On the afternoon of 7-24 I started 5 gallons of blackberry wine. I followed the recipe to the t. Added all ingredients and waited the 24 hours to add yeat. Added yeast on the morning of 7-26. starting S.G. was 1.10 bout 13% alchol.
The recipe said to wait 5 days then check S.P. when at 1.030 move to secondary and add air lock. I checked it on friday and the S.G. was allready 1.00. This seems way to fast. The must was on my kitchen counter at about 72 degrees. So I went ahead and moved to air lock, and it has air bubbles rising to the top. Its looks a lot like v8 juice just a little darker. Question I have is how, or why did it ferment so fast in my primary bucket. Will this hurt the wine? I know if it gets to hot it will affect the tast but as said this was kept at 72 degrees so Im a little confused. Any kelp would be great, as I am new to this. Thanks
The recipe said to wait 5 days then check S.P. when at 1.030 move to secondary and add air lock. I checked it on friday and the S.G. was allready 1.00. This seems way to fast. The must was on my kitchen counter at about 72 degrees. So I went ahead and moved to air lock, and it has air bubbles rising to the top. Its looks a lot like v8 juice just a little darker. Question I have is how, or why did it ferment so fast in my primary bucket. Will this hurt the wine? I know if it gets to hot it will affect the tast but as said this was kept at 72 degrees so Im a little confused. Any kelp would be great, as I am new to this. Thanks