Clearing Question

[coachkdm]

If i rack wine into primary fermenters to mix the clearing agent and rerack into the carboys, will it impact the clearing process?

 

[okiedog]

Wine? I'm not a wine guy, but I would think it would not affect the clearing process. I would be more concerned about oxidizing the wine.

 

[RPh_Guy]

If i rack wine into primary fermenters to mix the clearing agent and rerack into the carboys, will it impact the clearing process?

Hi & welcome to HBT!

You certainly can do that, but it's not the ideal process. The extra transfer will introduce oxygen, depleting the sulfite and/or oxidizing the wine. It will not negatively impact the clearing process however.

For mixing, I use this tool, attached to a drill:
https://morewinemaking.com/products/vortex-carboy-cleaner-wort-aerator.html

Cheers

 

[Coffee49]

After primary ferm, add sorbate to 1st rack before calrifier if sweeter variatal is desired.

 

[RPh_Guy]

After primary ferm, add sorbate to 1st rack before calrifier if sweeter variatal is desired.

Not quite...

Potassium sorbate inhibits yeast replication. It is used as part of a stabilization method prior to backsweetening (or stabilizing a very high gravity wine that finishes sweet).

Potassium sorbate does not stop an active fermentation, and it should only be used with backsweetening after the wine had been separated from all the yeast. I would definitely use it after clarification, not before.

 

[Coffee49]

At least rack off primary Lees to a secondary vessel then take SG readings to determine when to pitch clarifier

 

[RPh_Guy]

At least rack off primary Lees to a secondary vessel then take SG readings to determine when to pitch clarifier

If you're using fining agents for clarification, it's best to let the wine finish fermentation in primary, and THEN rack.
You don't want to rack before fermentation completes because that will put an unnecessarily large amount of yeast into the secondary.

 

[bmd2k1]

Hi & welcome to HBT!

You certainly can do that, but it's not the ideal process. The extra transfer will introduce oxygen, depleting the sulfite and/or oxidizing the wine. It will not negatively impact the clearing process however.

For mixing, I use this tool, attached to a drill:
https://morewinemaking.com/products/vortex-carboy-cleaner-wort-aerator.html

Cheers

Do ya use this for all your batches? Pre or Post yeast pinch?

Cheers[emoji111]

 

[RPh_Guy]

Do ya use this for all your batches? Pre or Post yeast pinch?

Cheers[emoji111]

I just started a Riesling from a kit yesterday in fact... Here's my process.

• Combine the juice and water in the sanitized fermenter.
• Start the yeast rehydration process.
• Aerate the must for several minutes.
• Slowly attemperate and then pitch yeast.
• Stir again with drill.

I also use the drill for aeration/degassing early in fermentation.