Primary vs Secondary Fermentation
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- เผยแพร่เมื่อ 7 ก.ค. 2024
- Describe the differences between primary and secondary fermentation in wine making.
Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine\mead.. This channel uses pasteurization.
Next steps in the wine making process:
• Wine Making Process
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You remind me of the chemistry teacher I never had
Thank you.
Bruh
I wish you could explain everything to me. The consistency and prudence that you exhibit with your explanation is second to none. I was looking for a fermentation video and found a hero
Thank you for watching.
"-on a shoe string budget."
You sir, just got a new subscriber
Thank You!
This answered a lot of my question.
THANK YOU!! You've just answered in a short easy to understand video questions I wanted the answers to.
I've watched other videos, (whether intentional or not), were so convoluted, I was wondering whether or not I even wanted to try.
My dad made wine in a gallon jug using a section of hollowed out corn cob as a stopper sealed with wax, A short, bent piece of copper tubing with a piece of surgical tubing into a glass jar filled with water. Bottled it in old soda pop bottles and capped with a capper.
It was wine, although it wouldn't win any awards, and sommeliers world wide would gasp in sheer horror.
Your short video has been very encouraging.
Again, Thank You!
Tony
. Thanks for the video , chuck full of good wine making information. A newbie in home wine making.
😂😂 I love your energy here. I am one of those people thinking I am here really making some wine in a few litre grape juice bottles. I love the calm knowledgeable way that you present this good information. 💜
Thank you.
Thank you for your clear and succinct explanation
This has been one of my favorite channels since I started making wine! Thanks for all the help!
The info in this is on point. This is super on point from a Kombucha/wine maker just saying. Great information to have available with information I have never learned before. Thank you.💯
What a clear enjoyable explanation. Thank you very much!
Glad you enjoyed it!
Thank you my friend.
Lookin' forward to learning more from you
Great video, thank you.
You have been such a wonderful resource! Thank you for your quality videos.
Thank you, and you are welcome!
That was great. Really nice clear presentation
Thank you!! You answered all the questions I've been trying to Google for 3 days.
Glad I could help!
Your videos have been so helpful to me! Thank you!
Thank You!!!
You're welcome!
Great video. Really great info on this subject! Thanks!
Thank you so much for this video. It cleared up so much confusion that I had.
Glad it was helpful!
This video made understand why my fermentaion for my brews are so vinegar.... lol
I am really enjoying your videos. Your calming voice and relaxed demeanor give me the confidence I need and reassures me that I will one day be able to make quality
homemade wine. Thank you so much and I look forward to learning more from you!
Finally someone who was able to explain this in a way I was easily able to understand. Thank you!
You're welcome.
Hi Charles! Love this content. I dont need the production just the info thank you very much.
Man I've been looking for a knowledgeable video on the difference between primary and secondary fermentation u really broke it down so I can understand got my sub
Glad that I could help.
Great to get clear instruction and info. A novice is usually a good resource because you are learning and wish to help versus some who acts a bit snobby as if we should know it all. Again, thank you!
That's the whole point of this channel.
Thank you for all the great vids!!! 🥳
I decided I'm going to try and make cherry wine next year and thanks to this channel everything seems extremely straight forward and simple. Will definitely keep referring back to these videos and I make my attempt. Great Videos!
Thank you for watching.
Good information and well presented, thank you for your efforts! I'm hooked again since the covid starting point and I retired just to dive in again and enjoy new ways with new people representing teaching better ways, new technologies and that renewed my interest. All of this initiated by people like you my friend. Subbed and liked for every one of your videos watched so far. You're the Jamie Fox of brewing videos. :)
Glad it was helpful!
You write just like I do. You went to good schools. -- real aero
I love your channel
Thank you, for helping me increase my intelligence. I appreciate you sharing your experience.
Glad it was helpful!
Hello. I am totally new to this community, having not yet produced a drop of wine or mead. But I do enjoy your informative videos. Thank you for sharing your knowledge
Glad it was helpful!
Great tool to learn, thanks!
You’re a born teacher!
Thank you.
Excellent videos and your a great teacher.
Glad you like them!
Great Info! Really appreciate the details!
Thank you for sharing.
Patience is a well-learned virtue. Enjoy the journey
Thank you.
This is so interesting!!!
Great style I learn more from you the ‘novice’ then all the other pro vids out there.
I appreciate that!
Thanks for sharing the knowledge
Thank you for watching.
Great video! thx.
Guess this will relate to mead production as well. Going to give it a go. Cheers
Yes it does, and thank you for watching.
Thank you
Very informative.. thank you!
Thanks for watching!
Omg! THANK YOU!
Another good one Charles. Switch the wines I’ve started so far I’ve allowed them to stay in the primary fermentation for 6-8 days. Just because of my job. Racking/transferring the wines on the weekends. I haven’t started anything new as of late but I think it’s time to purchase a few more carboys and do one or two more batches. Maybe they will be ready in time for spring break.
Thank you. I helps to plan ahead.
Lovin it, wouldn't mind giving this a go with seasonal harvest
Thank you for watching.
