The Riesling wine tested today near full dryness at 0.994, so it was time to de-gas it. I racked out about 1 gallon of the wine into a sterile carboy so as to create some room for the expected foaming. I added the metabisulfite and potassium sorbate to the wine and used my cordless drill
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The Riesling must that has been fermenting for around 7 days is ready to be racked into a secondary fermentor. The juice reached a specific gravity of 1.023, slightly higher than when I would normally rack. I decided to rack it now because of the time that it has been sitting on the initial lees. The |
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