Is it time to stabalise

[sampvt]

I started a winexpert kit some time ago and the OG was 1098. It has behaved itself but its slowed right down and has all but stopped at 1000. I know the tables say this is a 13 plus % wine, but I have never seen a brew stop at 1000 before.

Any ideas guys as its a pretty expensive kit to loose.

 

[cpfan]

I started a winexpert kit some time ago and the OG was 1098. It has behaved itself but its slowed right down and has all but stopped at 1000. I know the tables say this is a 13 plus % wine, but I have never seen a brew stop at 1000 before.

Any ideas guys as its a pretty expensive kit to loose.

Would be nice to know a few things....

which kit?
temperature of wine?
how long is "some time ago"?

Steve

 

[sour_grapes]

And what yeast?

 

[sampvt]

Winexpert vintners reserve sauvignon blanc started the 8th of this month. Been on 12 days now. Yeast used from the kit, no idea what it was.

First racked 4 days ago at 1010.

Its got a sweetness to it and the airlock is going off once every 80 seconds. Its been in a stable 22 degree room and started normally. More than that I cant say as it was going along like a normal wine.

 

[Julie]

You know sometimes people rack around 1.010 and then have a stuck fermentation because they left too many of the yeasties behind for the wine to complete fermentation.

 

[Bergmann]

I noticed you said "all but stopped" which I would interpret as meaning there is some activity, After racking for the reason Julie stated wine can be very slow from 1.000 to 0.995 give it a few more days and see what happens, in any event you never want to consider a fermentation stopped until you have has a consistent SG reading for 3 days.

 

[JohnT]

Also.. Have you calibrated your hydrometer lately? Was the wine cold when you checked it?