I am making my first wine. I am using elderberries I picked from my land last fall. I have followed instructions I found online and also in a book. I can't remember exactly, but I used about 20 lbs of berries, 18lbs of sugar, total of 6 gallons of liguid, among other ingredients. The first week I fermented it in a large plastic tub. It was fermenting well. Then after one week, I racked it to a 6 gallon plastic container and put an airlock on it. Week 2 is almost over, but the fermentation process has slowed greatly. Is this normal? I need to rack it to the carboy and let it sit 4 or so months. I'm worried about the fermentation of it. Is there a foreseeable problem?
Thanks
Bob
Thanks
Bob