Cellar Craft Malbec - Quick question about secondary fermentation

[geek]

My Malbec came down to barely ~1.000 yesterday evening and per instructions I rack off the lees and put into another 6gal plastic bucket.

I pitched yeast Saturday so this is about 4 days, instructions say 10-12 days so this kit is way ahead.
Anyways, the instructions call for transferring to a carboy and place air lock and leave there for ~10 days (more or less).
Since I don't have an empty 6gal carboy, would it be ok to leave in the 6gal plastic bucket for the secondary with about ~3 inches of headspace?

If possible I'd like not to split into a 5gal and put the rest of the wine (about around 1/2 gal) into another jug, I plan on doing so at the clearing stage in 10 days, but for now wonder if safe to leave in the bucket with air lock but some good 3" head space.
Wine is still fermenting, I can see tiny bubbles coming up so I guess it still has a few days to finalize with room temp ~66F and brew belt on.

Thanks,

 

[DoctorCAD]

Not really. The "secondary" fementation doesn't produce enough CO2 to blanket the wine. A day or two wouldn't be a problem but no longer than that.

 

[Julie]

I normally ferment to dry in the primary, at 1.000 I snap down the lid and add an airlock. Any by the way, you are not going thru a "secondary" fermentation. All you are doing is racking to a secondary vessel, the fermentation is still the same one that you started with.

Secondary fermentation normally means an MLF.

 

[cpfan]

My Malbec came down to barely ~1.000 yesterday evening and per instructions I rack off the lees and put into another 6gal plastic bucket.

I don't think that the instructions want you to rack to another plastic bucket, but rather to a carboy.

I checked the online instructions for both the Cellar Craft Sterling and Showcase and both say "glass or clear plastic carboy".

Steve

 

[geek]

Any by the way, you are not going thru a "secondary" fermentation. All you are doing is racking to a secondary vessel, the fermentation is still the same one that you started with.

Secondary fermentation normally means an MLF.

I know, this is the term typically used here and what I was referring to. Even instructions on all kits I've made call it 'Secondary Fermentation'.

I don't think that the instructions want you to rack to another plastic bucket, but rather to a carboy.

I checked the online instructions for both the Cellar Craft Sterling and Showcase and both say "glass or clear plastic carboy".

Steve

Right, hence the reason of my question to see if anyone has moved to secondary but using another plastic bucket (with air lock) with such a head space.

 

[geek]

I normally ferment to dry in the primary, at 1.000 I snap down the lid and add an airlock.

So it sounds you have practiced this method of leaving in plastic bucket (air lock) after it goes to 1.000

How long have you left the wine in it, how many days (I know you do it when completely dry at 0.9xx)?

 

[bkisel]

Lower end RJS VdV kits have you staying in the primary bucket for "secondary". I know that at one time (some?) RJS higher end kits did the same but instructions for them changed about 1.5 years ago to rack to secondary @ 1.020 or lower BUT still not top off until racking for stabilization and clearing in what would be the third phase. I think you'll be just fine air locking and going to dry in your primary bucket. Maybe give a good stir and lock it down?

Varis, PM sent.

 

[Julie]

I do not do kits so I can not explain why kits makers would say secondary fermentation. I wonder if the wording in the instructions maybe such as some would think that is what they are saying and maybe they are referencing a secondary vessel, aka a carboy instead.

Anyway, when I start I always have a hydrometer in the must this gives me a very good idea on how fast or slow my ferment is going so when I snap the lid down I have some type of an idea on how long it should take. Normally it is 3 to 4 days but I have had it 7 days before fermentation was complete

 

[geek]

Thanks for your comments.

 

[FRANKC]

Secondary

I always thought that the term "secondary fermentation" referred to the anaerobic phase of fermentation that occurred under the airlock, in the absence of oxygen.

 

[SouthernChemist]

I always thought that the term "secondary fermentation" referred to the anaerobic phase of fermentation that occurred under the airlock, in the absence of oxygen.

I think the term 'secondary fermentation' is misleading when it comes to kits. It implies there is a separate process going on, but in reality they just want you to put it in a more secure container. Ultimately, they're trying to make sure people don't screw anything up.

It's a misconception that you need oxygen for fermentation when it fact it is always anaerobic. It allows organisms to continue metabolizing glucose/other sugars when they have no access to oxygen or cannot utilize it. If a cell can help it, they usually would prefer not to utilize fermentation. Human cells actually utilize fermentation when oxygen starved, too, though unlike yeast cells, we produce lactic acid instead of alcohol. That's probably a good thing because working out in the gym or going for that run would otherwise become a little crazy.