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Old 09-30-2009, 06:46 PM   #1
Feb 2009
Columbus, Ohio
Posts: 136

I am making the following recipe for Apple Wine:

5 Gallon Fresh pressed apple juice
5lbs cane sugar
Lalvin EC-1118
OG 1.085

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

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Old 10-01-2009, 01:50 PM   #2
Jun 2009
New Zealand
Posts: 35
Liked 2 Times on 2 Posts

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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