"John Fouts" > wrote in message
...
> Hello.
>
> I just racked my Vidal Blanc into the secondary. The SG had dropped from
> its initial 1.085 to 1.020. I know I know, I should have transferred to
> carboy before the SG dropped to 1.020, but work and graduate school got in
> the way this week. The juice was in the primary for six days.
>
> I noticed when I racked into the secondary that CO2 was being released
> extremely slowly. Temperature in my house is approximately 72 degrees
> year round, so I do not think this could be the culprit.
>
> My question is, will this be okay? I hope that this batch of wine is
> going to turn out well. Is the CO2 release so slow because the SG has
> already dropped so much?
>
> If anyone has any advice, I'd be glad to hear it.

Same problem here, fermentation started fast (and started at SG 1.090) and I
transfered to secondary about a week ago (approx SG = 1.027ish) now it's
only bubbling every 64 seconds, I'm going to check the SG later but was
hoping to find out what the Maximum SG is at the finishing stage, i.e. will
it be ok if it's at 1.000 or less or does it have to hit 0.990 to be ok? I
may have to get some more yeast in there depending on SG but the recipe
(from Jack Keller) says it should take around 6 months to bottling.