A few weeks ago I started on my first wine I decided on strawberries since they was in season. I have been reading a good bit on wine making since then and Im starting to worry if there are any effects on my SG being high at transfer to secondary fermenter. I started out with SG of 1.095 and transferred at 1.050. The instruction said to after 7 days or at SG 10.40 and it had been 7 days. Will this cause any problems, I know I have seen many different SG reading to transfer at and they was all very low compared to what my readings was at. Is there a standard SG reading to go by?
Thanks for any input
Thanks for any input