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