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Old 08-24-2008, 06:47 PM   #1
Níl_fhios_agam
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Default Strange looking Wine in Secondary?

Can someone take a look at the photo below and tell me does this look normal? I have quite a few brews under my belt now but never seen this with wine (I have with beer and its normal). This only started to happen after I moved from primary to secondary. Its almost like the yeast is only just proving and starting off.......any comments?


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Old 08-24-2008, 07:08 PM   #2
ericd
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Hmm, it would help to know what kind of wine it is? The ubiquitous apfel variety perhaps?

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Old 08-24-2008, 07:11 PM   #3
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I'm just a beginner and can't answer your question but your post prompted a question from me. I've only begun learning about wine-making recently and have read so much info, I may be getting things jumbled up in my head. I thought you had to leave a 1-inch headspace in the secondary vessel...it doesn't look like you have so now I'm wondering during what part of the process should I leave a 1-inch headspace?

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Old 08-24-2008, 07:25 PM   #4
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Originally Posted by ericd View Post
Hmm, it would help to know what kind of wine it is? The ubiquitous apfel variety perhaps?
No, its just a standard Beaverdale Pinot Grigio kit. Nothing different from the many I have already made......thats what so strange?
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Old 08-24-2008, 07:27 PM   #5
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Quote:
Originally Posted by ms8miranda View Post
I'm just a beginner and can't answer your question but your post prompted a question from me. I've only begun learning about wine-making recently and have read so much info, I may be getting things jumbled up in my head. I thought you had to leave a 1-inch headspace in the secondary vessel...it doesn't look like you have so now I'm wondering during what part of the process should I leave a 1-inch headspace?
There is about 2-3 inches of head space there. To be honest, I haven't really taken much notice of head space, expect to make sure its not brimming to the top. Haven't had any problems either......until now!
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Old 08-24-2008, 07:54 PM   #6
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How long did you keep it in the primary? How does it smell? I have a few dozen kits under my belt but I've never seen anything like this in a secondary.

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Old 08-24-2008, 08:15 PM   #7
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Originally Posted by summersolstice View Post
How long did you keep it in the primary? How does it smell? I have a few dozen kits under my belt but I've never seen anything like this in a secondary.
Yeah, its strange isn't it. Would be a great head for beer! I left it about 10 days but Gravity was still around 1.022 when I moved (which looking back on now, I should have left!)
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Old 08-24-2008, 08:50 PM   #8
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The must was aerated when you racked it so this may be nothing more than a vigorous continuation of the primary fermentation. Why not smell it and if it smells good there likely isn't a problem. You'd think 12 days would be plenty of time in the primary though, at 1.022, it obviously wasn't.

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Old 08-24-2008, 09:36 PM   #9
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No, its just a standard Beaverdale Pinot Grigio kit. Nothing different from the many I have already made......thats what so strange?
Oh, when you said wine I thought purple, never considered white.
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