I just transferred my Cherry Wheat to the secondary fermentor (5 gallon carboy) and I'm not sure how long I should keep it in there. I took a hydrometer reading while transferring to my secondary and it was about 1.010, which is the FG from the recipe: http://www.brew-winemaking.com/ProductPDF/3474.pdf It was in the primary for one week. The recipe says 2 weeks to ferment should be fine, then bottle condition for 2-4 weeks. Does this 2 weeks of fermentation include the 1 week primary, or is it 2 weeks in the secondary?
Thanks!
Thanks!