D the Catastrophist
Well-Known Member
So, I'm asking this because one of the questions I see alot is 'Should I rack the primary to secondary after X number of days?' X being 5-7 comes up pretty frequently.
Personally, I rack when fermentation is almost entirely done(SG of 1.00 or below based on hydrometer), then usually at ~30 days, then whenever the lees accumulate again. The reasons for this are 1. avoid excess oxygenation from to frequent transfers as by waiting for it to be complete, more of the yeast will have dropped out, so the wine will automatically be 'cleaner', and so subsequent rackings as the lees settle will be more infrequent. @). No matter how good you are at racking, you will lose volume. If you lose volume, you have to make that up from somewhere to avoid excess headspace in your secondary vessel. Adding water (blech) or another similiar wine impacts the flavor, if you have too much headspace, you get more oxidation. I use a brew bag for any fruit so I could easily remove that if I was worried about an impact to flavor I could easily remove that, but again, I have never seen a need to do this early.
I've tried to look up why you would rack before fermentation is complete, but the main reason I see is 'Because the recipe says so', which to me, is the equivalent of just putting up your hands and saying 'I don't know, the rules are the rules' the contrarian in me wants to know 'why'. The next reason is 'the lees will impart a flavor'. but as far as I can tell, for any noticeable flavor impact, you need a longer time on more dead yeast that the amount that will have generated after only 5-7 days, or even a couple weeks.
Am I missing something? Does it gain more flavor if transferred to oak if it still has a more active fermentation?
Personally, I rack when fermentation is almost entirely done(SG of 1.00 or below based on hydrometer), then usually at ~30 days, then whenever the lees accumulate again. The reasons for this are 1. avoid excess oxygenation from to frequent transfers as by waiting for it to be complete, more of the yeast will have dropped out, so the wine will automatically be 'cleaner', and so subsequent rackings as the lees settle will be more infrequent. @). No matter how good you are at racking, you will lose volume. If you lose volume, you have to make that up from somewhere to avoid excess headspace in your secondary vessel. Adding water (blech) or another similiar wine impacts the flavor, if you have too much headspace, you get more oxidation. I use a brew bag for any fruit so I could easily remove that if I was worried about an impact to flavor I could easily remove that, but again, I have never seen a need to do this early.
I've tried to look up why you would rack before fermentation is complete, but the main reason I see is 'Because the recipe says so', which to me, is the equivalent of just putting up your hands and saying 'I don't know, the rules are the rules' the contrarian in me wants to know 'why'. The next reason is 'the lees will impart a flavor'. but as far as I can tell, for any noticeable flavor impact, you need a longer time on more dead yeast that the amount that will have generated after only 5-7 days, or even a couple weeks.
Am I missing something? Does it gain more flavor if transferred to oak if it still has a more active fermentation?
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