As long as you continue to see fermentation activity, I wouldn't worry
about how long it takes, especially if you are fermenting at lower
than "room" temperature. I would continue what you are doing--whites
like Riesling are generally better and fruitier if fermented at lower
temps anyway.

And yes, the opacity if normal. It will clear with time. Don't worry
about it unless it starts to turn brown (which it won't if you keep
the carboy airlocked). If you have an airlock on your carboy, it
isn't critical that you rack at 1.010. If you are fermenting in a
bucket, it is important to protect the wine from oxygen once
fermentation slows down.

Don't get too excited tasting it all the time. The more you leave it
under airlock, the less oxidation will occur. Have fun...you will be
fine.


(Kevin) wrote in message . com>...
> Brew King Vintner's Reserve Reisling. Pitched yeast, OG of 84
> Ferment temp was a steady 68 deg. F. Exactly one week later, almost
> to the minute, the gravity was about 30. The instructions said that
> gravity should be about 10 or less by now. I put the carboy on my
> workbench and put a space heater underneath and have raised the temp
> to about 74 F over the last 24 hrs. I get foam that comes and goes.
> At one moment there's some foam, later the top is covered in foam,
> then there's no foam. It tastes good, similar to a vodka sour. The
> must is very opaque.
>
> Can I assume that my lack of attenuation was/is due to the ferment
> temp of 68 deg? It said I should keep it around 68-75. It's still
> bubbling away, hopefully still fermenting and not stuck/offgassing.
> Is it supposed to be very opaque? Instructions say to rack after it
> reaches 10 or less. Should I rack anyway or leave it until it's more
> attenuated? It looks like grapefruit juice but tastes pretty darn ok.
> As this is my first batch I have no benchmarks and need veteran
> experience.
>
> Thanks,
>
> Kevin