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JT415

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I just started my very first batch of wine last week. I went for a blackberry wine and used Vinters puree. I followed the directions on the 1 gallon kit I purchased and had an initial SG of 1.090 after just 5 days it is down to almost 1.000 already. I took a small taste and the alcohol was strong, which doesn't bother me, and I assume will mellow out in time. My question is did I do something wrong and that's why the SG got down to 1.000 so fast?
Thanks in advance for any help.
 

Seamonkey84

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No, most healthy ferments finish in 7-10 days depending on temp. The real waiting part is clearing, degassing and aging.
 

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