CaptainProg
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I'm confused by what some winemakers mean when they say that wines are fermented 'dry' during primary fermentation (by 'primary' I mean open to air). How can they be fermented 'dry' in primary if the wines are moved to airlock vessels when the SG is still 1.020-1.030?
Is it the case that some winemakers really do ferment dry in primary (< 0.998) and just transfer to an airlock vessel for MLF/aging? This was recently discussed on this YouTube channel, which is where I first heard the claim that winemakers ferment 'dry' in primary, but I'm struggling to understand whether this means he really would wait until the SG is < 0.998 before racking to a carboy.
Is it the case that some winemakers really do ferment dry in primary (< 0.998) and just transfer to an airlock vessel for MLF/aging? This was recently discussed on this YouTube channel, which is where I first heard the claim that winemakers ferment 'dry' in primary, but I'm struggling to understand whether this means he really would wait until the SG is < 0.998 before racking to a carboy.