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

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

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