Originally Posted by Cjacquette81
Do you need a secondary or are you able to simply bottle after fermentation has ended and can this be made in a primary bucket instead of a carboy
Secondary is higly reccomended. I'm not real knowledgable about wine but from what I've read you want to transfer it after fermentation is complete and then about every 60-90 days of bulk aging. You could go straight from primary to bottles but I don't think you'd like the results flavor wise. I suppose you could also go straight to bottles after primary and leave it in the bottles for a long time for the flavor to improve but this isn't reccomended and you'd probably be better off aging in bulk in secondary for awhile.
A bucket should be perfectly fine for primary fermentation but a carboy is reccomended for secondary to reduce the headspace and thus reduce the chance of oxidation.
I went primary for 3 weeks (to FG of .998), secondary for 60 days, tertiary for 60 days and I'm just getting ready to bottle.