My first effort at making wine began last weekend, 2 gallons of blackberry wine from fresh blackberries.
My starting SG was 1.100, i've been stirring once a day but today (day 5) is the first time I've taken another reading, it was 1.026.
I've kept the bucket in a cupboard all week but it has obviously been a very warm week so I'm guessing things may have moved quicker than usual. The recipe i followed (a Brewbitz video on youtube) suggested wait 7 days but i've also read that with fresh fruit you don't want to leave it sitting for too long as it can start to create strange flavours and once you are below 1.030 then you are ok to start secondary fermentation.
Should i strain and transfer to demijohns now, wait and check SG again tomorrow and then decide or hang on the full 7 days?
My starting SG was 1.100, i've been stirring once a day but today (day 5) is the first time I've taken another reading, it was 1.026.
I've kept the bucket in a cupboard all week but it has obviously been a very warm week so I'm guessing things may have moved quicker than usual. The recipe i followed (a Brewbitz video on youtube) suggested wait 7 days but i've also read that with fresh fruit you don't want to leave it sitting for too long as it can start to create strange flavours and once you are below 1.030 then you are ok to start secondary fermentation.
Should i strain and transfer to demijohns now, wait and check SG again tomorrow and then decide or hang on the full 7 days?
