jjpleahy
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- Feb 4, 2022
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Hi all. New here. I have not had any luck searching forums for a specific answer regarding WINE, not beer. I have followed the usual links of "you will find that thread here". I am looking for help regarding "secondary fermentation", using a SS fermenter. Specifically, solutions/ideas for limiting oxidis(z)ation. I will be using a 30 litre conical, that will leave a 7 litre gap of head space, with a 300mm surface area! No marbles as I have a dump valve, I don't have a floating lid, I don't want to spoil the original mix by adding 7 litres of: water/vodka/wine etc. The only solution that I have read about that seems viable is layering a blanket of argon or C02 on top of the fermenting surface. I see people doing this successfully with carboys (tiny surface area) but not a 300mm SS lid opening. The whole idea of me purchasing the SS fermenter was to minimise work/agitation i.e. not to use carboy. I will be using a 4 week to bottle kit. The lid will have to be removed and additions to the wine to prepare for secondary fermentation. Hope I have made myself clear. Any direction much appreciated. Total Newbie.