WineXpert Is My Secondary Fermentation - Stuck or Complete?

[NoSnob]

My WE SE Sonoma Pinot Noir is now in secondary fermentation. Before primary fermentation the SG of the must was 1.09, going into the secondary it was .998 and now 10 days later it is still .998. The WE directions say it must be at .996 for two days in a row before adding stabilizer, PotMeta, and then de-gassing. It has at least an inch of sediment and has shown no gas on top like I usually see in the secondary for my kit wines.

Is my secondary fermentation complete or is it a bit stuck?

I searched a bunch of the stuck fermentation threads to get a feel for the usual advice. I don't have a pH tester to check it but I can get one. The temp has remained constant around 76.

I'm inclined to think it is ready to proceed as usual, but thanks for any advice you can give.

NS

 

[Tom]

I bet its not degassed yet.
Once you degas it will drop.
Relax your fine. Continue per directions.

 

[ibglowin]

You might try giving it a good stir. Sometimes that can bring the yeast back up top to find the last few bits of sugar, the other thing it will do is release a bit of CO2 which can sometimes interfere with an accurate SG reading. I usually do 12 days in secondary then stabilize and fine. Keeps those temps up so you can degass properly. You should not have a problem with keeping it warm since you are in FL!

 

[NoSnob]

Thanks for the advice to de-gas & not worry.

Mike - a few years ago around Los Alamos I decided to take a very deserted dirt/sand road, 126 I think, near Los Alamos. Thought we'd save time. Weren't sure where we were or even if we'd get out - nearly got stuck in our Honda. It was the most god-forsaken stretch of road I've taken before or since but we had great scenery! Believe me, I understand about Lost Almost!
NS

 

[ibglowin]

Holy cow! Yea thats a Forest Road! So its unpaved and more than likely closed in the Winter. Most of those roads are passable at best with a 4WD!

I remember when I interviewed at the Lab 25 years ago. They had flights from ABQ to LA and the Pilot said when we landed welcome to Lost Almost! He was spot on.

 

[NoSnob]

Update: Gave several minutes of whipping with my drill-mounted stirrer. Waited 24 hrs & re-tested - SG still .998 - no change. So I proceeded to add the K-Meta, sorbate, and chitosan. Stirred twice for 2 min each. Topped up with a '07 Sterling Carneros Pinot Noir & water, filled airlock with vodka & now I wait another week. I just hope it's dry.
NS