Wine - Secondary Fermentation - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Wine - Secondary Fermentation

Reply
 
Thread Tools
Old 03-10-2009, 03:24 PM   #1
Benny27
Recipes 
 
Mar 2009
Winnipeg, Manitoba
Posts: 18


I just finished step 1, Primary Fermentation. When i was siphoning the wine into the secondary fermentor i noticed that either i put in too much water in the first step or my carboy is not 23 L. Therfore at this point i could not get all the wine from the pail into one carboy. What should i do? Should i discard the excess?

Also my hyrometer reading was already under 1.000 (about .996) after only 1 week in the primary fermentor. Is the wine still going to be okay?

Thanks

 
Reply With Quote
Old 03-10-2009, 03:46 PM   #2
lwilli
Recipes 
 
Feb 2009
Posts: 12

What I often do is transfer the "leftover" into a separate smaller (1/2 gallon, quart, etc..) container, & loosen the lid a bit. when fermentation has slowed (in your case it sounds like it has already, this is ok), put it in the refrigerator (perhaps seal the lid the next day, as the temp will hamper fermentation) & use to top off at first racking instead of using water/marbles/etc...
Your low SG reading is fine, just means it fermented a bit faster.
Your wine will be fine!!

 
Reply With Quote
Old 03-10-2009, 07:18 PM   #3
Benny27
Recipes 
 
Mar 2009
Winnipeg, Manitoba
Posts: 18

Cool, thanks

 
Reply With Quote
Old 03-11-2009, 12:52 AM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,253
Liked 7738 Times on 5431 Posts


I have several stoppers in different sizes. They're cheap, and fit wine bottles and/or 22 ounce beer bottles. You can stick an airlock in them, and set them alongside the carboy. Whenever you rack, you can use the excess to top up your carboy. I often purposefully make a little more must, just for topping up. Any sanitized bottle will work, but I find that wine bottles are really a nice size for this.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 03-11-2009, 01:35 AM   #5
Snuffalupagus
Recipes 
 
Aug 2008
Posts: 247
Liked 4 Times on 3 Posts


"leftover" beverage is why i get 'faced on bottling/racking day! by the time I'm done I'm so spun that I'm amazed I remember to sanitize my equipment before putting it away.
__________________
In primary: Earl Gray hard cider,
In secondary: Blueberry apple Monster
Bottled: "All apple" Apfelwein, Mixed berry country wine, Kick yer' butt Hard Cider, "All apple" Achtung!Apfelwein, Kumquat mead, "All apple" hard cider.
Drinking: "All Apple" Apfelwein, Mixed Berry Country wine, Blueberry Belgian White ale.

comming to a carboy near you...
Redhook ESB clone

 
Reply With Quote
Old 03-12-2009, 03:49 PM   #6
Benny27
Recipes 
 
Mar 2009
Winnipeg, Manitoba
Posts: 18

Thanks, I currently have the excess in a 1 gallon jug (half full), with an airlock and it is sitting beside the carboy....

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wine fermentation vs beer fermentation Tophe Winemaking Forum 4 11-19-2010 07:38 PM
Strawberry wine to the secondary joentuff Winemaking Forum 1 06-25-2009 12:12 PM
First wine, move to secondary LooyvilleLarry Winemaking Forum 6 04-12-2009 11:03 PM
wine secondary fermentation Mr. Awesome Winemaking Forum 6 03-26-2008 04:54 AM
Secondary Carboy Fermentation Vs. Secondary Bottling Fermintation. MntFresh General Techniques 9 05-17-2007 06:58 PM


Forum Jump