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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After testing the Chardonnay wine today, we are ready to bottle. Since there was quite a bit of latent sediment as a result of the isinglass additive, I decided to rack the wine one last time. Just as I thought I was ready to bottle the wine, I noticed a few flakes of sediment in |
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