Could someone explain to me why when I make wine that when they say When ferment reaches S.G. 1.030 (about five days) strain juice from bag and syphon off into secondary. I check it in five days and it reads 1.000.
Then it says when it reaches S.G. of 1.000 (usually in about 3 weeks) fermentation is complete. Syphon juice off again and wait about 2 months. It is still active in the primary.
I made Blackberry Wine (from The Wine Maker's Toy Store Recipe), followed the recipe to the T, except,,,,, I added a couple of bananas. Does this make things go faster when adding banana's? The temperature in house is around 75, and I set it on the Kitchen table, which has a heater vent close by. Would that have anything to do with it?
The Start S.G. was 1.090. That was five days ago, and today it is 1.000????
Then it says when it reaches S.G. of 1.000 (usually in about 3 weeks) fermentation is complete. Syphon juice off again and wait about 2 months. It is still active in the primary.
I made Blackberry Wine (from The Wine Maker's Toy Store Recipe), followed the recipe to the T, except,,,,, I added a couple of bananas. Does this make things go faster when adding banana's? The temperature in house is around 75, and I set it on the Kitchen table, which has a heater vent close by. Would that have anything to do with it?
The Start S.G. was 1.090. That was five days ago, and today it is 1.000????