I dont know about with the Notty you used but with Montrachet it should ferment out pretty dry, around .998 if I am remebering correctly. Hopefully someone will come along with more insight to your yeast specifically, but I dont think you have some more fermenting to do.
Primary: NadaPrimary: Ed Wort's ApfelweinBottled: American WheatBottled: AHS Belgian White AleOnDeck: Something with fruit for the wife....
Originally Posted by ChshreCat
I love having breakfast for dinner. It's one time I can have beer with my breakfast without feeling like a drunk.
"From mans sweat and Gods love, beer came into the world."
Saint Arnold of Metz, The patron Saint of Brewers