when to trasfer to secondsary

[QsnotPs]

what are the schools of thought on when to transfer to the secondary fermenter?

It has been 1 week since I started fermentation, the bubbles out of the airlock went from 1 per second, now they are down to about 5-6 seconds.
It is a 3 gallon batch.

Or is it a clarity thing?

A lees thing?

color thing?

Thanks,
-Leo

 

[ThickHead]

It isn't always necessary at all to use a secondary. It really depends on what your intention is for using a secondary fermentation vessel. Were you planning on lagering?

Edit: See below

...the bubbles out of the airlock went from 1 per second, now they are down to about 5-6 seconds.

This information is useless and really only tells us what it tells you (that you like watching bubbles ).

Edit2: I just realized that you posted this in the wine making forum so disregard the lagering question (lol).

 

[pabloj13]

First, bubbles per second mean nothing. Use a hydrometer to monitor fermentation. Second, this thread will answer every one of your questions plus some.

 

[Rodnboro]

I transfer at 1.020 sg. not being too concerned with the gross lees at this time.

 

[Rodnboro]

It's a sg thing. I transfer at 1.020 sg. not being too concerned with the gross lees at this time.

 

[Yooper]

Usually, you want to transfer at 1.010-1.020, or when fermentation slows down. I don't airlock my primary, as oxygen is good for the wine up until fermentation slows, so that is the point where you want to airlock and move to a vessel with less headspace.

Sometimes, a wine will go faster than I planned and get to .990 in 3 days! So, I still just rack it and airlock it then.

The idea is to rack when fermentation slows down but it still active so that co2 being produced can help reduce the risk of oxidation.

I hope that helps!

 

[Yooper]

First, bubbles per second mean nothing. Use a hydrometer to monitor fermentation. Second, this thread will answer every one of your questions plus some.

Well, that thread is totally useless in this instance. I'm sure it's helpful for brewing beer but it is not at all in line with winemaking procedures. I don't think either one of them makes wine, or at least they've never mentioned it to me if they have attempted wine.

For making wine, it is still absolutely part of the procedure to airlock and do a true "secondary" and not as a bright tank. Many winemakers use open primary, and even stir the primary daily, and then use a true secondary. So that thread isn't at all pertaining to the question.

 

[pabloj13]

Well, that thread is totally useless in this instance. I'm sure it's helpful for brewing beer but it is not at all in line with winemaking procedures. I don't think either one of them makes wine, or at least they've never mentioned it to me if they have attempted wine.

For making wine, it is still absolutely part of the procedure to airlock and do a true "secondary" and not as a bright tank. Many winemakers use open primary, and even stir the primary daily, and then use a true secondary. So that thread isn't at all pertaining to the question.

LOL. Didn't even notice the forum. My bad.

 

[QsnotPs]

thanks a bunch, I'll trasfer at 1.01 - 1.02