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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Need some help with a kit wine
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Old 08-22-2013, 02:22 AM   #1
dave8274
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Default Need some help with a kit wine

We started a white wine kit last week, and today we did our racking to a secondary. The instructions say to leave it in the secondary for 8 days.

During racking, as we got to the bottom of the bucket, we did get some cloudy fluid through the siphon and into the secondary carboy. Is this going to be a major issus and should we rack again, or is this normal?


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Old 08-22-2013, 04:56 AM   #2
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Won't be a problem. That little bit of sediment will settle out in time.


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Old 08-22-2013, 12:17 PM   #3
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You are supposed to suck up just about everything on the first racking anyhow, so a little bit won't hurt. You will just have to top-off with more water (or wine) for secondary.
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Old 08-23-2013, 12:32 PM   #4
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Quote:
Originally Posted by DoctorCAD
You are supposed to suck up just about everything on the first racking anyhow, so a little bit won't hurt. You will just have to top-off with more water (or wine) for secondary.
Why would one need to top up with more water/wine? Couldn't one purge with CO2 or wine preserver?
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Old 08-23-2013, 05:56 PM   #5
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Quote:
Originally Posted by FlyDoctor View Post
Why would one need to top up with more water/wine? Couldn't one purge with CO2 or wine preserver?
No, you need as small a surface area of wine exposed to air as possible, and since there is no way to guarantee that your CO2 is actually filling the open space, too much surface area IS being exposed.
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Old 08-23-2013, 06:32 PM   #6
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Which Kit are you making?
Type and manufacturer, this will help us to help you better.
With some Kits, they tell you to rack liquid and lees into the secondary, upon the next racking you will most likely rack off the lees.
I agree with DoctorCAD, you need to top up with wine or water, if the CO2 doesn't fill the void, you are going to welcome spoilage.
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Old 08-24-2013, 01:24 AM   #7
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Quote:
Originally Posted by DoctorCAD

No, you need as small a surface area of wine exposed to air as possible, and since there is no way to guarantee that your CO2 is actually filling the open space, too much surface area IS being exposed.
Thanks for the reply. I'm a home brewer making a foray into wine


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