First 2 stage wine. What is going on?

[Crazyjack]

I started a Blackberry wine using frozen fruit 2 weeks ago. The must had a P.A. of 12% before adding the yeast. When I racked it into a gallon jug last week it had a P.A. of 0. Now it is sucking the water in the airlock. What is going on?

 

[Putterrr]

I started a Blackberry wine using frozen fruit 2 weeks ago. The must had a P.A. of 12% before adding the yeast. When I racked it into a gallon jug last week it had a P.A. of 0. Now it is sucking the water in the airlock. What is going on?

Your hydrometer can not measure alcohol but only alcohol potential. As the sugar is converted to alcohol your PA level will read lower. If you had a PA of 12% and now have 0%, then the simplified ABV of you wine is 12%. The actual calculation is done by subtracting the finishing SG from the starting and then multiplying by a factor to get your ABV

If you airlock is sucking water, then there is a pressure difference between you carboy and the atmosphere. I would doubt a 1gallon jug could create that much pressure difference to cause much sucking. What was the temp of your wine when you transferred it and what is the temp now. If you had it in a warm area and then moved it to a much cooler room, the liquid would contract as it cooled and this could cause sucking till the liquid temp equalized with its surroundings

 

[Wade E]

Totally agree with above post!!!!!

 

[Crazyjack]

The jug is in the same place that the Primary Fermentor was. There should not be much of a temp. change. I did not check the temp. of the must before racking. I guess what I want to know is. How could the must ferment out that quick? And should I just move it to a cooler place to age for awhile? I have done juice wines in just a carboy, but this has me baffeled.
The gallon jug is in an area that ranges from 68 degrees to 72 degrees.