Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > secondary

Reply
 
LinkBack Thread Tools
Old 09-12-2012, 11:43 PM   #1
nman13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: college park, MD
Posts: 40
Likes Given: 2

Default secondary

I am about to transfer my wine from the primary to the secondary fermentation and had 2 questions.

1. If my wine does not fill up the 6 gallon carboy and say there is 1-2 gallons of free space, what is the issue? I remember hearing that the less oxygen inside the better but why?

2. does the glass carboy need to be in a dark place when the wine is in it given the fact that it is clear?

__________________
nman13 is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2012, 01:59 AM   #2
jagec
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Baltimore, MD
Posts: 105
Liked 11 Times on 11 Posts

Default

1) Yes, it's about oxygenation. Remember, when you transfer it to secondary, you're getting rid of that protective blanket of CO2, and there may not be enough sugar left in your wine to remake it. This will worsen the flavor of your wine. Either top it off with a similar type of wine, use a smaller container, or add sanitized glass marbles to take up the space.

2) Keep it out of the sun for sure. Electric lights aren't as big of a deal (less UV), but keeping it in a closet or basement is preferable.

__________________
jagec is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2012, 02:06 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,330
Liked 4274 Times on 3113 Posts
Likes Given: 820

Default

Quote:
Originally Posted by jagec View Post
1) Yes, it's about oxygenation. Remember, when you transfer it to secondary, you're getting rid of that protective blanket of CO2, and there may not be enough sugar left in your wine to remake it. This will worsen the flavor of your wine. Either top it off with a similar type of wine, use a smaller container, or add sanitized glass marbles to take up the space.

2) Keep it out of the sun for sure. Electric lights aren't as big of a deal (less UV), but keeping it in a closet or basement is preferable.
Yep, I agree.

If you have 1 gallon of headspace, a 5 gallon carboy will do. It's not really an option- the headspace must be eliminated. Oxygen not only ruins the taste of the wine, it can allow mold and other unwanted microbes to take hold since things like mold need oxygen. If you have no headspace, and top up to within an inch of the bung (above the wide opening of the carboy), that can't happen.

If you can't keep it in a dark place, you can throw a blanket over the carboy. I have several "decorating" my house, with nice looking beach towels over them.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 05:57 PM   #4
nman13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: college park, MD
Posts: 40
Likes Given: 2

Default picture

attached is the picture of the carboy (ie the big round one on the left) tell me if that is too much space. I don't have more wine to put in and i do not have a 5 gallon carboy. was wondering if i should buy one.

photo-15-.jpg  
__________________
nman13 is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 06:13 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,330
Liked 4274 Times on 3113 Posts
Likes Given: 820

Default

Quote:
Originally Posted by nman13 View Post
attached is the picture of the carboy (ie the big round one on the left) tell me if that is too much space. I don't have more wine to put in and i do not have a 5 gallon carboy. was wondering if i should buy one.
Yes, both have far too much headspace for when fermentation slows/stops.

Here's a photo of some of my wines, to get an idea of where you should top up to (this is an photo from a busy racking day!):



You want to top up to the narrowest part of the vessel, near the top, not where it's wide. In a couple of mine, even they are a little lower than they should be but I knew I was racking soon and didn't top up as fully as I should.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary fermentation newbrew77 Wine Making Forum 1 08-03-2010 05:57 PM
Apfelwein with honey secondary and oatmeal secondary idea Stinky Wine Making Forum 0 02-11-2009 11:07 PM
How much ullage in secondary? gimmebeer Wine Making Forum 2 08-20-2008 12:42 AM
Oak chips In Secondary??? jesse Wine Making Forum 2 08-14-2008 01:39 PM
When I look at my secondary... yaeyama Wine Making Forum 2 08-24-2007 11:57 AM