I just checked the pa of my must before moving it from the primary into the secondary, but the pa is a 1.00 from a 1.09 - is there enough sugar in this to ferment out?
Elderberry Wine
Sep 12, 2004
2 Replies
Corey, a couple of comments. You are using the term "pa" (Potential Alcohol, or PA) but using numbers for Specific Gravity (s.g.). When citing s.g., you need to cite three digits past the decimal point (i.e. 1.000, 1.090). Having said that, if both you numbers were followed by a zero (0), the wine is almost finished fermenting. Transfer it to secondary and let it finish under airlock. For a few pointers on transferring it, racking and finishing it, go to
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and click on the links to the various steps in winemaking.
Good luck and may God bless you and your yeast....
Jack Keller, The Winemaking Home Page
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You know...I didnt even realize I said that. LOL Thanks for the pointers, Jack!
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