Ooops, typo in that. I wouldn't BOTTLE off thick sediment.


"Matthew Givens" > wrote in message
hlink.net...
> 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
> >
> >
> > --
> > Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon
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> > Penn State until it pays my retainer. / \
>
>