How do you tell at what point is the initial fermentation completed and it's time for you to rack the wine into the carboy?
- posted
13 years ago
When is it finished?
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- posted
13 years ago
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- posted
13 years ago
It is finished fermenting when the sg is below 1.000, perhaps .995 or .992, for 2-3 consecutive days.
"When should it be moved from primary to carboy" is a different question. Some people like to ferment to dry in the primary, others prefer to move to carboy at 1.020 or 1.010, or 1.000. Personally I prefer to move from primary to carboy when the wine is below 1.005, but sometimes that means .992 since I don't check every day.
Steve
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13 years ago
Because of the alcohol, the density will drop below zero into negative numbers.
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13 years ago
It will do no such thing. It will drop below *one* into decimal fractions, such as 0.992. A negative density is impossible.