Good morning, everyone... I'm making my first whole-fruit wine, about 9 gallons of pear. It bubbled away for about a week and was at about 1.5% PA so I decided to rack it.
Yesterday, I racked from the primaries to the secondaries (two glass carboys, 3 & 6 gallons). However, once everything settled, I had about 3/4 inch of sediment/pulp/etc in the new carboys.
My original plan (following the recipe) was to rerack this in about 2 months and let it sit for another six before bottling.
However, the sediment concerns me. Should I leave the wine to continue fermenting, or rerack it now to purge the junk on the bottom of the bottles?
Any wisdom would be appreciated.
thanks,
ken
Yesterday, I racked from the primaries to the secondaries (two glass carboys, 3 & 6 gallons). However, once everything settled, I had about 3/4 inch of sediment/pulp/etc in the new carboys.
My original plan (following the recipe) was to rerack this in about 2 months and let it sit for another six before bottling.
However, the sediment concerns me. Should I leave the wine to continue fermenting, or rerack it now to purge the junk on the bottom of the bottles?
Any wisdom would be appreciated.
thanks,
ken