Primary progress ...

[timber]

Blackberry Wine - (first) 1+ gal. batch
Premere Cuvee yeast

Checked primary at 21 hrs after pitching yeast.
Temp = 80°F (constant) ...
(a bit high but I'm inclined to leave it alone since it's doing so well, thoughts?)
SG = 1.075 (Began at 1.094)
Stirred gently but deeply (a LOT of CO2 released)

Am I OK to just let 'er ride or should I be greatly concerned with high temp?

Thanks,

 

[Julie]

You are find, let it do it's thing

 

[Flem]

Sounds like you're on the right track.

 

[timber]

Thanks Julie, advice greatly appreciated!
Especially at this crucial stage of my wine making career ...

Good to hear Flem ...

... "it's ALIVE" (sinister laugh and hand wringing) ...

 

[Arne]

Remember patience, but it is so hard to wait. lol, Arne.

 

[timber]

Hi Arne,

I will have patience throughout a good part of the process until it comes time for bottling ... that may be more difficult ... lol

 

[timber]

SG in the primary is down to 1.010 after spinning the bubbles off (with temp correction @ ~ 80°F that would be 1.0125)

Still releasing quite a bit of CO2
First X-mas blackberry wine is on it's way to being racked into 1 gal. growlers w/ airlocks in the morning. If I only have a bit over 1 gal then I'll put the remainder in a liter bottle and keep fermenting. Should be good for topping off.