> > My wine competed MLF so I racked and added sulfite and put out to cold
> > stabilize. I was surprised by the differences in specific gravity. The
> > batches all fermented without problem except the merlot that had a hint
of
> > H2S that went away with racking. AFter cold stabilization I will add
more
> > oak chips to tast and bulk age for another 6 months.
> >
> > At this time the SG readings after MLF a
> >
> > Pinot Noir: 0.993
> > Merlot: 0.993
> > Baco Noir: 0.997
> > cab sauv: 0.994
> What was your starting gravity? It affects how low you can go by the
amount
> of alcohol after fermentation
> Also did you temperature correct your gravity reading to the calibration
> temperature on the hydrometer?

The temperature held steady at 68F during MLF. This is pretty close to the
standard SG scale.
The starting SG were 22Brix (SG 1.092) and sugar was added to raise Brix to
23.