Bob, You didnt say if you planned to sweeten the wine or not and that
certainly would have a bearing on this. I would suggest sulphiting and then
sorbating as nothing gets a fermentation going better than some aeration and
bottling or so it seems! It is a calculated risk and at the SG you are at
probably you might just get some sparkling wine, but you never know. HTH
John Dixon

"bobdrob" wrote in message
...
hellllloooo group! here's my latest, long winded conundrum ( I like that
word!)

I started this peach wine last october using a previously successful
modified keller recepie; fresh & frozen fruit & my old pal Domino. SG 1.13
@ 60* (conveniently.) used red star champagne; the basement temp dropped
into the 50's during primary (new england weather!) ferm stalled, fed it,
anticipated high TA so I pitched EC 1118, which stalled, then hoisted the
primary into the kitchen, much to my wife's dismay. ave temp rose to
65-70, massaged yeast, no significant restart; recorded an SG creep to
1.05in late november. reverse cultured Turboyeast & pitched; alleged final
SG 1.0+a hair . racked to carboys, returned to basement. 2nd racking in
january, SG 1.0 even yielded (2) 6.5 carboys + 1.5 gallons in carlo rossi
carboys. hot mix sparkolloid in february of the 2 carboys. cleared great,
racked again ,yeilded 2@ 5gals + 1.5 gals in a carlo plus a growler. still
had 1.5 gals uncleared. all in basement, ambient temp lo to mid 40's.
temp imcrease recently warmed basement to upper 40's lo 50's and then the
un-fined gal jug developed a ring of effervesence, but only that jug which
measured an un adjusted SG of .9975. the fined carboys tested similarly.
so the question is : since the SG adjusts out to .9925, if i bottled soon,
which i had planned to do, am i risking peach grenades if i don't
stablize? all responses greatly appreciated. regards, bob