobF]

If it's 'still', I would rack without stirring. If co2 is still coming out pretty good, you could give it a good stir and then a day or two for things to settle out. After stirring, check your SG again after a day and see if you were able to get it to further.

Either way, I would leave behind as much sediment as possible. A little bit won't hurt if you need to suck some up to get all of the good stuff.

 

[g8keeper]

+1 to both of the above posts.....just rack and leave as much sediment behind....your batch is "just about" done fermenting, imho, and is probably starting to clear somewhat....whatever yeast is still in suspension should be enough to finish fermentation to under 1.000 in your secondary, under airlock....

 

[Sammyk]

While stirring this morning it appears to have a lot of co2. It did cloud back up when stirred this morning

 

[Sammyk]

I do plan to add dark chocolate and toasted almonds. Would this be the time to add them?