- Joined
- Aug 1, 2015
- Messages
- 28
- Reaction score
- 3
My first batch of wine. Peach wine from fruit and beginning SG was 1.100. Full details about the batch in this thread:
http://www.winemakingtalk.com/forum/showthread.php?t=50605
I transferred to secondary with air locks yesterday when SG was at 0.992. I think I should have caught it above 1.000 to transfer but it happened quicker than I expected.
I'm not seeing any bubbles today and only saw a couple yesterday after the transfer. So, should I go ahead and rack it off the lees or let it set for a few more days?
It tastes pretty nice and has a definite kick so I don't want to spoil it with the rotting corpses of dead yeast.
http://www.winemakingtalk.com/forum/showthread.php?t=50605
I transferred to secondary with air locks yesterday when SG was at 0.992. I think I should have caught it above 1.000 to transfer but it happened quicker than I expected.
I'm not seeing any bubbles today and only saw a couple yesterday after the transfer. So, should I go ahead and rack it off the lees or let it set for a few more days?
It tastes pretty nice and has a definite kick so I don't want to spoil it with the rotting corpses of dead yeast.