I am having problems with my 5 gallon blackberry wine batch. I took a reading with the hydrometer and the SG read 1.104 at the beginning of primary fermentation. I put a towel over the bucket and let it sit for 6 days in primary fermentation. I then moved it from primary to secondary and took a reading on the hydrometer and got a SG reading of.990. Since all of the sugar is out for the batch after only 6 days in the primary fermentation, it wont be able to ferment in secondary from what I understand. I read a few things about primary vs. secondary fermentation, but was confused about what action I should take next?
For those who are more adept than I am at wine making, here are the instructions I used for making the Blackberry wine
The part where I ran into trouble was after step 5. Step 6 says I should let it sit for another 4-6 weeks until I get an SG reading between .990 and .980, but I'm already reading an SG of .990.