leaving wine for a month

[newbeerman]

If I let my wine ferment out to 1.000 in the primary and then rack it into a clean sanitized bucket with clearing agents (carboys are limited in this house) would it cause any off flavors if I just let it sit for a month in that bucket with the clearing/finishing agents in it, lid on tight with an airlock.

The wines are skeeter pee and frozen concentrate fruit punch. Followed the recipe on the sp website and mimicked it for the fruit punch. No tannins added.

I ask because I will be gone for about a month and would like to come home to some clear and delicious wine.

Ps. This batch tastes great so far.

 

[z-bob]

Are you using a carboy for the primary? Why not add you clarifier to the primary and leave it alone 'til you get back? Next month, move it to a bucket and add the sugar and stabilizers, and bottle it.

 

[newbeerman]

Are you using a carboy for the primary? Why not add you clarifier to the primary and leave it alone 'til you get back? Next month, move it to a bucket and add the sugar and stabilizers, and bottle it.

Using a bucket as a primary. Only have one carboy and it will be used with one of the wines as a secondary. The other will be put in a bucket as a "carboy" either way it probably won't matter which secondary type I use. Bucket or carboy I'm more concerned about it sitting in yeast

What tou mentoined is the direction I was going towards. I just don't know if I would ruin a batch of wine or cause off flavors by letting the yeast sit for a month.
My logic behind transferring it and then adding the finishers was that I would have less yeast sediment.

Usually I transfer everything asap and bottle asap when the yeast has all dropped. I've never let it sit that long in yeast. Just wanted to know what to expect or if it was a bad idea

 

[Yooper]

You want to minimize headspace after primary, so you will want to rack to a carboy and top up if you are racking it off of the sediment. Oxidation will cause some staling reactions and poor flavors.

 

[newbeerman]

You want to minimize headspace after primary, so you will want to rack to a carboy and top up if you are racking it off of the sediment. Oxidation will cause some staling reactions and poor flavors.

Ok so I'll get an extra carboy and after they ferment out this week I'll put them both in a carboy. With the finishers they will be okay for the month of sitting.

Thanks

 

[z-bob]

What about covering the surface with Saran wrap to block oxygen if he has to use a bucket?

 

[z-bob]

BTW, if you're looking for cheap carboys: https://www.menards.com/main/grocer...-gallon-jug/200000/p-1444433847115-c-6646.htm

I've seen the same thing but different brand at Sam's Club for $4.50 (but not my local Sam's, unfortunately)

 

[newbeerman]

BTW, if you're looking for cheap carboys: https://www.menards.com/main/grocer...-gallon-jug/200000/p-1444433847115-c-6646.htm

I've seen the same thing but different brand at Sam's Club for $4.50 (but not my local Sam's, unfortunately)

Water jugs are a brilliant substitution while i save for some upgraded equiplement. Thank you for the suggestion.

On an off note I purchased 2 beer fermenting buckets and 2 wine fermenting buckets. Both with spigots. I'm now saving for carboys and other brewing toys.

 

[z-bob]

Check out the broken carboy thread.