I moved my pear wine to the secondary fermenter after 7 days, as the recipe called for. Within an hour "wine" was flowing down the side of the carboy. What happened? Was it beacuse the must was unfiltered, did I transfer the wine too soon? the SG was 1.04. Any thoughts? Thanks
Yep, you transferred it too soon. Don't use days as your yardstick; use Brix and the lack of activity (bubbling).
Tom S
Isn't a month too long to be in the primary fermenter (7 gallon pail)?
Yes. I'm sure he omitted to mention that the wine should be moved to carboy after it goes dry, and put under airlock.
Tom S
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