WineXpert pinot gris at 1.00sg

[gman1]

Total rookie but having a good time.

Purchased WE pinot gris and the sg stopped at 1.000 after the second fermentation. It has been about 13 days now in the second fermentation, have not stabilized or cleared as of yet.

any thoughts or ideas?

Also I'm a little confused when in the instructions it says if aging more than six months to add metabisulphate to prevent oxidation--does this mean if after the wine is bottled and I plan on not drinking it for 6 or more months I should add the metabisulphate and if I drink some before 6 months is this a problem.

Thanks and totally enjoy reading the forums

Gary

 

[v1rotate]

Hi Gary, Welcome to a great forum!

Try stirring the PG up real well. The oxygenation might be enough to get the yeast to finish. Also, move the carboy to an area that is close to 75', if possible.

I haven't made this particular kit, but all the rest of the 24 WE kits I've made finished below 0.995 and most of them around 0.990.

Let us know what happens!