(no subject)
Sunday I racked the wine from the primary fermenter into the secondary fermenter. It took 8 days after starting the wine for it to reach the correct specific gravity(<1.010).
Color is kind of murky now, but that'll resolve later when I add some stuff to it. It kinda smells like bread, but the smell isn't exactly pleasant at this point. It stays like this for about 10 days (or until the specific gravity stabilizes) and then it gets some stuff stirred in, and gets topped off. It currently has a little more foam at the top, but not much.