When to Rack to Secondary
I am making the following recipe for Apple Wine:
5 Gallon Fresh pressed apple juice
5lbs cane sugar
I pitched the yeast on September 21st and have had a real vigorous fermentation so far. My question is: When do you normally move to the Secondary? My recipe says to rack at 1.030, but I wanted to better understand the timing of moving to a secondary. Thanks in advance!
I did a mead with the same yeast, racked at 1.010. No worries aye, bit of a longer clear owing to the nature of the yeast and my procedures but result was desirable!
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