I have two gallons of white wine in the primary. Its been there 8 days. The SG is 1.050. I was trying to make a semi sweet, mostly dry wine. Is the SG too high?or is this fine and should I rack to the secondary? Any advice would be great. In the meantime I'll try to find the answer myself.
Is that your OG, or the current SG? What yeast did you use? Did you add yeast nutrient/energizer/DAP? Campden tabs? Ambient temp? Without a little more info it's kinda hard to make an accurate guess, much less offer any useful advice. Regards, GF.