On Sep 29, 7:40*am, wrote:
> On Sept 19, we crushed 10 boxes of Cabernet/Merlot blend (60:40).
> After crushing, SG was 1.1. *Fermentation began after about a day and
> after approximately 6-7 days of vigorous fermentation in the primary
> open fermenter, we transferred to glass carboys on Sept 26. *SG was
> just about 1.0 when we transferred to the carboys topped with an
> airlock. *Maybe I'm just getting old, but my recollection from years
> past was that once in the carboys, it would still be pretty active.
> This year, it's very quiet, with only the occasional bubbling of the
> airlock. *Am I just remembering things differently or do I have a
> problem? Any help would be appreciated.

Yes, it should still be going at 1.000, you should still have 2-3 %
sugar left at that point. I had a problem like this once when we
pressed around 1.000 and then I racked it after 3 days from the gross
lees. After that the ferment really slowed down. The wine eventually
got to 0.995 but not lower. So you could have a problem.

The other possibility is your sg is actually lower - did you let the
sample settle before measuring? There is a lot of sediment in the free
run - if you measure that without settling, it will give you a false
reading. I'd suggest to remeasure and taste the wine if it's
noticeably sweet.

Pp