I am new to winemaking (and brewing in general) and had a few questions about SG.
1. I started a strawberry wine on a Monday, and checked the SG on Saturday and it was just about 1.0, so I racked it. Is this okay? Most things I've read suggest 1.030.
2. For my first test batch (Pineapple) I didn't even test SG at all until ~2 weeks after I racked it, and when I tested it, it had a reading of about .994. Is this bad? Is it going to be ****?? HELP
3. How often do you check SG during primary fermentation and secondary fermentation?
Any help would be appreciated for such a novice
1. I started a strawberry wine on a Monday, and checked the SG on Saturday and it was just about 1.0, so I racked it. Is this okay? Most things I've read suggest 1.030.
2. For my first test batch (Pineapple) I didn't even test SG at all until ~2 weeks after I racked it, and when I tested it, it had a reading of about .994. Is this bad? Is it going to be ****?? HELP
3. How often do you check SG during primary fermentation and secondary fermentation?
Any help would be appreciated for such a novice