finished to dry in 4 days? now what?

[chachi44089]

I have made several batches of wine from concentrate with great results. This batch is a bit different, as was my technique. It was a 3 gallon batch of white wine from welches, standard 3 cans to make a gallon. Montrachet yeast and a starting sg of 1.087.. Started it 4 days ago in primary with my heater on it at 75 degrees f. It is now dry at .993-.994 . I transfered it to a secondary and vacuum degassed. Added the airlock and all is still, no bubbles, nothing. Should I go ahead and stabilize? This is the first time I have had one finish to dry in the primary "which was my intent". It was also the first time I heated my primary to 75f. Any thoughts on my next action? Thanks

 

[roblloyd]

Rack, degass, stabilize, clear, filter, bottle, label, wait, wait, enjoy. Testing is of course assumed along the way.

 

[homer]

Why wait, start drinking. bk

 

[Tom]

Why wait, start drinking. bk

NO !

Way to soon. I hope he said that in jest...

If the hydrometer has no changes 3 days in a row rack, degas and stabilize

 

[Tom]

Rack, degass, stabilize, clear, filter, bottle, label, wait, wait, enjoy. Testing is of course assumed along the way.

Rob,
sounds like what you say is kinda like my 3 "P's"

Patience
Patience
Patience

 

[docanddeb]

It still has a lot of "settling" to do. You may see a bubble now and then from gas being released, but you've made WINE!! WOO HOO

I wouldn't think you need to put "heat" on it now. Sometimes a longer, cooler ferment will give you more flavor. Get it started, then turn the heat off and let it take its time.

Debbie

 

[roblloyd]

Rob,
sounds like what you say is kinda like my 3 "P's"

Patience
Patience
Patience

Just learning from the pros

 

[Luc]

Many of my wines go as low as .990

I would wait a bit like the lothers suggested. A few days is sufficient.
Wait at least till its cleared.

Luc

 

[chachi44089]

I will give it more time to see if it drops more. No big hurry. I think I will use less or no heat next time, or maybe just the first day. Seems like all my other batches did just fine once the took off at a temp of 67f. Its actually starting to clear, and I added no clarifier. Seems the added heat made it run a bit too fast. I am used to about 5 days in the primary just to get down to 1.010, then another week in the secondary to get to dry. This is some high speed wine