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Old 07-16-2008, 08:54 PM   #1
Níl_fhios_agam
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Default Have I killed it on racking?

I just moved my first real home brew attempt into its secondary but just before I did I moved it and all the water in the air lock bubbler was pulled back into the brew

Now I am well annoyed.......can anyone put my mind at ease and at least tell me this has happened to them and all turned out well? Or is this certain infection.........

Also, on a small side issue, I moved at a little over 1.010 but it is recommened to move below 1.010, will this make much difference?

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Old 07-16-2008, 08:59 PM   #2
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well i dont know what you made but,
dont worry all homebrew goes bad if you wate long enough
thats why we have to add sulfites to stuff thats going to age along time,
if whatever you made was done fermiting the lack of food and presints of alcohol should protect it for a few months , if its beer age it 2 weeks or so and then drink it, if its wine just add some more sulfites and call it good and back on track

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Old 07-16-2008, 09:02 PM   #3
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Originally Posted by clayton_ross View Post
well i dont know what you made but,
dont worry all homebrew goes bad if you wate long enough
thats why we have to add sulfites to stuff thats going to age along time,
if whatever you made was done fermiting the lack of food and presints of alcohol should protect it for a few months , if its beer age it 2 weeks or so and then drink it, if its wine just add some more sulfites and call it good and back on track
It was a rather pricey Pinot Grigio kit and it was on its 8th day, with still loads of fermentation to do.....I hope!
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Old 07-16-2008, 09:04 PM   #4
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what do you mean by loads ? was it still activly ferminting ?
how did it suck back if it is ferminting


btw thats why alot of us put vodca in are air locks

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Old 07-16-2008, 09:08 PM   #5
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in general you do not rack to a secondery untill the fermination has stoped and the yeast have falled and clumped and it has had some time to clear

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Old 07-16-2008, 09:08 PM   #6
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Originally Posted by clayton_ross View Post
what do you mean by loads ? was it still activly ferminting ?
how did it suck back if it is ferminting
After day 8 I need to move it from its primary fermentation carboy to its secondary one. When I went to remove the stop from the first carboy some air forced all the water in the air lock back down into the carboy, meaning the airlock was now empty.....in the carboy


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btw thats why alot of us put vodca in are air locks
Isn't hindsight a great thing
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Old 07-16-2008, 09:15 PM   #7
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well after 8 days of good fermentation there should be a good amount of alcohol in there to protect it.

was it still or actively bubbling?
its hard to brew by time lines. becase temp plays a huge factor
and if it cooler it will take longer
i have an Apfelwein going and after 10 days at 62 its still really chugging along

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Old 07-16-2008, 09:17 PM   #8
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Originally Posted by clayton_ross View Post
well after 8 days of good fermentation there should be a good amount of alcohol in there to protect it.

was it still or actively bubbling?
its hard to brew by time lines. becase temp plays a huge factor
and if it cooler it will take longer
i have an Apfelwein going and after 10 days at 62 its still really chugging along
There was still a bit of bubbling, it had slowed a lot. The SG was down from 1.075 to a tad over 1.010.......following the kit instructions for my first time, but I am taking notes for the next one!
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Old 07-16-2008, 09:31 PM   #9
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well , i have not made much wine just a few johannisberg riesling kits
but i have made lot of mead perry cider and beer, and from what i know you dont rack till the bubbling has all but stopped,, if you rack to soon you will make it slowly ferment for a really long time . becase the wine lacks the protein to make more yeast cell and the bulk of the fermintaion force was racked away so its left up to the yeast that was in suspintion to finish up eating the suger.
it is my understanding that the primary resone for racking to a secondry is, that after fermention has stoped-slowed and you are wating for it to clear and all the last bits of yeast to fall ,, the the bulk of the yeast get hungery and start eating each other and that makes bad flavors ,, but that does not happon till the food is gone ( bubbling stopped) if it was not for the canablisum you could just ferment and clearfiy and age all in the same vesal ,, well you can if you have a conical fermenter you just dump the yeast out the bottom

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Old 07-16-2008, 09:38 PM   #10
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hey what would you guess the temp was when you took thoes readings ? if thay where 70 or so you should have around 8.8% alcohol , that will kill most bugs

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