Hello all, Newbie here! I'm working on my very first batch and I just need someone to decipher what's happening. 5 gallon batch of strawberry wine. Per the recipe: First rack @ around 5-7 days. SG should be around 1.030-1.040 at that time. So here's my confusion... It took my batch solid 48 hours after pitching yeast to begin foaming. I waited to rack until 5days AFTER it began foaming (today) and when I checked, SG was 0.098. Everything I'm reading says that shouldn't happen until the end of fermentation. Is this a good or bad thing? I have no clue. I went ahead and racked it. My other issue: After racking, I see that there is a significant amount of headspace in the secondary. Like... a solid 8+ inches. I suppose that I just didn't siphon enough off. *sigh* I will also note that almost all of the fruity layer at the top of the primary had completely dissapeared within a matter of hours... I had a thick layer at the surface the whole time, with this morning being no exception. This evening as I went to rack, 90% of it had vanished! This has added to my confusion because everything I'm reading is telling me that I should have had to strain off the excess fruit prior to racking. But... there was no excess fruit! As far as the extra headspace, I'm wondering if leaving that much room in the secondary will be an issue, or should I transfer it to a smaller carboy and just take the loss? As far as all of the other deviation, I have no idea. Did I ruin my batch??