"Sarge" > wrote in message news:J33Ad.12829
> The temperature held steady at 68F during MLF. This is pretty close to
the
> standard SG scale.
On mine I add .001 (60'F calibration) which proabably already in the error
of your hydrometer unless you have a narrow range model.


> The starting SG were 22Brix (SG 1.092) and sugar was added to raise Brix
to
> 23.
Probably some sugar left behind. Does it taste semi dry?

If you're concerned about to trying to bottle ferment take a half pint
sample in a plastic bottle, warm it to 80F and let it sit for a week and see
if it gets bubbly. It is possible that during extended cold stabilazation
and rackings that the yeast will go dormant and settle out.