Fruit wine - when to secondary ferment?

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jollos

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It has been a week since pitching yeast into a fruit (feijoa) wine (7 litres) The recipe said to rack off for secondary ferment after 6 days, but was just checking the timing of that. It is still bubbling through the airlock every 20-25 secs. Should i wait? And, if i do wait, how long is too long for primary ferment? I am not sure if i will habe much availabilty over weekend to rack.

Cheers again!
 
I tend to rack off the fruit after 7-10 days. I find that any longer and the fruit that floats on top starts to go nasty which taints the wine. I suppose you could do what the red wine guys do and keep plunging the cap but that's a lot of work and I'm lazy.

7-10 days seems to extract pretty much all the flavour from the fruit anyway. My raspberry wine tastes plenty of raspberry. You fejoa wine should (unfortunatly) taste plenty of fejoa.
 

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