WineXpert Help with S.G.

[sjzalew]

Well, I thought I posted a reply with a pic, I'll try again...
The S.G. is still 1.001 The temp is steady at 76-77 deg.
This is the head space I have left, if you think it will be ok until the 17th, I'll be more than happy to leave alone until then.

 

[rawlus]

if it were me i'd top up with a similar commercial wine.
i'm wondering about the SG, earlier you posted it was 1.000 and now it's 1.001? i suspect there's some error in there - are you also doing the temp conversion for the SG?
for me, i would top-up and not add any stabilizers or finings until i returned from the trip.
letting it sit with minimal headspace should let any possible ongoing fermentation finish off.
dissolved co2 "might" be causing the higher reading, a good way to try it might be to draw a sample, fully degass it in a small bottle by vigorous shaking until no fizz is left and then take a reading on that sample and convert for temp as closely as you can.

1.001 @ 77*F is really closer to 1.003 which concerns me a bit.

 

[sjzalew]

Thanks Rawlus,
I have a gallon jug I can transfer to and test. Where do I find the conversion chart for S.G and Temp..
Steve

 

[rawlus]

http://www.fermsoft.com/hydroCorrect.html

 

[sjzalew]

I transfered to a 1 gal. jug, degassed and checked temp and S.G.
It's currently at 72 deg ( error in first reading ) and S.G. is still at 1.001 ( or 1.002 calibrated ) I put the gallon backin the carboy, added a bottle of commercial wine and about 500 ml of water to bring it within an inch of the plug. I'm going to leave it alone until I return from my trip on the 17th. I hope all will be good by then.
I can't thank everyone enough for your help.
Steve

 

[Wade E]

With that wine in the carboy with the headspace, if you shake it up some it will realease enough gas to make a blanket of gas in there to protect your wine but topping off would be a better idea.