I have a question

[OHIOSTEVE]

In all of my recipes, it says to either chop or mash the fruit , put in primary and stir every day a couple of times a day for 5-7 days then strain out the fruit amnd transfer to secondary. How the heck do I do that without oxygenating the wine? I just strained out a batch of pear wine and to be honest it got sloshed up a LOT. The recipe said to put the pears into a bag , but 36 pounds simply would not fit even in 2 bags, and if they did, theres hardly any water room then.... I have some peach wine to transfer tonight and do NOT wanna mess it up. suggestions?

 

[DoctorCAD]

Not to worry...during the early stages of fermentation, oxidation isn't a problem, it's an assist to the yeast to ferment better.

Besides, CO2 is being abundantly produced during this stage and it can drive away the surrounding air.

 

[OHIOSTEVE]

I had to transfer to a carboy sooner than I anted to. My bedroom smelled so much like peaches and the CO2 coming off was giving my wife a bad headache ( only thing I could come up with, two days of migraines) I went ahead and put both wines into carboys today.

 

[akronwineguy]

Why were you keeping it in the bedroom? Where do you store the wine while it's aging?

 

[OHIOSTEVE]

Why were you keeping it in the bedroom? Where do you store the wine while it's aging?

bedroom is Ac 24/7 and keeps the temp cooler. I store it in the basement but it is impossible to get a glass carboy up and down in there. It is a drop in kind of deal, no steps.