I am currently 3 weeks into secondary fermentation and making red wine from Sabrevois grapes. My SG was 1.02 after 7 day primary fermentation. I added sugar prior to secondary and siphoned into carboy avoiding the solids that settled at the bottom of my bucket (I was following a different website video and thought this was the way to do it). My Air lock bubbles at a rate of about 1 bubble/minute (it never bubbled rapidly). I assume I left most of the yeast out of the wine, when I siphoned. Question: Do you think my grape juice/sugar mix can still turn in to wine? Albeit at a slower rate....
It could be a long time. Try adding about 1/2 packet of the same yeast you started your primary with, if you can get it. Did your recipe call for you to add sugar?
@@59ehYes I added4 cups (4 cups of sugar/1.5 gal of juice), I followed the steps from the gift of wine video ( th-cam.com/video/zglgFHAPg7E/w-d-xo.html). The video says it could take 2 months (secondary fermentation). Then I saw your video and I've concluded there are multiple approaches to making wine? I guess I will find out. I will add a 1/2 packet of yeast. Thank you.
What is the point of a primary and secondary if you leave everything in the mix. Why not just do it all in the carboy in the beginning. What do you get from transfering everything from one container to another.
I'm making wine for the first time, and I'm trying to figure out how much and how often to use the Potassium Metabisulphite. The sulphite I have says to use 1/4 tsp for 6 gallon to kill wild yeast, but it doesn't say anything else. I see that you have a container there that says 1/8 tsp per gallon of wine. Is this correct, and at what stages to I use it? I am currently on my secondary ferment and the gravity is at 0.994. It's a Shiraz BTW. Thanks!
Generally a week or two when the activity in the airlock has slowed to almost no bubbling or if you test the wine, the specific gravity is where it should be for the wine you are making.
+Stan Avezov No, I did not treat the chips purchased from a wine supply store before using them. The reason for stirring the solid up from the bottom is that they are needed for the secondary fermentation. There is still yeast that will be used in the secondary mixed in with the other solids. Clearing is a few racking away, so this will not have an effect on clearing. Best of luck, Ernie Hyde
+Ernie Hyde Some say the dead yeast cells and settled particles can negatively affect the flavor of the wine. Instead of stirring, would an alternative be to add some fresh yeast to the secondary? Yeast is cheap! Also, do you know whether the live yeast remains suspended in the liquid. i.e. do all the bubbles start from the bottom of the primary?
+Earl Ledden I never found stirring to cause any negative effects to the flavor of the wine. I never tried adding yeast in the secondary and would not recommend it due to the yeasty taste that may result. I don't know if any yeast is suspended in the liquid, but most of the fermenting is done at the bottom from my observations.
Ronald, that is an excellent question. At this stage of the process we shouldn't be overly concerned with clearing the wine, but more with the continuing fermentation of it. The solids at the bottom of the primary vessel contain grape solids for sure but also yeast which is needed for further fermentation. The future steps of racking will eliminate both of these from the finished product.
+Christina Hurley It is a carboy drainer. See www.morebeer.com/products/blue-carboy-drainer.html There may be variation of these but it worked find for my needs. Regards, Ernie Hyde
Great well presented technique and advice - always something to learn!
Enjoying your music.
I am currently 3 weeks into secondary fermentation and making red wine from Sabrevois grapes. My SG was 1.02 after 7 day primary fermentation. I added sugar prior to secondary and siphoned into carboy avoiding the solids that settled at the bottom of my bucket (I was following a different website video and thought this was the way to do it). My Air lock bubbles at a rate of about 1 bubble/minute (it never bubbled rapidly). I assume I left most of the yeast out of the wine, when I siphoned. Question: Do you think my grape juice/sugar mix can still turn in to wine? Albeit at a slower rate....
It could be a long time. Try adding about 1/2 packet of the same yeast you started your primary with, if you can get it. Did your recipe call for you to add sugar?
@@59ehYes I added4 cups (4 cups of sugar/1.5 gal of juice), I followed the steps from the gift of wine video ( th-cam.com/video/zglgFHAPg7E/w-d-xo.html). The video says it could take 2 months (secondary fermentation). Then I saw your video and I've concluded there are multiple approaches to making wine? I guess I will find out. I will add a 1/2 packet of yeast. Thank you.
@@heidimcellistrem3367 Let me know how it goes.
Sanitiser, not "sterilizer". Huge difference.
What is the point of a primary and secondary if you leave everything in the mix. Why not just do it all in the carboy in the beginning. What do you get from transfering everything from one container to another.
Everything is not moved from the primary to the secondary. Much of the solids are left behind during the siphoning process.
I'm making wine for the first time, and I'm trying to figure out how much and how often to use the Potassium Metabisulphite. The sulphite I have says to use 1/4 tsp for 6 gallon to kill wild yeast, but it doesn't say anything else. I see that you have a container there that says 1/8 tsp per gallon of wine. Is this correct, and at what stages to I use it? I am currently on my secondary ferment and the gravity is at 0.994. It's a Shiraz BTW. Thanks!
How long is the must left in primary fermentation?
Generally a week or two when the activity in the airlock has slowed to almost no bubbling or if you test the wine, the specific gravity is where it should be for the wine you are making.
What is the platform you use to dry the carboy upside down?
Is the cover with air lock always used during primary fermentation or does that vary by recipe?
TwoDogsRG Yes. It prevents air from spoiling the wine.
did you treat the wood chips with something? why mix the primary ferment if you want to leave yeast and dead cells back?
+Stan Avezov No, I did not treat the chips purchased from a wine supply store before using them. The reason for stirring the solid up from the bottom is that they are needed for the secondary fermentation. There is still yeast that will be used in the secondary mixed in with the other solids. Clearing is a few racking away, so this will not have an effect on clearing.
Best of luck,
Ernie Hyde
+Ernie Hyde Some say the dead yeast cells and settled particles can negatively affect the flavor of the wine. Instead of stirring, would an alternative be to add some fresh yeast to the secondary? Yeast is cheap! Also, do you know whether the live yeast remains suspended in the liquid. i.e. do all the bubbles start from the bottom of the primary?
+Earl Ledden I never found stirring to cause any negative effects to the flavor of the wine. I never tried adding yeast in the secondary and would not recommend it due to the yeasty taste that may result. I don't know if any yeast is suspended in the liquid, but most of the fermenting is done at the bottom from my observations.
Does it matter if the liquid in the bucket is only halfway up?
Fiorella Weaver are you making a kit or from scatch?
why on earth would you sir up the gunk on the bottom.....isn't the purpose to rack the juice off of the settled gunk?
Ronald, that is an excellent question. At this stage of the process we shouldn't be overly concerned with clearing the wine, but more with the continuing fermentation of it. The solids at the bottom of the primary vessel contain grape solids for sure but also yeast which is needed for further fermentation. The future steps of racking will eliminate both of these from the finished product.
What is the platform you use to dry the carboy upside down?
+Christina Hurley It is a carboy drainer. See www.morebeer.com/products/blue-carboy-drainer.html There may be variation of these but it worked find for my needs.
Regards,
Ernie Hyde