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Specific Gravity For Racking


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#1 JimGPa

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Posted 16 February 2009 - 08:10 AM

I am making my first batch from a kit. It is a WE Vintner's Reserve Riesling. It is now down to a SG of 1.012 and is in the primary fermenter. The instructions say to rack it into the secondary when the SG is at 1.010 or lower. My question is...how critical is this number? Can I rack it today at 1.012 into my carboy? I'm concerned it will be below 1.000 if I wait until tomorrow.

#2 DownHill

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Posted 16 February 2009 - 08:17 AM

You will be safe to rack it now, equally safe to wait until tomorrow.
It is more important that the active fermentation period is over to prevent overloading your carboy airlock, and some fermentation is still taking place to purge the airspace in your carboy with CO2. I have racked below 0.995 on many occasions when fermentation is faster than expected.

Dick
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#3 JimGPa

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Posted 16 February 2009 - 08:22 AM

QUOTE (DownHill @ Feb 16 2009, 09:49 AM) <{POST_SNAPBACK}>
You will be safe to rack it now, equally safe to wait until tomorrow.
It is more important that the active fermentation period is over to prevent overloading your carboy airlock, and some fermentation is still taking place to purge the airspace in your carboy with CO2. I have racked below 0.995 on many occasions when fermentation is faster than expected.

Dick



DownHill,Thank you. I am fermenting in a cold temperature (59F) and the batch is in its 11th day in the primary. Since the fermentation is slow (as expected due to temp) I think I want to do it today to be sure there is enough CO2 still generated in the carboy. I was worried if I wasn't under the 1.010 that it may not finish and clear nicely later.JimGPa

#4 cpfan

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Posted 16 February 2009 - 08:44 AM

JimGPa:

Is there a particular reason for the cool ferment?

Are you aware that Winexpert does NOT recommend cool ferments for their kits?

Steve
the procrastinating wine maker in the Niagara Region of Ontario Canada
"why do today what you can put off till next week"

#5 InTheBarrel

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Posted 16 February 2009 - 08:53 AM

You will know if you are too early if the siphon stops because of bubbles traveling up your racking cane/hose. If it is creating to many bubbles, it will fill the racking device with gas and displace the wine, thus loss of siphon.




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