sg 1.000

[joe roberts]

defrosted the freezer 3 weeks ago and i had some damsons greengages and elder berries. about 14lb in all. so i made up a 5 gallon must. its been fermenting for 3 weeks now and the sg is 1.000 Should i let it ferment out and rack it.
or leave it for another week till it's completely stopped.
what you reckon. it smells nice tastes nice and its near perfectly clear. ?

 

[alphacento]

I'd suggest to pop in a campden tablets, let it rest for 24 hours and then reck it!

 

[shearclass]

Surely that's up to you, do you want it medium, or dry?

I am a newbiw to this, but even in my medium wines, I allow to ferment to dryness, stabalise, and back sweeten.

 

[joe roberts]

i like it dry with a touch of sprite. :thumb:

 

[shearclass]

Sprtizer?

Perhaps just leave to ferment out then?

I am not an expert like, so don't listen to me necessarily, there may be a good reason to rack!

 

[Moley]

there may be a good reason to rack!

In my opinion there are better reasons not to, the yeasties can't finish their clearing up operations if you kill them.

Let it ferment out, then stabilise if you want to sweeten it.

You also lose less volume on racking if you give it more time for the sediment to compact.

 

[shocker]

Moley.....when you say "stabilise" what do you have in mind ? Potassium sorbate ? Or something else ?

 

[Moley]

Yes, campden tablet when racking plus sorbate if you're going to want to sweeten it.

If you're leaving it dry, just add the CT.

 

[shocker]

Aaaah !! Tis clear to I now ! Thankee ,Mole ! :thumb:

 

[RobWalker]

There's only one thing that's worth adding to a wine before it's finished fermenting, and that's more time. :)

 

[joe roberts]

i'll leave it ferment out then. then just ad ct. thanks moley.