My wine competed MLF so I racked and added sulfite and put out to cold
stabilize. I was surprised by the differences in specific gravity. The
batches all fermented without problem except the merlot that had a hint of
H2S that went away with racking. AFter cold stabilization I will add more
oak chips to tast and bulk age for another 6 months.

At this time the SG readings after MLF a

Pinot Noir: 0.993
Merlot: 0.993
Baco Noir: 0.997
cab sauv: 0.994

Are these normal SG readings at this stage? Will the SG lower a bit after
cold stabilization? Will it be safe to bottle with a little residual sugar?
If there some way of removing the residual sugar?
thanks
Sarge

"Sarge" wrote in message
...
My wine competed MLF so I racked and added sulfite and put out to cold
stabilize. I was surprised by the differences in specific gravity. The
batches all fermented without problem except the merlot that had a hint of
H2S that went away with racking. AFter cold stabilization I will add more
oak chips to tast and bulk age for another 6 months.

At this time the SG readings after MLF a

Pinot Noir: 0.993
Merlot: 0.993
Baco Noir: 0.997
cab sauv: 0.994

Are these normal SG readings at this stage? Will the SG lower a bit after
cold stabilization? Will it be safe to bottle with a little residual
sugar?
If there some way of removing the residual sugar?
thanks
Sarge


All readings are probably fine. The three that are less than 0.995 will be
nice and dry and that is probably what you want with those. The 0.997 wine
probably has a little residual sugar left in it. It may or may not be
noticeable. I would not worry about it but if you are you might do a cline
test to see how much sugar is actually left. If it is high enough that you
are worried about it starting up again, you might treat it with sorbate
before bottling.

Ray

"Sarge" wrote in message
...
My wine competed MLF so I racked and added sulfite and put out to cold
stabilize. I was surprised by the differences in specific gravity. The
batches all fermented without problem except the merlot that had a hint of
H2S that went away with racking. AFter cold stabilization I will add more
oak chips to tast and bulk age for another 6 months.

At this time the SG readings after MLF a

Pinot Noir: 0.993
Merlot: 0.993
Baco Noir: 0.997
cab sauv: 0.994
What was your starting gravity? It affects how low you can go by the amount
of alcohol after fermentation
Also did you temperature correct your gravity reading to the calibration
temperature on the hydrometer?

My wine competed MLF so I racked and added sulfite and put out to cold
stabilize. I was surprised by the differences in specific gravity. The
batches all fermented without problem except the merlot that had a hint
of
H2S that went away with racking. AFter cold stabilization I will add
more
oak chips to tast and bulk age for another 6 months.

At this time the SG readings after MLF a

Pinot Noir: 0.993
Merlot: 0.993
Baco Noir: 0.997
cab sauv: 0.994
What was your starting gravity? It affects how low you can go by the
amount
of alcohol after fermentation
Also did you temperature correct your gravity reading to the calibration
temperature on the hydrometer?

The temperature held steady at 68F during MLF. This is pretty close to the
standard SG scale.
The starting SG were 22Brix (SG 1.092) and sugar was added to raise Brix to
23.

"Sarge" wrote in message news:J33Ad.12829
The temperature held steady at 68F during MLF. This is pretty close to
the
standard SG scale.
On mine I add .001 (60'F calibration) which proabably already in the error
of your hydrometer unless you have a narrow range model.


The starting SG were 22Brix (SG 1.092) and sugar was added to raise Brix
to
23.
Probably some sugar left behind. Does it taste semi dry?

If you're concerned about to trying to bottle ferment take a half pint
sample in a plastic bottle, warm it to 80F and let it sit for a week and see
if it gets bubbly. It is possible that during extended cold stabilazation
and rackings that the yeast will go dormant and settle out.

Thanks JF and Ray for the suggestions
Sarge

"J F" wrote in message
.. .

"Sarge" wrote in message news:J33Ad.12829
The temperature held steady at 68F during MLF. This is pretty close to
the
standard SG scale.
On mine I add .001 (60'F calibration) which proabably already in the error
of your hydrometer unless you have a narrow range model.


The starting SG were 22Brix (SG 1.092) and sugar was added to raise Brix
to
23.
Probably some sugar left behind. Does it taste semi dry?

If you're concerned about to trying to bottle ferment take a half pint
sample in a plastic bottle, warm it to 80F and let it sit for a week and
see
if it gets bubbly. It is possible that during extended cold stabilazation
and rackings that the yeast will go dormant and settle out.