Wynott
Regular.
I am making Medlar wine, and supplies were scarce this year (couldn't get to my favourite trees) so only enough must to fill the DJ with none to spare.
Medlar leaves a heavy deposit, up to an inch. On first racking, the level is now down near the shoulder. The S.G. is just about bang on, and I'm fairly certain that the fermentation has stopped.
Is it ok to leave it for further rackings etc at this level, or should I make some intervention? I could add a little water, but don't want to overdo it.
Medlar leaves a heavy deposit, up to an inch. On first racking, the level is now down near the shoulder. The S.G. is just about bang on, and I'm fairly certain that the fermentation has stopped.
Is it ok to leave it for further rackings etc at this level, or should I make some intervention? I could add a little water, but don't want to overdo it.