I've loosely followed this Jack Keller recipe:
It calls for a primary fermentation of two weeks, but after 5 days of vigorous fermentation my SG is down to .990 and it's about to go still. I'm inclined to transfer to secondary. Should I not?
Back information:
I've got about 10 years experience making grape and fruit wines.
I deviated from the recipe in two ways:
- I started with about 2/3 of the sugar and an SG of 1.064 then blended in the rest of the sugar after the fermentation was robust.
- I used niagra grape juice instead of raisins.
Lastly, I used Red Star Pasteur Champagne yeast and the primary sits in a temp controlled water bath at 70F.
Tim