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 03-23-2008, 01:52 AM   #1
Mr. Awesome
Recipes 
 
Jan 2008
Posts: 86


Is secondary fermentation absolutely necesary for wine? I find that I don't need it for beer, and I'm curious if that crosses over.

 
Reply With Quote
Old 03-23-2008, 02:07 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,417
Liked 7843 Times on 5496 Posts


Well, yes. In most of my wines, the primary lasts approximately 5 days or until the sg reaches 1.020 or so. Then, the wine is racked, and airlocked. I rack every 30-45 days as long as lees are present. The wine will generally finish dry and then is bulked aged in the carboy before bottling. In wine, there really is fermentation happening in the secondary, and it does serve a purpose. I guess you could keep it in primary longer, but that would probably leave the wine on the fruit/skins too long.

I think beer and wine are totally different in so many ways. Here's some reading on winemaking basics: http://winemaking.jackkeller.net/basics.asp
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 03-24-2008, 07:23 PM   #3
Mr. Awesome
Recipes 
 
Jan 2008
Posts: 86

As a follow up, then. Is it important to do primary fermentation in a bucket or is a Carboy ok.

 
Reply With Quote
Old 03-25-2008, 01:58 AM   #5
Mr. Awesome
Recipes 
 
Jan 2008
Posts: 86

Stir? That's new to me, and I've read a couple of different sources. What is the stirring for?

Thanks for the help Yooper. As a fellow Michigander, I appreciate it

 
Reply With Quote
Old 03-25-2008, 03:06 PM   #6
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,417
Liked 7843 Times on 5496 Posts


Many wines have you stir in primary- for a couple of reasons. One, sometimes fruit wines get a "cap" and that should be stirred back into the must so it doesn't dry out. Kind of like a beer krausen, but different!

Also, the must at this point needs lots of oxygen before getting to the business of finishing up the fermentation under airlock.

From Step 2 of the above link from Jack Keller:
Always begin fermentation in a primary, without an airlock, unless specially instructed to begin in a carboy. The inoculate (yeast culture added to the must) needs exposure to oxygen for the first 48-72 hours to assist the yeast in rapid reproduction and increase the population to a density suitable for rapid fermentation. If the must has been sulfited, they need the large surface area to take in the oxygen needed. The top of the primary need only be covered with a clean cloth of tight weave, such as muslin, held in place with an elastic band. If you have a primary with rigid lid drilled for an airlock, use the lid but plug the hole with a ball of cotton for the first few days.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 03-26-2008, 04:54 AM   #7
Wade E
Beer Buster
HBT_LIFETIMESUPPORTER.png
 
Wade E's Avatar
Recipes 
 
Mar 2008
Middlebury, Ct.
Posts: 818
Liked 4 Times on 4 Posts


Kits that do not contain grape skins or raisins or any other additives like elder flowers do not need stirring. If they do contain them then I recommend punching the cap down twice daily.

 
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 Benny27 Winemaking Forum 5 03-12-2009 03:49 PM
Secondary Carboy Fermentation Vs. Secondary Bottling Fermintation. MntFresh General Techniques 9 05-17-2007 06:58 PM


Forum Jump