Does headroom matter in Fermentation stage?

[bigandy]

Can I ferment a 3 gallon batch in a 7 gallon mash bucket? I will then transfer to a 3 gallon carboy once fermentation is done

 

[BigDaveK]

Headspace does not matter in the primary container. Lots of wiggle room in the secondary container. Becomes critical in bulk.

 

[bigandy]

Headspace does not matter in the primary container. Lots of wiggle room in the secondary container. Becomes critical in bulk.

ok thank you

 

[BigDaveK]

I forgot my manners - Welcome to WMT!
This is a great place to learn about wine making and many people are happy to help. And there are NO stupid questions - we were all clueless at one time.

 

[bigandy]

I forgot my manners - Welcome to WMT!
This is a great place to learn about wine making and many people are happy to help. And there are NO stupid questions - we were all clueless at one time.

i'm sure ill have some more stupid questions soon, as i'm starting my first ever batch in a few days

 

[Ericphotoart]

There are no stupid questions. This is the most friendly forum I've ever belonged to. Winemaking is not something you learn in high school so you will be forgiven everything (almost everything?)

 

[Jovimaple]

Welcome to WMT!

 

[ChuckD]

i'm sure ill have some more stupid questions soon, as i'm starting my first ever batch in a few days

Welcome to WMT.

Whatcha makin? Post your “recipe” and process here and maybe you can avoid a few mistakes

 

[winemaker81]

Welcome to WMT!

It's best to not fill the primary fermenter more then 3/4 full. While a lot of ferments are sedate, once in a while it's really active, and if the fermenter is too full, it will overflow.

 

[sour_grapes]

Welcome aboard!

 

[wineview]

Headspace does not matter in the primary container. Lots of wiggle room in the secondary container. Becomes critical in bulk.

When does secondary become bulk. Correct me if I am wrong but I consider bulk when I transfer to a carboy with a SG in the range of .995 or lower.

 

[winemaker81]

When does secondary become bulk. Correct me if I am wrong but I consider bulk when I transfer to a carboy with a SG in the range of .995 or lower.

I consider it bulk aging when I've racked off the lees and have no intention or racking again for 3 to 12 months.

bulk aging = ignore the wine and find other things to occupy my spare time

 

[wineview]

I consider it bulk aging when I've racked of the lees and have no intention or racking again for 3 to 12 months.

bulk aging = ignore the wine and find other things to occupy my spare time

Correct.

 

[BigDaveK]

I'm only giving my two cents because you tagged me. I'll add just a little to what @winemaker81 said. I make country wines and with some ingredients I'll get considerable lees in the secondary vessel. So to me also, racking from secondary is the start of bulk.

 

[wineview]

I'm only giving my two cents because you tagged me. I'll add just a little to what @winemaker81 said. I make country wines and with some ingredients I'll get considerable lees in the secondary vessel. So to me also, racking from secondary is the start of bulk.

Ok. In some cases yes.

 

[Rice_Guy]

Welcome to WMT