I've just transferred 13 3/4 gallons of my homemade cherry and cherry/strawberry fruit wine into carboys.
I've noticed an immediate settling of lots of sediment....1/2" to 1and1/2"
is this normal....should i transfer again immediately or let it sit for a while?
must has been in primary...
I added a packet of yeast to a one gallon batch of cherry wine made and weighed to recipe. initial fermentation began after about 12 hours.....checked s.g. but may have had too much solid..said 1.09....yesterday i noticed the airlock had almost stopped...slowed dramaticly ..this morning checked...
