WINE WAS NOT IN PRIMARY FOR 5 WKS. TRANSFERRED TO CARBOY 4 WKS. AGO. DECIDED TO RACK OFF SEDIMENT AT BOTTOM SINCE FERMENTATION STOPPED ABOUT 1 1/2 WKS. AGO.STARTING S.G. OF 1.092. I USED BOTH FRESH PEARS AND A FEW CANS OF PEARS HALVES IN HEAVY SYRUP TO INCREASE FLAVOR. ALSO ADDED A FEW BANANAS...
I'VE HAD MY STRAWBERRY -KIWI WINE IN MY SECONDARY FERMENTOR FOR ALMOST 3 WEEKS NOW. I'M A BIT CONCERNED ABOUT THE SEDIMENT BUILD UP ON BOTTOM (ABOUT 2 INCHES EYEBALLNG IT) COULD THIS SPOIL THE TASTE OF THE WINE? WOULD IT HURT TO DO A RACKING EVEN THOUGH THE FERMENTATION ISN'T COMPLETE YET ?
I HAD JUST TRANSFERRED TO THE CARBOY YESTERDAY EVENING. MY ORGINAL SG WAS 1.060. I ADDED SUGAR TO BRING IT UP TO 1.090 AS PER THE DIRECTIONS I HAD FOR MAKING THIS WINE.AM I DOING SOMETHING WRONG HERE?