Peach wine sedimet

[MTD4090]

Hi guys. This may be a dumb beginner question but I just racked my first batch of peach wine from my primary bucket to secondary carboy with my auto siphon and a layer of sediment has since formed a layer on top of my wine. Should I just leave it until I rack again in a few weeks or do I need to rack again soon to remove it? Thanks!

 

[RegionRat]

What is the sg? I would leave it the airlock till it is done fermenting. You will know this buy the lack of activity in the airlock and the sg has stopped going down and you get the same reading a few days in a row. Rack off what settles to the bottom of the carboy then you will add kmeta and sorbate. The standard dose of kmeta is 1/4 tsp for 6 gal. It looks like you have 3 gal batch there. To get the right amount of kmeta put 1/4tps in 6 oz water, then just add 3 oz to you wine.

RR

 

[MTD4090]

It's at 1.040. But I guess I spoke too soon. All the sediment sunk to the bottom

 

[seth8530]

I think you racked a lil early capin! I typically wait until close to 1.000 if the fermentation is moving pretty well. Everything should work out fine, the losses might be kind of high.. But all should be ok.

 

[jamesngalveston]

looks like its fullof co2.

 

[MTD4090]

I think you racked a lil early capin! I typically wait until close to 1.000 if the fermentation is moving pretty well. Everything should work out fine, the losses might be kind of high.. But all should be ok.

Oh really? The book I'm using says to move it into the secondary and add airlock when it hit 1.040. Then rack again when it hit 1.000. Idk if it's any good. It's called the Winemaker's Recipe Handbook. Purple cover

 

[jamesngalveston]

i rack when it hits .990, i let all my wines go dry.

 

[seth8530]

Oh really? The book I'm using says to move it into the secondary and add airlock when it hit 1.040. Then rack again when it hit 1.000. Idk if it's any good. It's called the Winemaker's Recipe Handbook. Purple cover

Yeah really, I can see no reason to rack that early, you are only making your wine more likely to stall out by removing it off a large portion of the yeast and causing excess losses. Honestly, as long as the fermentation is moving at a good clip I would not rack until it is done... However, racking at around 1.000 is a good rule of thumb.. However, say if your wine stalls out at 1.005.... Then you better be racking at 1.005 instead of letting it oxidize on you by letting it sit for a week or two waiting for it to come on down from 1.005.

 

[MTD4090]

Ah ok makes sense. So just leave it in the bucket without an airlock until it hits 1.000ish? I'll keep that in mind next batch I make

 

[seth8530]

yeah pretty much, unless it stalls out before then.

 

[RegionRat]

Some people rack as high as 1.020. Myself, I my plan on racking around the 1.010 mark. I like that number in case something comes up the day I was planning to rack. If I dont do it at 1.010 there is still a few day window to get it done.

You kinda get a feel for the ferment as you take sg readings along the way. Every ferment will work at its own rate. Some real fast and others seem to take for ever. There are many variable, temp, type of fruit, level of nutrients, etc.

When you rack to seconday you are starting beginning stages of clearing. The airlock will trap CO2 and help keep the wine from oxidizing. At the same time as the CO2 production is starting to slow and the suspended particles will begin to settle out.

When I transfer to 2ndary I always up a piece of 2X2 under one side of the carboy. That way the sediment will be more concentrated to one side. When I rack out of secondary I move the 2X2 to the other side so the carboy leans the other direction. That way when it is leaning the other way I can stick the racking cane in less lee.





RR