redneckwineo
Junior
- Joined
- Aug 8, 2010
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Help! What do I do next? I'm a newbe winemaker and love it. I'm in the process of my first 6-gallon batch of blueberry wine. I used 15lbs of blueberries, 13lbs of sugar, 1lb of raisins, 1/2 tsp of Petic Enzyme, 1 tbsp Acid Blend, 1/2 tsp energizer, 1-1/2 tbsp of nutrient, 6 crushed campten tabletsand 1 pkg of pastuer red yeast for my recipie. My OG was 1.112. Seven days later my SG is 1.068 and has dropped a couple of points each day. I removed the pulp bag today and the must is still active with a SG of 1.068. Do I rack to my secondary at this point or let it go until the SG reaches 1.040 or lower? I was hoping for a dry blueberry wine but am lost. Thanks in advance for any help and suggestions...