"pp" > wrote in message
oups.com...
>
> Ceri Jones wrote:
>> "John Fouts" > wrote in message
>>
>> Same problem here, fermentation started fast (and started at SG 1.090)
>> and I
>> transfered to secondary about a week ago (approx SG = 1.027ish) now it's
>> only bubbling every 64 seconds, I'm going to check the SG later but was
>> hoping to find out what the Maximum SG is at the finishing stage, i.e.
>> will
>> it be ok if it's at 1.000 or less or does it have to hit 0.990 to be ok?
>> I
>> may have to get some more yeast in there depending on SG but the recipe
>> (from Jack Keller) says it should take around 6 months to bottling.
>
> Not sure if that's the same situation - slowing down after a week since
> moving to secondary is pretty normal, it should be done or close to it
> at this point. Dry wines normally get to 0.990-0.993 depending what
> you're fermenting, above that you'll have some sugar left in the wine.
> That's not necessarily bad if it works for the wine style, but you'd
> have to stabilize the wine by adding sorbate in that case. Just measure
> the SG to see where you are, without data it's just speculation really.
>
> Pp

Hi, sorry it took so long to get back to you, it's been hectic here.

I measured it just now (before dropping my hydrometer and getting glass and
lots of little balls all over the kitchen!) it was 1.010, so a way to go
yet.

My recipe is from Jack Keller's site
http://winemaking.jackkeller.net/recipe2.asp
Blackberry wine (4)
So itis meant to be sweet but it's also meant to take about 5 1/2 months to
complete (before bottling), and it doesn't look like it's going to take that
long.

When it reaches the stage of being approx right by way of SG should I leave
it as long as the recipe suggests or go by the SG?

Thanks again
Ceri )