Skylarg14
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- Joined
- Jul 26, 2019
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So my well-intentioned fiancé surprised me with a vacation, not realizing I had just started a 6 gallon batch of Blackberry Wine. I’m following Jack Keller’s recipe for medium bodied sweet wine. I started the batch on 7/24 and we leave on 7/29 so I know I could luck out and the SG be low enough to move to secondary. However, if I’m not I’m not sure what would be best to do. I feel like I have 3 options. 1) weigh the bag with all the blackberries down to the bottom and let it sit until we come back on 8/3. 2) take the pulp bag out before we leave and cover primary fermenter with breathable cloth or 3) put the lid on after taking pulp bag out and attach airlock. Am I missing any options or does anybody have advice? Thanks in advance!