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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Odd...Fermentation Stopped When Moved To Secondary?
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Old 12-09-2013, 06:09 PM   #11
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Yeah, I'm back in the buckets, covered with a thin towel for air exchange. Stirred 1x daily.
How long can you leave a SLOWLY fermenting batch in a bucket? I'm talking 2 points of SG reduction a day. 1.058 - 1.056 in 24 hours...

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Old 12-10-2013, 01:19 AM   #12
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Originally Posted by lukebuz View Post
Yeah, I'm back in the buckets, covered with a thin towel for air exchange. Stirred 1x daily.
How long can you leave a SLOWLY fermenting batch in a bucket? I'm talking 2 points of SG reduction a day. 1.058 - 1.056 in 24 hours...
Did you add nutrient? You really want it to do better than that.
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Old 12-10-2013, 06:37 PM   #13
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Yup, that and energizer. I did when I first started it, and then again yesterday.

Yooper - how long can you leave juice in the primary before you risk spoilage or oxidation?

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