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!
Back in '82, I used to be able to throw a pigskin a quarter mile. ---Uncle Rico