Carboy topped

[jsmahoney]

My question is: After the primary fermentation, syphon to the carboy; do you fill 2" from the top, or 3/4 full? My instructions on the can (Sun Cal) say to keep fermentor topped up and fermentation lock attached. But,,, when I went from the primary bucket and syphoned to the carboy approx. 2" from the top, it bubbled right into my lock. So, I cleaned it, and reattached it. Did the same thing again. So, I took some out leaving 3/4 full, put the rest in a gallon jug, (approx 1/2 full), and placed the fermantation lock on both. They are both bubbling like crazy. According to the directions, I should rack again in 2 weeks and then again in 2 months.
This batch I did add some extra ingredients,(banana's, raisins,vanilla beans) hoping to get a fuller bodied wine. It fermented like I've never seen before, and took longer to get to the desired S.G. Starting S.G. 1.080, transferred from bucket to carboy at 1.000. (8 days). Could have been also the temperature was cool in the room too. (1.020 the 7th day) but no time to transferr. Added oak chips in carboy (5 gallon), but not the one gallon.


My thinking is when I rack in 2 weeks I should be able to meet the 2" mark on the carboy (thinking it will diminish in bubbling strength).


I've seen some talk about the wineentering into their fermentation lock, and also changing it several times. I've seen some 3/4 full during the racking from the bucket to the carboy. Please help me understand which is the correct way to do this. Or maybe there isn't a correct way!?


Thank you for your help!

 

[Wade E]

You only have to be 2" once the ferm. has completed. In the meantime
there isa blanket of gas between your wine and the airlock protecting
your wine from oxidizing. But once ferm. has stopped youll have to make
sure carboy is topped and water in airlock.

 

[jsmahoney]

Thank you for that information! I appreciate the fast reply!

Edited by: jsmahoney

 

[masta]

More info for you to understand the reason why you transfer from a primary fermenter to an air locked secondary carboy:



The main goal of the transfer from the primary to the secondary to get the wine away from any air (oxygen) and get it under an airlock so the yeast can concentrate on consuming the remainder of the sugar and not multiplying.


The primary fermentation is also called an aerobic fermentation
because the fermentation vessel is allowed to be opened to the
air. This air plays an important roll in the multiplication of
the yeast cells.


The secondary fermentation is an anaerobic fermentation which
means that air exposure is to be kept to a minimum. This can
easily be done by attaching an air-lock to the fermentation
vessel. It is this reduction in air exposure during the secondary
fermentation that entices the yeast to forget about multiplying
and start giving its energy completely to making alcohol.

 

[jsmahoney]

Thank you masta for your helpful explanation! Greatly appreciated!