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Red wine too sweet

A while ago I reported on a demijohn being placed near to a radiator and vigorously fermenting so much that the top of the airlock was blown off and wine had spewed out. I removed the demijohn to a cooler place and the fermentation seemed to continue. I left it for about 14 days and the fermentation seemed to have fully stopped. I Checked the SG and it was slightly over 1.000 which I know it too high for a dry red wine. In my ignorance, I continued the stabilising process then the clearing and then the bottling. After a trip to the local home brew shop I realised that I should have "restarted" the fermentation process till the SG has dropped. I only bottled it yesterday. The question is, could / should I empty the wine back into the demijohn and restart it till it drops to the correct SG?

Thanks

Rodders

Reply to
Rodders
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If you added sorbate I'm not sure it will restart. Exposure to temperature over 30-35 C can cause the yeast to die off too early. That could be what happened.

A better check of residual sugar (RS) is the Clinitest tablet by Bayer. You add 10 drops of wine to a test tube and one tablet; then compare to a color chart provided by Bayer. Using the 2 drop slabs of color you divide by 5 to get RS. You want a dry wine to be less than

0.25% RS.
Reply to
Joe Sallustio

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