Fermenting question - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Fermenting question

Reply
 
Thread Tools
Old 09-22-2011, 06:15 PM   #1
oregondux
Recipes 
 
Sep 2011
Posts: 7



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.

 
Reply With Quote
Old 09-22-2011, 06:39 PM   #2
Noe
Recipes 
 
Sep 2011
, Kentucky
Posts: 115
Liked 6 Times on 4 Posts


Did your OG match what the recipes OG was?


 
Reply With Quote
Old 09-22-2011, 06:51 PM   #3
oregondux
Recipes 
 
Sep 2011
Posts: 7


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.

 
Reply With Quote
Old 09-22-2011, 07:33 PM   #4
Noe
Recipes 
 
Sep 2011
, Kentucky
Posts: 115
Liked 6 Times on 4 Posts


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?

 
Reply With Quote
Old 09-22-2011, 08:10 PM   #5
Turnerdude1
Recipes 
 
Nov 2008
Posts: 211
Liked 4 Times on 4 Posts


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....

 
Reply With Quote
Old 09-22-2011, 08:30 PM   #6
oregondux
Recipes 
 
Sep 2011
Posts: 7


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

 
Reply With Quote
Old 09-22-2011, 08:46 PM   #7
Noe
Recipes 
 
Sep 2011
, Kentucky
Posts: 115
Liked 6 Times on 4 Posts


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.

 
Reply With Quote
Reply
Thread Tools



Forum Jump