Primary Fermentation Doubts

[dustinkasper]

I recently purchased a small batch of chilean merlot for my first attempt at wine making.

I used a the master vintner series kit to blend and store all of the ingredients for primary fermentation. I started my batch on the 26th of June and have the following questions after 11 days:

1. Most of the literature online notes that primary fermentation is only a few days yet the instructions in my packet say to wait 15-17 days. Should I be checking the specific gravity at times or wait the minimal 15 days?

2. Most of the literature online also suggests not airlocking the batch to allow air to aid in the yeast multiplication process. The instructions in my packet to do the opposite. Should I be concerned?

3. The temperature of my batch is a stable 74 degrees F but does the batch also need to be in the dark?

4. Can the secondary fermentation be done in a repurposed (but sanitized) glass gallon wine jug?

5. Today (7.6.16) I saw no signs of bubbling at the surface of the must like I did a few days ago. Is this a concern so early in the primary fermentation process?

Thank you for the help.

 

[Arne]

I recently purchased a small batch of chilean merlot for my first attempt at wine making.

I used a the master vintner series kit to blend and store all of the ingredients for primary fermentation. I started my batch on the 26th of June and have the following questions after 11 days:

1. Most of the literature online notes that primary fermentation is only a few days yet the instructions in my packet say to wait 15-17 days. Should I be checking the specific gravity at times or wait the minimal 15 days?
Use the hydrometer. It is the only way you are going to know for sure what is going on with the ferment. When it gets below 1.000 and stays the same for at least 3 days, the ferment should be done.
2. Most of the literature online also suggests not airlocking the batch to allow air to aid in the yeast multiplication process. The instructions in my packet to do the opposite. Should I be concerned?
I usually do not airlock til the batch gets down to at least 1.010. This usually keeps me from worrying about the ferment getting too strong and blowing thru the airlock.
3. The temperature of my batch is a stable 74 degrees F but does the batch also need to be in the dark?
For the primary ferment it doesn't make much difference. When the ferment starts slowing down it is time to keep the light from it.
4. Can the secondary fermentation be done in a repurposed (but sanitized) glass gallon wine jug?
Sure, get it clean and use what you have. Clean, sanatized glass is great.
5. Today (7.6.16) I saw no signs of bubbling at the surface of the must like I did a few days ago. Is this a concern so early in the primary fermentation process?
Back to step one. Get your hydrometer out and take a reading.That is how you know what is going on.
Thank you for the help.

And last but not least, welcome to the forum. If you get a bit of time, go up to the introduction section and tell us a bit about yourself. Arne.

 

[rustbucket]

I recently purchased a small batch of chilean merlot for my first attempt at wine making.

I used a the master vintner series kit to blend and store all of the ingredients for primary fermentation. I started my batch on the 26th of June and have the following questions after 11 days:

1. Most of the literature online notes that primary fermentation is only a few days yet the instructions in my packet say to wait 15-17 days. Should I be checking the specific gravity at times or wait the minimal 15 days?

2. Most of the literature online also suggests not airlocking the batch to allow air to aid in the yeast multiplication process. The instructions in my packet to do the opposite. Should I be concerned?

3. The temperature of my batch is a stable 74 degrees F but does the batch also need to be in the dark?

4. Can the secondary fermentation be done in a repurposed (but sanitized) glass gallon wine jug?

5. Today (7.6.16) I saw no signs of bubbling at the surface of the must like I did a few days ago. Is this a concern so early in the primary fermentation process?

Thank you for the help.

dustinkasper,

Welcome to the forum. There is a lot of knowledge represented in the current and prior postings. Spend as much spare time as you have reading the various threads.

As to your questions:

1. Specific Gravity is a better gauge to use when deciding to rack to the secondary fermenter. Typically you rack when the SG is 1.010 or less. In Miami where I live, I typically get to that SG after 5 days.
2. The use of an air lock on your primary fermenter is the safest thing to do. There should be plenty of air available for the yeast with the fermenter cover in place.
3. It is not necessary to place your primary fermenter in the dark if it is opaque. Should you be using a clear glass container, then put a dark colored towel or tee shirt over it to keep out the light. The temperature that your fermenting at is perfect for a red wine. I ferment at a less than optimal 76 to 77 degrees and my wines turn out fine.
4. A re-purposed glass jug is fine for use as a secondary fermenter. The most important thing is that it be cleaned and sanitized before use.
5. It's not surprising that you see no signs of fermentation after 11 days. If you check your SG, I'm sure that you'll find it to be in the 0.994 to 0.996 range. Rack it to the secondary fermenter and continue following the kit instructions.

Good luck with your kit and keep us informed of your progress.

 

[heatherd]

Welcome to the forum!

There are folks who put a towel over the fermenter and folks who airlock it. It's probably up to your preference.