Secondary Fermintation

[Jennifer Zigler]

So I waited until the foam died down to end primary fermintation (7 days) and began secondary fermintation its been 5 days in the carboy now with the airlock there is no foam though and I havent heard any bubbling. Is something wrong or is this normal?

 

[sour_grapes]

It is a bit hard to tell from what you have told us. It's likely just fine, but I have some questions.

Did you take readings of the specific gravity (SG) with a hydrometer at any point in this process?

Also, what are you making? How does it taste at this point?

By the way, you may know this already, but let me say it just to be clear. This isn't really "secondary fermentation," although we sometimes (sloppily) say that. This is still alcoholic fermentation (AF); AF is carried out in the primary fermentation vessel (bucket) and then, once that slows down, AF is completed in the secondary fermentation vessel (carboy). True "secondary fermentation" refers to malolactic fermentation, wherein you add special bacteria that can convert malic acid to lactic acid.

 

[Ajmassa]

By the way, you may know this already, but let me say it just to be clear. This isn't really "secondary fermentation," although we sometimes (sloppily) say that. This is still alcoholic fermentation (AF); AF is carried out in the primary fermentation vessel (bucket) and then, once that slows down, AF is completed in the secondary fermentation vessel (carboy). True "secondary fermentation" refers to malolactic fermentation, wherein you add special bacteria that can convert malic acid to lactic acid.

Well said. This has always been a pet peeve of mine. And I put the blame solely on the kit manufacturers. “Secondary” is just one aspect. Certainly confused me at 1st. You learn then need to “unlearn”.
If they just included a few extra paragraphs further explaining the “why’s” instead of just the “what’s” it would really connect the dots for so many.

 

[Ajmassa]

And btw Jennifer, your likely cool. Sourgrapes hit all the points. Shouldn’t have much visible activity at all after 7 days. Feel free to seek further advice for the kit. Following the instructions note for note isn’t exactly needed- especially the timelines.
First suggestion since it’s likely coming up soon- if this is a wine fermented dry that isn’t getting sweetened later then skip that packet of sorbate addition. (Used to make sure residual sugar doesn’t ferment)

 

[Thig]

but let me say it just to be clear. This isn't really "secondary fermentation," although we sometimes (sloppily) say that

It is amazing how some misconceptions just seem to persist. We were trying to correct this back in 2012 when I joined and it is still going on.

 

[Johnd]

It is amazing how some misconceptions just seem to persist. We were trying to correct this back in 2012 when I joined and it is still going on.

Like @Ajmassa5983 , it's a pit of a pet peeve of mine as well, @sour_grapes described the the transgression very eloquently (as usual!!). Perhaps it's time to renew the effort, recognizing that there are primary vessels and secondary vessels used in alcoholic fermentation, but only one true secondary fermentation - malolactic fermentation. I feel like most folks know this, but as Paul said, we sometimes get sloppy in our terminology.

 

[kyle5434]

So I waited until the foam died down to end primary fermintation (7 days) and began secondary fermintation its been 5 days in the carboy now with the airlock there is no foam though and I havent heard any bubbling. Is something wrong or is this normal?

As long as you have water in the airlock, you should be able to see AND hear the CO2 bubbling through if it's actively fermenting. If it's only been 12 days total, I'd leave it be for another day or two. I've had batches that looked like they were done (no discernable airlock movement), only to start slowly bubbling again a day or two later. And sometimes it can take up to a minute or more for the airlock to bubble when it gets towards the end of fermentation.

You can also check to see if there are any tiny, tiny bubbles working their way up to the surface of the wine in the carboy. Sometimes you need a strong light, and perhaps a magnifying glass, to see them.

If, after a couple more days, you see no activity (bubbles in the wine or airlock movement), you're probably safe to move on to the next step of the instructions.