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).

hawk


--
Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon campaign
111 Hiller (814) 375-4846 \ / against HTML mail
These opinions will not be those of X and postings.
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(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).
>
> hawk

..992 sounds right for a dry wine. 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.

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.

Pp

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
--
Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon campaign
111 Hiller (814) 375-4846 \ / against HTML mail
These opinions will not be those of X and postings.
Penn State until it pays my retainer. / \

> 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

You could rack it off the lees into the 7 gal and then
rack it back into the first carboy where you could bulk
age it for another month or two. It'd probably drop more
fine sediment there and not in the bottle.

Don

I always rack at least once out of secondary, and usually more to get rid of
the sediment in the bottom of the carboy. I would NEVER rack off a thick
layer of sediment, as there's too much chance of disturbing the layer and
bottling cloudy wine.


"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).
>
> hawk
>
>
> --
> Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon
campaign
> 111 Hiller (814) 375-4846 \ / against HTML mail
> These opinions will not be those of X and postings.
> Penn State until it pays my retainer. / \

Ooops, typo in that. I wouldn't BOTTLE off thick sediment.


"Matthew Givens" > wrote in message
hlink.net...
> I always rack at least once out of secondary, and usually more to get rid
of
> the sediment in the bottom of the carboy. I would NEVER rack off a thick
> layer of sediment, as there's too much chance of disturbing the layer and
> bottling cloudy wine.
>
>
> "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).
> >
> > hawk
> >
> >
> > --
> > Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon
> campaign
> > 111 Hiller (814) 375-4846 \ / against HTML mail
> > These opinions will not be those of X and postings.
> > Penn State until it pays my retainer. / \
>
>