Is it possible for SG to increase?

[Siwash]

Final SG reading question..

Hey folks,

I just checked my SG levels of a Cab Sauv made at the end of Sept. It started out at about 1.106. It finished at 1.002 (13.6%). Should it not have been below 1.000? Should I have left it another day or two in the primary fermenter back in Sept? I left it for 9 days and the fermenting appeared to to stop.

 

[Thig]

What makes you think it was ever below 1.002?

 

[Thig]

I don't think it finished below that and then came back up. Probably just stopped a little earlier than some. Could be the yeast gave up, or the temp was too cool. 1.002 would be fine with me, I like them a little off dry.

 

[NorCal]

It could also continue to ferment and go dry. I'd leave it under an airlock for a while.

 

[Siwash]

the title of the thread is incorrect. It never was below 1002. Mistake. It is at 1.002 that was the the reading in Oct.

I prefer my wines very dry. Guess I will have to live with the off-dry...

So far it's actually tasting quite good! But as one other posted mentioned, I suppose it could go down still... airlocks are are left on all my demis/carboys. I don't even take them off until I bottle them to be honest.