In article > ,
pp > wrote:
(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).


>.992 sounds right for a dry wine.

OK. I got .996 in my head for some reason.

>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.

In hindsight, a full half of the fermentation occurred in this vessel.

>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.

I endded up not transfering. I think I'm bottling tomorrow. Odds are
that I won't siphon to another container first--if nothing else, I can
just set aside the last bottle, and pour it into a pitcher for Sunday

thanks

hawk
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