Very well presented video.
Thanks for watching
Thank you my friend. I've already started my primary fermentation of strawberry wine, and air activity is just crazy! Shall transfer in a couple of days and follow your instructions. Cheers mate!
The general rule that I use is for fresh fruit let it sit in primary somewhere between 5 - 7 days before racking.
@@DIYFermentation Thank you so much
You sir are an awesome channel and I think youi deserve MANY more subs
Working on it!
You have 2139 views, 144 likes, and zero dislikes. Thanks pretty cool. Not one dislike. It's a great video and you're a great teacher.
Glad you liked it!
Great video
Thanks!
Hey! Thank you for this!
No problem!
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I'm so glad I found you! I was thinking I wasn't suppose to let any air in during the 1st fermentation! Having trouble with the airlock & grommet not fitting properly. Its a new one and just doesn't fit right! Anyway, thank you for sharing your knowledge. It is appreciated! Now I don't have to worry so much! lol. I can get a new grommet & airlock for the 2nd process so it won't be problem. I also didnt know to stir or shake it up...during the 1st process. Thank you again!
It is said that you can stir for up to 5 days, but many channels like mine will only suggest up to 3 days just to be safe.
@@DIYFermentation Ok. Thank you for letting me know! 😁
great explanation...thank you for the video
You are welcome!
Excellent Excellent Video(s)!
Thank you. Glad you enjoyed it!
You make good videos!! Great job!!
Glad you like them!
thx for sharing this
Thank you for watching.
Thanks, Charles. Wish I had seen this sooner. For some reason I thought the wine should get down to zero during primary fermentation. I tasted four gallons of juice blends I have going and I think I can still save them.
This video attemps to simplify the process without being too technical.
Great video!
Glad you enjoyed it
Thank you, thank you sir! 😃
Welcome!
Thank you so much man, I needed to kesnr this and it was super helpful
Glad I could help
Great video.
Thank you. I kind of had fun with that one.
Primary vs secondary…. “Brutha Charles” I get that red black and green you choose as the colour scheme.. love all the way from Nova Scotia Canada I thank you for the time you take to share this art.
Thank you for watching.
thank you for the video.
Thank you for watching.
Honestly a master of the craft
Just an amateur having fun.
@@DIYFermentation humble too. Anyone who can clearly and concisely explain the ins and outs of a craft. Is a master. Once you're able to humbly say "I know this, but there is so much more I have to learn." then you're at a point of understanding. Where it shows your skill level. Anyhow, I'm an amateur; Just started a few weeks ago. As someone who is efficient at software engineering. I can spot talent and you've got it. Anyway, have an awesome day and keep on creating outstanding content.
Awesome thanks for the info.
Thank you for watching.
I like your video's good job !!!
Thanks you men 👍🏽👍🏽
Thank you for watching.
Informative 😊😊
Thank you for watching.
Thanks for the video. Some discussion of initial sugar content of the must and its measurement with a hydrometer throughout the process would have been helpful.
This suggestion has come up before, and I had decided that the extra steps distracted from the rather simplistic level of wine\mead making for this channel. As a next step knowing how much sugar to add to the initial sugar is a logical one. I do record the hydrometer reading during each racking to determine the .994 - .990 level, but showing that for each video is too time consuming, covered in standalone videos, or simply mention as the desired reading.
Nice video very informative 👍
Glad you liked it
I love your videos
Thank you for watching.
Love the detail you put into your vids and the trial and errors along the way. I have a question you may be able to field. I finish fermenting wine where the hydrometer was below 1.000 for over a week and no changes in readings. Now almost 2 months later I still have what looks like CO2 still rising and frothing away. Should I degas on the next racking or is there something else perhaps going on?
I like this guy .
You da man...learned so.much.
Thank yoy for watching.
....... Great job
Thank you.
Thanks for the info. I guess you need to be careful when transferring the wine for racking so as not to add more air to it.
Great video and I'm sure you'll come up with another one. How many secondary types of fermentation are required?
In the Czech Republic they drink Semi fermented wine, which they call Young wine. It does tastes good, the taste is closer to grape juice than to wine.
Good to know. Thanks for sharing.
First of all: your videos are very helpful! Thank you for that. Quick question: does it matter at which temperature you do the fermentation? If so, what is ideal?
Ruben, this is not a technical winemaking channel. Specific temperatures, exact hydrometer readings, nor recommended nutrients are followed closely here. There are specific temp. ranges for each type of yeast used. The recommendations given here is cool but not cold.
Good job keep it up. Hay you should try to make mead it's honey wine it's pritty simple to make and would be cool to see in one of your vids. Grate work btw
Thank you.
On making mead. Been there... done that... Will do again...
My video on making mead: th-cam.com/video/jbtoOfkS1lI/w-d-xo.html
@@DIYFermentation awesome thanks you.
I notice a lot of videos of people literally bottle after a couple weeks of secondary fermentation. I made blackberry wine and left it in secondary for about 6 months. Gonna bottle in a couple days and see how it went.
