Skins Need To Be Sumberged???

[montanafos]

Quick question regarding a batch of Cellar Classic Winery Series Cab. I am at day 7 in the primary and have been stirring my skins (in bag) down every day. Fermentation has slowed considerably and a starting SG of 1.092 is now 1.019. My instructions say that I can begin secondary with a SG 02 1.020 or lower. My question is...do my skins need to be submerged in the primary as any indication that fermentation is complete or can I rely on SG alone...the bag of skins floats back to the top when I stir it down. Also, my spigot is raised from the bottom of the bucket about an inch and a half. Can I transfer to the secondary (glass carboy) via the spigot and hose or do I need to siphon? I was able to transfer beer via spigot as the primary was set up the same way. This is my first batch of wine and will be starting a batch of Cru Select Ehrenfelser. Thanks for your input.

 

[djrockinsteve]

The skins rise up due to the CO2 given off by the yeasts and are getting caught under them. By pushing them down you are keeping them moist and releasing CO2.

You may transfer now leaving the skins behind (let them drain, don't waste that juice). You could use the spigot but I wouldn't want to splash the wine. You would be wise to add a hose to the spigot if possible or siphon off allowing for little splashing.

Do transfer some of the sediment as your yeasts are living there (as well as floating) and need nutrients that are there. Not transferring some could strain your yeast and slow the fermentation.

 

[montanafos]

Appreciate the reply...I do use a hose that allows the wine to very gently transfer. I was hoping the SG was my final indicator so I will rack it to the secondary later today.

 

[Wade E]

I do thedse Cellar Classic Winery series kits a lot and always have a sg around 1.110, did you take a sg reading after the skins were in there for about 12 hours?

 

[montanafos]

I do thedse Cellar Classic Winery series kits a lot and always have a sg around 1.110, did you take a sg reading after the skins were in there for about 12 hours?

I did not. Don't recall that being in the instructions and I tried to follow them to a T as it was my first kit and I didn't want to screw it up. Would that have given me a different SG?

 

[Wade E]

Yes, there are available sugars in there. Like I said Ive made almost every one of these Winery Series and every one has come up to around 1.110 starting sg.

 

[Savana123]

The skins rise up due to the CO2 given off by the yeasts and are getting caught under them. By pushing them down you are keeping them moist and releasing CO2.

You may transfer now leaving the skins behind (let them drain, don't waste that juice). You could use the spigot but I wouldn't want to splash the wine. You would be wise to add a hose to the spigot if possible or siphon off allowing for little splashing.

Do transfer some of the sediment as your yeasts are living there (as well as floating) and need nutrients that are there. Not transferring some could strain your yeast and slow the fermentation.

This is what I do whenever I made a wine. the skin of grapes contains all the essential nutrients that are very important and by doing this we are regaining all the nutrients back with the juice.

 

[montanafos]

The skins rise up due to the CO2 given off by the yeasts and are getting caught under them. By pushing them down you are keeping them moist and releasing CO2.

You may transfer now leaving the skins behind (let them drain, don't waste that juice). You could use the spigot but I wouldn't want to splash the wine. You would be wise to add a hose to the spigot if possible or siphon off allowing for little splashing.

Do transfer some of the sediment as your yeasts are living there (as well as floating) and need nutrients that are there. Not transferring some could strain your yeast and slow the fermentation.

Transfer is done and I did use the spigot and hose and allowed the floating sediment to transfer, but not the caked sediment. The air lock is bubbling away. Thanks for the input.