Will, By racking the wine over you did a couple things. One, you drove off a
bunch of Carbon Dioxide (co2), and the other thing you did was aerate the
must thereby giving the yeast oxygen and reinvigorating them to complete the
fermentation. Your wine is not "dry"- meaning it still contains residual
sugar that the yeast will ferment. Let it finish out, and top it up to limit
airspace and dont worry about it for a month.
John Dixon
"Will" > wrote in message
...
> I moved my pear wine to the secondary fermenter after 7 days, as the
> recipe called for. Within an hour "wine" was flowing down the side of
> the carboy. What happened? Was it beacuse the must was unfiltered, did
> I transfer the wine too soon? the SG was 1.04. Any thoughts?
> Thanks