WineXpert Secondary - should I be worried?

[kat50496]

OK, I've read over and over on this forum that kit instructions are approximates, and the only way to truly know what's going on is to take SG readings. Also, that patience is the most important thing in wine making.

That being said, I have a Luna Rossa and a Chard/Semillon in secondary, here are the details

Luna Rossa:
Started 9/3 SG 1.090
Checked primary 9/8 SG 1.024
Checked primary 9/10 SG 1.004, transferred to secondary
Checked secondary 9/19 SG 1.000
Checked secondary 9/20 SG 1.000

Directions say that SG should reach 0.998 before clearing and stabilizing. Should I wait a few more days? There is no activity in the carboy.

Chard/Semillon
Started 9/3 SG 1.082
Checked primary 9/8 SG 1.000, transferred to secondary
Checked secondary 9/19 SG 0.998
Checked secondary 9/20 SG 0.998

Again, directions say that SG should reach 0.996 or less in secondary.

I am trying to raise the temp. above 70#. Do I need to do anything, or is this a case of mother nature saying that I shouldn't be so tied to approximates in the directions. What, if any, effects will moving on in the process have on the outcome of the wines. Thanks for any advice.

 

[robie]

Mine kit wines sometimes stop a little earlier than I want and earlier than what the instructions say. At those higher SG's the wine may not be absolutely, 100% dry but they won't taste sweet.

You might try stirring the wine up really well. Get all the lees and yeast up off the bottom and into suspension. As you have indicated you are already doing, keep the temp above 70F. If you have a brew belt and can get it about 75F, that would be even better.

Stir it for about three days in a row. If after 5 to 7 days the SG doesn't drop, proceed to the next step in your instructions.

As I said, I have had more than one kit that didn't make it lower than 1.000 and they turned out just fine. After one has stirred and gotten the temperature up, there's not much else can be done.

 

[cpfan]

I haven't made the two kits in question. However the WE kits that I have made usually finish around .992. I do ferment at about 74F.

Steve

 

[kat50496]

Thanks, I stirred up both carboys last night and now have the temp up to about 75F. I placed a heating pad between the carboys (not directly touching either) and wrapped a beach blanket around them. Pretty crude, but I believe it will adequately raise the temperature in a few days. I will check SG this weekend. If unchanged I guess I will assume it's done and move to the next step.

 

[robie]

I haven't made the two kits in question. However the WE kits that I have made usually finish around .992. I do ferment at about 74F.

Steve

You are definitely right about that.

When the SG hangs at around 1.000, if raising the heat and stirring doesn't get it going again, trying to pitch more yeast, even with a good starter, is generally not known to get fermentation started again.

I asked George at finevinewines about it and he said he has never seen even one successful restart from that level. There just isn't enough sugar left and usually too much alcohol to get it going again. One might be able to add more sugar, but that would result in more alcohol, which may not be what is wanted. If it stops at that low of an SG reading, it is pretty much done.

I have seen fermentation take off again with more heat and stirring, though, so that's the approach I would take.

 

[MN-winer]

I did the Luna Rossa earlier this year and it finished at 1.00. The instructions say it won't go below .998 so I think you are OK but heating up won't hurt. I detect either a fruity or sweet finish on mine even though its 1.00. Most WE kits do go down to .990 or .992 but not the Luna Rossa or Mezza Luna.