Originally Posted by Mark_
I really hate trying to come up with good subjects, apologies for the vague message and thanks for looking!
The short of it:
I started a batch of grape wine, started SG off at 1.100 with Montrachet yeast and after 3-4 days now I checked my SG and it is around 1.000. I expected at least 5-7 days. The temperature has been a constant 70 degrees F and it has been fermenting like crazy. I decided to siphon to secondary and 40 gallons of grapes has overflown my 3 gallon carboy. I need to go buy more bottles as I probably have another gallon I can siphon off. That seems like an excessive amount of fluid. I only added 3/4 of a gallon of water to this. It is all grape.
I tasted it and it DEFINITELY is dry and high in alcohol.
It just seems odd that A.) It produced so much juice thus far and B.) Primary fermentation took only 3-4 days.
Anything I need to be concerned about or just keep going?
Yes, 40 lbs of grapes sounds right for 3 gallons, but it depends on the grape, the press, the water content...
A 70 degree temp sounds good (depending on the grape) and very possible for the quick ferment.
Grab a gallon jug or two and hope you get some good clean up by the yeast over the next few days.
What was the extra water for?
What's the grape?