Pinot still fermenting?

[sdelli]

Because at the beginning of the thread he stated the wine is at .996
No fermenting going on

 

[stickman]

For kits that's fine, for fresh grapes, most of the time .996 is not complete. I suspect at 28 brix and watered back to 25 brix, probably re-soaked back up to 26 or so, and the yeast gave up due to high ABV and low nutrients. Nothing wrong with that, it went far enough and tastes good. My point was just that there is probably sugar there and the yeast are managing to continue fermentation slowly, if you have time, let it go, in a hurry, move ahead and stabilize.

 

[sdelli]

Disagree... Sugar is sugar and kit or grapes does not matter... .996 is dry... In all worlds. Can it go lower. Maybe. But it is bubble due to gas. Not sugar.

 

[zadvocate]

I would be fine if it was bubbling due to fermentation but I checked the SG 10 days apart and it was the same. .996. It's still bubbling by the way. I'm just going to let it go until I rack again in February.