arcticsid
Arctic Contributor
- Joined
- Oct 26, 2008
- Messages
- 4,203
- Reaction score
- 65
This question has been asked by me and a bunch of other new wine makers, and it has been answered by an equal number of you all., with many different opininons. Someone recently said, 1.020, someone said, 1.110, someone said the "instructions" said wait till it falls below, 1.00
Is there a general concesus as to the "why" ?
If it is going to continue to ferment in the secondary, than why are there so many varied opinions on when to move it under an airlock. Does it have to do with what is being brewed? Or is all of it a matter of opinion? I just transfered 10 gallons of hillbilly wine at 1.010. I have all the confidence in the world it will be fine.
So in conclusion...why so many different opinions on the reading.
Waiting to be educated.
Troy
Is there a general concesus as to the "why" ?
If it is going to continue to ferment in the secondary, than why are there so many varied opinions on when to move it under an airlock. Does it have to do with what is being brewed? Or is all of it a matter of opinion? I just transfered 10 gallons of hillbilly wine at 1.010. I have all the confidence in the world it will be fine.
So in conclusion...why so many different opinions on the reading.
Waiting to be educated.
Troy
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