Primary to secondary

[nyc8393]

Alright, this might be a dumb question, but if Im still seeing bubbling in the airlock, yet the specific gravity is where I want it to be, is it acceptable to move it to secondary? Won't it just continue fermenting in secondary (but less)?

 

[Rampage4all]

If the SG is where you want it move it to secondary and dose it with potassium sorbate and kmeta to stop the Fermentation.

 

[sour_grapes]

I must respectfully disagree with Rampage4all. If the SG is where you want it (for the conclusion of primary, say, 1.000 to 1.010), move it to the secondary fermentation vessel and allow it to continue fermenting until it is dry (say, 0.990 to 0.995). Do NOT add sorbate and kmeta until this point. (Further note, it is difficult to terminate an active fermentation.)

At the end of primary, the fermentation is not quite over yet, and also the must is loaded with CO2, so, yes, there will be airlock activity. Nothing to be concerned about.

 

[nyc8393]

Thanks! I didnt even think about the CO2! Ill be checking the specific gravity tomorrow

 

[richmke]

Yes, yes. The purposes of moving to secondary are:
1) Put it under airlock and minimize head space, in order to minimize oxidation.
2) Get the wine off the gross lees in order to eliminate the risk of off flavors from the lees.

The risk of racking too soon is that you stop fermentation too early. But, if it is at your target SG (or lower), it should be fine.