I always rack at least once out of secondary, and usually more to get rid of
the sediment in the bottom of the carboy. I would NEVER rack off a thick
layer of sediment, as there's too much chance of disturbing the layer and
bottling cloudy wine.


"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
>
>
> --
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