John Fouts wrote:
> 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.

1.020 is fine for a transfer, I use to do mine at 1.000-1.010 without
ill effects.

When you transfer, it takes a while for the ferment to pick up, so the
slowing of CO2 release right after the transfer is normal. After a day
or 2 at most, it should return back to the healthy rate. If not, then
you've lost most of the yeast in the sediment left behind. You can try
adding yeast nutrient and failing that, restart the ferment. I'd wait
with that until you're sure the ferment has stuck though.

Pp