Isn't a month too long to be in the primary fermenter (7 gallon pail)?


On Sat, 11 Oct 2003 02:20:16 GMT, "J Dixon"
> wrote:

>Will, By racking the wine over you did a couple things. One, you drove off a
>bunch of Carbon Dioxide (co2), and the other thing you did was aerate the
>must thereby giving the yeast oxygen and reinvigorating them to complete the
>fermentation. Your wine is not "dry"- meaning it still contains residual
>sugar that the yeast will ferment. Let it finish out, and top it up to limit
>airspace and dont worry about it for a month.
>John Dixon
>"Will" > wrote in message
.. .
>> 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
>