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(LG1111) wrote in message >...
> When I read over my initial message, I realize that I wrote something
> inaccurate. My primary fermentation of this syrah proceeded well for about 10
> days, with the SG dropping to about 1.010. I had sulfited to about 50 ppm
> before adding any yeast. While not completely dry, my schedule for the next
> few days was hectic, and I figured that I'd press at that point, and allow the
> primary to go to completion in carboys off of the skins. It was at that point,
> after pressing, that the SG stopped dropping. While I still see consistent
> tiny bubbles, the SG is dropping VERY slowly. After seeing no change for about
> 2-3 weeks, I moved it to a warmer area, stirred vigorously, added nutrient,
> added a little bit (probably too little) of a sweeter actively fermenting must,
> and now, about a week later, I'm still at about 1.002...not a heck of a lot of
> drop over a week with all of these bubbles.
>
> I think I'll run another ML chrom and see whether the bubbles are actually an
> MLF, and at the same time add a brand new batch of a yeast.
>
> With what should be only a small amount of residual sugar, this wine tastes
> extraordinarily sweet and fruity. The fruitiness I like...the sweetness is
> annoying.
>
> Lee

That sounds like what I was describing in my previous post in this
thread - did you rack off the gross lees after pressing? My impression
is this can reduce the yeast population too much, and it never
recovers to its former strength. (As a side note - I used RC212 on a
mix of red/black currant and pressed at 1.020+ after about a week of
fermentation. This was in July/early August, and the wine is still
fermenting! So the yeast strain could also be a factor here.)

As for the drop in sg, that's not bad. I've had a Merlot this year
that was pressed at 1.000, went down to 0.9985 in 3 days, at which
point I racked off gross lees. After that, the ferment slowed down
noticeably - there were bubbles and regular activity in the airlock,
but it's taken about 5-6 weeks now to get down to 0.994.

As for the sweet taste, 1.002 is pretty sweet - about 2.5-3% residual
sugar, and it's more noticeable in the reds than say in Germanic
whites. If your sg keep dropping, just give it time.

Pp