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