Problem with timing

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VANDOVJV11

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I'm new here but have been making some wine every year for at least 40 years. I should know the answer to this question but I know there are members with a lot more experience then I have.
I started a 10 gal batch of blackberry/blueberry at a starting SG of1.90 3 or 4 days ago. Now I find that I am going to be away for up to two weeks.
I usually put in a carboy at a SG of around 1.30. It is 1.60 now. Would it be best to put it in carboys now leaving extra space or take a chance leaving it in the primary vessel and hope it doesn't drop too low before I get back?
 

joeswine

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Yes good move for you that will allow expansion is the trapped glass and by you Time.
 

Hoxviii

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Rack it over into secondary. The only issue you might see is if you're fermenting on solids; your wine won't be in contact with the fruit pulp as long and will miss out on some of the flavors and body.

But if you go into secondary a little early on a juice fermentation - nothing to worry about.

It's better to go into secondary a day early than a day late.
 
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