I just checked the pa of my must before moving it from the primary
into the secondary, but the pa is a 1.00 from a 1.09 - is there enough
sugar in this to ferment out?

Corey, a couple of comments. You are using the term "pa" (Potential
Alcohol, or PA) but using numbers for Specific Gravity (s.g.). When
citing s.g., you need to cite three digits past the decimal point
(i.e. 1.000, 1.090). Having said that, if both you numbers were
followed by a zero (0), the wine is almost finished fermenting.
Transfer it to secondary and let it finish under airlock. For a few
pointers on transferring it, racking and finishing it, go to
http://winemaking.jackkeller.net/basics.asp and click on the links to
the various steps in winemaking.

Good luck and may God bless you and your yeast....

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Corey, a couple of comments. You are using the term "pa" (Potential
Alcohol, or PA) but using numbers for Specific Gravity (s.g.). When
citing s.g., you need to cite three digits past the decimal point
(i.e. 1.000, 1.090). Having said that, if both you numbers were
followed by a zero (0), the wine is almost finished fermenting.
Transfer it to secondary and let it finish under airlock. For a few
pointers on transferring it, racking and finishing it, go to
http://winemaking.jackkeller.net/basics.asp and click on the links to
the various steps in winemaking.

Good luck and may God bless you and your yeast....

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

You know...I didnt even realize I said that. LOL Thanks for the pointers, Jack!

You know...I didnt even realize I said that. LOL Thanks for the pointers, Jack!