Proper SG before moving Strawberry Wine to secondary

[nickweg]

I have a batch of Strawberry going right now in the primary fermenter. The initial SG was 1.091 and after 2.5 days it is now 1.030. I'm getting conflicting information as to when I should move the wine to the secondary. How low should I allow the SG to go before moving? The fermentation seems to be going pretty strong still and hasn't slowed down all that much.

One other question while I'm at it: how much pulp/sediment/seeds should I allow to be transferred to the secondary?

Thanks in advance for the help!

 

[wineforfun]

You will read to rack it to secondary anywhere from dry'ish(below 1.000) to 1.030, depending on what recipe you are using or who you talk to. I normally move mine over around 1.000 - 1.010. If you have only been fermenting for 3 days, I would give it another 2-3 days and then look at doing it.
As far as bringing sediment over, I try to leave as much as possible in the primary as the more you bring over the more rackings and topping up it is going to take.

 

[nickweg]

Thanks for the info D.J.!

Is there a reason to rack to the secondary with a lower or higher SG in the 1.000 -1.010 range? Just learning here so pardon all my questions

Would it be bad to run the wine through a filter or cheesecloth as I transfer to the secondary to get all the pulp/seeds out? Is there such thing as taking to much pulp out as you transfer?

Thanks again!

 

[4score]

I think I just said this on another thread, but I recommend keeping it in the primary (bucket) through at least to 1.0. I tried transferring earlier to a carboy w/ airlock and it just shut down. I believe that happened because I limited the exposure to oxygen at a stage where the wine (yeast) still needs it. Later, you'll want to limit the O2.

 

[wineforfun]

nick,
I think the thinking is to minimize exposure to oxygen so rack it at the 1.010-1.030 area and let it finish in the secondary. Though oxygen is needed in the fermentation stage.
As 4score mentioned though, sometimes you can slow fermentation down to a crawl if racking it too soon.
You will find what works best for you the more you make wine.

Taking out pulp, sediment, etc. is a whole other issue. No, in general, there would be nothing wrong with doing this. I don't filter as you have mentioned, but do try and leave as much sediment as possible in the vessel I am racking from.
Now some will tell you that some wines benefit by sitting on the pulp, sediment, etc. longer. Again, trial and error with different wines will show you how you want to do things.

 

[DoctorCAD]

I shoot for 1.010. Some will tell you 1.020, some will tell you 1.000, some will tell you not to rack.

There is no wrong answer until the wine gets riuned and you have to start over, but it really takes a monumental screw up to ruin wine at that stage.

I also rack everything I can on the first racking, later rackings get only clear liquid.

 

[cpfan]

I prefer to wait till 1.005 or less. I have had wines in the 1.010 range that looked "quiet" in the pail, bubble up through the air-lock after racking.

Steve

 

[nickweg]

Here's an update:

SG tonight was 1.009 so I decided to rack to the secondary. I ended up with 4.5 gallons out 5 gallons of must. The fermentation seems to be going stronger than expected and I can't top off the 3 gallon carboy or it will bubble through the airlock. I moved everything to my basement where it is cooler to see if can calm things down. I'm going to attach a couple of pics so you all can see what I have in the secondary and get suggestions if you have any.


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[DoctorCAD]

Much too full for a first racking. There will still be some CO2, so surface area isn't that much of a concern just yet. After a few days, the more robust yeast activity will die down and then you can top off.

 

[nickweg]

Am I ok as long as it doesn't bubble out of the airlock? I checked on things this morning and I haven't got any bubbling into the airlocks.


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[sour_grapes]

Yeah, if it does not spill into the airlock, you are fine.