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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Fermenting question
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Old 09-22-2011, 07:15 PM   #1
oregondux
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Default Fermenting question

Hello, I started a 6 gallon blackberry wine recipe and it has been been in the primary bucket for 9 days. The recipe I'm following says that when it reaches 1.030 I should move it to a carboy with airlock but it also says that should be within 5 days. It is at 1.045 and was wondering if I should move it to the carboy or wait for it to get to 1.030. Thanks for any help. It is still slowly fermenting by the way.

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Old 09-22-2011, 07:39 PM   #2
Noe
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Did your OG match what the recipes OG was?

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Old 09-22-2011, 07:51 PM   #3
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It didn't say anything about an OG reading so I'm not sure? This is my first crack at fruit wine so that will be something I will check in future.

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Old 09-22-2011, 08:33 PM   #4
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I say it should be fine. I would transfer it into a secondary and measure the SG in two weeks and as long as it is dropping you're fine. I actually had the same problem not long ago with one of my wines. What yeast strain did you use and how many packs?

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Old 09-22-2011, 09:10 PM   #5
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Move it it will be fine...I have some blackberry (10 gal)that after 2 mo it finished at 1.004. It will keep fermenting after you transfer it....

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Old 09-22-2011, 09:30 PM   #6
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Thanks for the help guys. I used Vinters Harvest R56 and 1 packet(8g). One last question is when I rack to carboy, what type of temperature or room should I store it? Thanks

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Old 09-22-2011, 09:46 PM   #7
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I don't know how many grams are in yeast pack like a Montrachet or anything but I know if you use something like a Montrachet or Champange you are supposed to pitch two packs for over 5 gallons. But your pack of yeast may be twice the size of those. Just something to consider in the future.
As for temp around 70-75F always seems to be safe for me.

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