hellllloooo group! here's my latest, long winded conundrum ( I like that word!)
I started this peach wine last october using a previously successful modified keller recepie; fresh & frozen fruit & my old pal Domino. SG 1.13 @
60* (conveniently.) used red star champagne; the basement temp dropped into the 50's during primary (new england weather!) ferm stalled, fed it, anticipated high TA so I pitched EC 1118, which stalled, then hoisted the primary into the kitchen, much to my wife's dismay. ave temp rose to 65-70, massaged yeast, no significant restart; recorded an SG creep to 1.05in late november. reverse cultured Turboyeast & pitched; alleged final SG 1.0+a hair . racked to carboys, returned to basement. 2nd racking in january, SG 1.0 even yielded (2) 6.5 carboys + 1.5 gallons in carlo rossi carboys. hot mix sparkolloid in february of the 2 carboys. cleared great, racked again ,yeilded 2@ 5gals + 1.5 gals in a carlo plus a growler. still had 1.5 gals uncleared. all in basement, ambient temp lo to mid 40's. temp imcrease recently warmed basement to upper 40's lo 50's and then the un-fined gal jug developed a ring of effervesence, but only that jug which measured an un adjusted SG of .9975. the fined carboys tested similarly. so the question is : since the SG adjusts out to .9925, if i bottled soon, which i had planned to do, am i risking peach grenades if i don't stablize? all responses greatly appreciated. regards, bob