Thanks JF and Ray for the suggestions
Sarge

"J F" > wrote in message
.. .
>
> "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.
>
>