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Rack again while clarifying brewking riesling?
(Dr. Richard E. Hawkins) wrote in message >...
> The brewking riesling wasn't fermenting well in the basement, so I
> brought it back up. It was probably about 1.010 a week or two ago when
> I put it in the current carboy, and it's now down to .992 (isn't that a
> bit low??). I've added the rest of the ingredients, but I do notice
> that there's a significant layer at the bottom.
>
> Is it worth racking again, assuming that I'll bottle this weekend?
>
> I don't have anything else but another 7gal carboy, so this would mean
> more air exposure. (Though I could blast it from my CO2 tank before
> transfer).
>
> hawk
..992 sounds right for a dry wine. There would of course be a
signinficant sediment layer on the bottom - you've got spend yeast
cells there, as well as the fining sediment.
If the wine is clear, you can bottle directly, but you'll have to be
really careful about not disturbing the sediment. That's generally
easier when there is less of it. If the carboy is the same size, you
could rack and top up - that would deal with the air exposure.
Probably best - do what the instructions say, you might as well follow
them if yuo're not bulk aging.
Pp
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