I'm guessing they are trying to maintain a higher lever of residual sweetness without backsweetening.
That Welch’s grape juice but hit home cause I’m just starting out on this stuff and I’m using that exact same stuff 😭
Thank you for watching.
It's very entertaining and interesting the way you speak of the winemaking process. I do have a question to ask you though, I'm currently making some ribena wine and I thought to ask that I dont see you use any ingredient in your racking process to destabiilize the yeast. Is there a natural way around this or its a case where potassium sorbate is the only way of doing such. Thank you.
Although this channel does not offer individual winemaking advice,
perhaps this video will help: th-cam.com/video/as59h-CXcB8/w-d-xo.html
Really cool video, clearer than any others!
Just one Q - so you’d move your primary out to secondary at the point the C02 isn’t showing any activity in the airlock?
No, I transfer from primary to secondary after 5 - 7 days as a matter of course.
Hi great video! Would you suggest adding flavours during primary or secondary fermentation?
Adding flavors at various stages is outside the scope of this channel. Simplicity is the focus here.
Niice.. Should I wait for the airlock to stop bubbling in order to move to secondary?
In my case it's been 6 days and it's foamy inside, and the airlock is still going crazy.. Should I move to secondary or not?
Thank you. No, don't wait for the airlock to stop. That might not happen for several months. If you have a hydrometer you could wait until it drops to 1.030, but it's generally best to rack into secondary after 5-7 days.
I just found your channel, thank you for sharing all of this, it is helping me make mead on a whim. :) Question, if I just have two 1 gallon glass containers like the secondary you have there, can I use one for primary fermentation, move it to secondary, and finally clean and rack the wine back into what was the primary after sanitation of it?
Thank you. To answer your question, sure!. There is no real difference in the shape of the containers for primary vs. secondary. I used the two different containers only because these were the only two containers I had free the day I decided to do this video.
@@DIYFermentation I gotcha, good to know! Looking forward to the next video.
Unless your stage fermenting by adding more sugar then it's still primary fermentation your just racking which is good but it can sit on the trub for a long time as long as the co2 is still being produced
Good idea, but this channel focus is on simplicity for the complete beginner. The fewer steps, the better. Stage fermentation or other slightly more advance techniques I leave for more advanced channels.
What do you use, I use pure apple juice, no preservatives of course
Thanks for posting. Question.....wine levels during primary vs. secondary? How much do you fill from top in each of those stages?
Put simply, during the 1st. week headspace dosen't matter (more), afterwards it increasingly does (less).
I transferred my cherry/hibiscus in secondary fermentation carboys this weekend…..today i discovered it exploded…maybe the airlock wasn’t functioning or defect in the carboy because its was a perfect triangle piece that popped out…disappointing to say the least
Thank you for this video. I have a newbie question. At what point during the process do you stabilise your wine? Is that done after secondary fermentation before bottling or during the secondary fermentation in the Demijohn ( Carbon) ? Thank you.
Thank you. Although, this is a natural winemaking channel using few if any such additives (other than wine yeast everything else can be found at the supermarket) for simplicity. However, to answer your question, adding sulfites to stabilize your wine is done before bottling. Using potassium metabisulfite (Campden Tablets) & potassium sorbate is the usual course of action at that time. There are however natural alternatives see my video on back sweeting: th-cam.com/video/gOF-VI_oFTk/w-d-xo.html
@@DIYFermentation Thank you very much for your answer. I am in the process of making my first ever home made wine so I am a total rookie. My primary fermentation is just about complete and I am ready to transfer to a Demijohn (Carboy) hence the reason for my question. I wasn’t sure whether to stabilise at that point or before bottling but I know now thanks to your answer. Much obliged!
Hi sir what about the ingredients is there any difference between them
Hey, I have a quick question: With the second ferment, can you bottle it straight up, add sugar and it will be ready within a month? Kinda like the ginger beer process??? And can this be applied to pretty much any fruit/vegetable/herb?
The process of making wine takes months to years. If your taste buds tell you that it's ready in just a few weeks, go for it. Unless you're trying to make a sparkling drink, I would suggest using bottles designed to handle the pressure.
Very helpful. So my question is, how does degassing work into this? I've done a couple of kit wines recently, and they tell you to stir the wine vigorously after transferring from primary to secondary. Does that not introduce air?
Wine kits are designed to produce wine very quickly, therefore they have their own logic. Also, when degassing, you want to stir in such a way that you are not incorporating air into the wine.
@@DIYFermentation So a slower, more gentle stir rather than the sort you'd use an electric drill for. Got it.
I started pineapple fermenation 3 days ago. Should stir by opening my jar or shake ( closed). If so how long i have to shake or stir. Thank you
After 3 days I wouldn't worry about it, unless you have to break up any fruit cap that might be covering the entire surface.
I do not have a secondary fermentation jug. Is it possible to siphon the wine out my primary into a pot, clean the primary fermentation jug and then put the wine back into the primary jug? Thanks!
Sometimes you just have to make do with what you got. Make sure that the pot is sanitized thoroughly, and avoid any splashing if possible.