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So I just racked off the primary to the secondary my second batch if wine. It is a strawberry wine. When the wife smelled is she said grapefruit smell. I tasted it and it was harsh and had a little grapefruit/IPA note. The strawberry was there but buried under the GG/IPA. Should I be nervous...

OK - Racked it today at .995. Looks like I will have to add almost a half a bottle of pinot noir to top off my gallon jar. Live and learn...Starting a strawberry tomorrow...will start with 1.25 gallons this time and a 1.085 SG

2 gallon bucket with air lock

So three days later the SG is 1.012...still actively fermenting... just being patient. Move to the secondary at anything lower than 1.000?

I checked the SG today. 1.060... still looks to be actively fermenting.. Guess I will let is go for an other week.

Thanks again.. that sounds like a good plan.

Thanks @Johnd and @Rembee I will check the SG tonight. I am disappointed to hear my ABV could get that high... wasn't really the plan. just followed the recipe WRT to added sugar. I used Lalvin EC-1118 yeast that I started in water prior to pitching,

I started my first 1 gallon size batch of wine last Sunday (07 Feb) and pitched the yeast on Monday. It is a cherry wine and has been fermenting at 62 degrees since. I am still getting pretty regular bubbles out of the air lock. The SG when pitched was 1.111. Should I just leave it alone until...