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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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13-08-2008, 03:47 AM
posted to rec.crafts.winemaking
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Blackberry Wine Question
I'm currently making three gallons of fresh picked blackberry wine.
The must stayed in the primary for 10 days and I transferred to the secondary (SG=1.00). I had the berries in a paint strainer bag so there were no huge solids transferred, just juice and lees. I originally transferred to a three gallon carboy but the foam reached the top, so I moved it to a 5 gallon carboy. Right now, I have about an inch of foam with lots of floating lees. This is my 21st batch of wine to make (all were successful) and I've never experienced this amount of foam and floating lees in the secondary. Did I transfer too early, even though SG=1.00? Should I strain all the lees? Or, should I just leave it alone for a few more days? Thanks 
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13-08-2008, 06:56 PM
posted to rec.crafts.winemaking
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Blackberry Wine Question
On Aug 12, 9:47*pm, gwtx2 wrote:
I'm currently making three gallons of fresh picked blackberry wine. The must stayed in the primary for 10 days and I transferred to the secondary (SG=1.00). I had the berries in a paint strainer bag so there were no huge solids transferred, just juice and lees. I originally transferred to a three gallon carboy but the foam reached the top, so I moved it to a 5 gallon carboy. Right now, I have about an inch of foam with lots of floating lees. This is my 21st batch of wine to make (all were successful) and I've never experienced this amount of foam and floating lees in the secondary. Did I transfer too early, even though SG=1.00? Should I strain all the lees? Or, should I just leave it alone for a few more days? Thanks I wouldn't worry about it; this may just be more viscous; if you don't have off smells I would leave it alone and let it finish. A healthy ferment is a good thing. Joe
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24-08-2008, 12:32 AM
posted to rec.crafts.winemaking
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Blackberry Wine Question
Spot on!
-- Trevor A Panther In South Yorkshire, England, United Kingdom. www.tapan.pwp.blueyonder.co.uk "Joe Sallustio" wrote in message ... On Aug 12, 9:47 pm, gwtx2 wrote: I'm currently making three gallons of fresh picked blackberry wine. The must stayed in the primary for 10 days and I transferred to the secondary (SG=1.00). I had the berries in a paint strainer bag so there were no huge solids transferred, just juice and lees. I originally transferred to a three gallon carboy but the foam reached the top, so I moved it to a 5 gallon carboy. Right now, I have about an inch of foam with lots of floating lees. This is my 21st batch of wine to make (all were successful) and I've never experienced this amount of foam and floating lees in the secondary. Did I transfer too early, even though SG=1.00? Should I strain all the lees? Or, should I just leave it alone for a few more days? Thanks I wouldn't worry about it; this may just be more viscous; if you don't have off smells I would leave it alone and let it finish. A healthy ferment is a good thing. Joe
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