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!
Cheers again!