I’ve let the muscadine-blueberry wine go as long as I want now, so I racked it to a carboy tonight. It was in a bottling bucket for primary fermentation, so I tried to pull a sample from the spout to test the SG, but there was too much trub. To rack, I had to use a siphon and penetrate the fruit layer.
I added a crushed Campden Tablet to the carboy and started the racking process. The Campden will hopefully start knocking off the yeast that’s still active. I did get a sample and the SG is at 0.991 (0.990 @70.3F)…I would think the yeast would be done!
But there is still some airlock activity. After racking, it looks a little lower in volume than I thought, but there was about 14 pounds of fruit, so it shouldn’t be surprising.
I decided to add another gallon of Culligan water with a crushed Campden Tablet to bump the volume a little. The ABV is 15.75%, prior to the water addition, so I’m not worried about diluting it a little! The color and flavor are nice, so a couple more months of racking and then a few more in the bottles and I think it will be pretty good.