Black RaspBerry wine....first fermentation time period?

[Ron K]

I see references to 5 and 7 day primary fermentation time for domesticated Black RaspBerry cultivar (not wild). With my crushed berries in a strained sack inside why would one use 5 vs 7 days? If will be transferred to 5 gal carboys either tomorrow (5 days) of on Wed 7 days.
TY for any feedback.
Ron

 

[ong]

I’ve always done 5 days before straining the must off the lees. I think that’s plenty of time to extract everything from the crushed fruit.

 

[Yooper]

When I remove the fruit, I'm moving the wine to a carboy and topping up so I want it to be nearly done, but not quite. Ideally, I'd move it at 1.010-1.020 so that fermentation is finishing up, but there would still be enough c02 being produced to have a protective effect on the wine. That generally happens in 5-7 days, but I've had it happen sooner. Sometimes I've gone to take care of the wine on day 5 or 6, and it's already .990, and fermented out. So you have leeway there, but generally 5-7 days is a good guess as to when primary will be nearly finished.

 

[Ron K]

Checked SG....1.02 from start of 1.074. I think I'll transfer tomorrow.
Thanks.