Ceri Jones wrote:
> "John Fouts" > wrote in message
>
> 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.

Not sure if that's the same situation - slowing down after a week since
moving to secondary is pretty normal, it should be done or close to it
at this point. Dry wines normally get to 0.990-0.993 depending what
you're fermenting, above that you'll have some sugar left in the wine.
That's not necessarily bad if it works for the wine style, but you'd
have to stabilize the wine by adding sorbate in that case. Just measure
the SG to see where you are, without data it's just speculation really.

Pp