Plastic Fermenters for wine

[sizemj]

Anybody made wine with two 7.9 gallon fermenters. Instead of a fermenter and a 6 gallon carboy.
Thanks

 

[DoctorCAD]

Nope, you need no airspace for secondary fermentation.

 

[heefage]

What would the end result if you left airspace during the 2nd fermentation?

I have 4 gallons (2g pure juice/ 2g water) in a 5 gallon plastic fermenter.
Also added 14lbs. sugar

Will my wine taste weaker if i add another gallon of water ?

 

[cheezydemon3]

Yes, water has very little flavorz...........

 

[heefage]

What will happen if i dont add another gallon of water?

How will the airspace affect the outcome of the wine?

 

[DoctorCAD]

It will oxidize it.

Ever leave a bottle of wine opened for a couple of days? Not very good...

 

[cheezydemon3]

..........if there is no splashing, it doesn't oxidize beer....Are you sure doctor?

 

[DoctorCAD]

..........if there is no splashing, it doesn't oxidize beer....Are you sure doctor?

Air (WHICH HAS OXYGEN IN IT) in contact with a large surface area of wine = oxidation.

 

[cheezydemon3]

I've only made one batch of vino, but during the clarifying secondary, there is air in contact.

Unless you fill a carboy up to the neck, there is the same surface area whether 4 gallons or 5.

 

[Yooper]

I've only made one batch of vino, but during the clarifying secondary, there is air in contact.

Unless you fill a carboy up to the neck, there is the same surface area whether 4 gallons or 5.

Absolutely. That is why winemakers will fill the carboy up to within an inch of the bung, to prevent oxidation. Some use sanitized glass marbles, if the headspace is already minimal and just needs a "boost". If there is 4 gallons, an ideal set up would be a one gallon and three gallon carboy, or a three gallon carboy filled, and then a growler or wine bottle or whatever is available to hold the rest of the wine without any headspace.

 

[cheezydemon3]

Good to know!

I wonder why wine is so much more susceptible than beer.

 

[Yooper]

Good to know!

I wonder why wine is so much more susceptible than beer.

It probably isn't- it's just that wine usually spends way more time in the carboy. With beer, you're probably not doing multiple rackings either as you are for wine.

 

[cheezydemon3]