Transferring to secondary

[homesteader26]

When I transfer from my primary to secondary should I try to leave as much sediment in the bucket behind? I'm wondering if it is at 1,0 or .994 or so if it would be wise to try not to transfer just to have to get rid of when racking.

If a wine us not done fermenting and is at 1.040 would I transfer everything then?

Thank you for all the guidance! I'm learning so much and having fun with my adult science projects!!

 

[codeman]

Is this a kit or not

 

[wineforfun]

I always leave as much sediment/lees as possible behind with each racking. It is just that much less to get rid of down the line.

 

[sour_grapes]

If a wine us not done fermenting and is at 1.040 would I transfer everything then?

If a wine is not done fermenting and is at 1.040, I would not rack it.

 

[Turock]

You can get it in the secondary at an SG of 1.000, but it's real important to try to get your wine to go to the dry stage because that small amount of continued fermentation, along with all the CO2, can often blow the airlock out of the carboy. Once you siphon it over, it will be very active for a while. So if the airlock blows off, just leave the airlock off the carboy for a few hours--your wine is protected because of the positive pressure of the CO2--and then try replacing it. Once it calms down, the airlock will stay in.

As soon as you see sediment start up the racking cane--it's time to stop. Don't transfer that crud over because the products of fermentation can be very nasty and even cause H2S problems. After a couple days, when you see lots of sediment in the carboy, rack it again. Don't allow the wine to reside on the gross lees to avoid problems.

 

[Tenbears]

There is much more I would like to know about this particular batch.

What was your starting SG? What yeast did you use? why do you feel it is time to rack?

If you want to transfer from the primary to a carboy because you need the primary, and the fermentation is not violent. then just transfer don't sweat the lees right now.
If you want to rack because the recipe says rack to carboy in 2 weeks. That is a generalization, I would let the SG get down to at least 1.015 1.000 would be better.

If you started with too high of a SG for the yeast to be able to digest before it reaches it's alcohol tolerance, then the SG may never come down.

these are just some of the reasons having a good hydrometer, or refractometer and using them are important

it should also be noted that inconsistencies in temperature can slow fermentation and reduce it's activity.

 

[homesteader26]

Ok good to know - my l

 

[homesteader26]

Oops hit that button too soon! Making fruit wines and my fresh fruit Concord I put in secondary yesterday has about 3 inches on the bottom of "stuff" and I didn't know if it would condense or if I should just switch today.

I also have a couple of other buckets of the Concord that I made cooked juice to ferment and was going to transfer today from primary to secondary but they are at 1.040 - so do you think I should wait longer on those 2?

 

[Turock]

I would wait--see if they will go under 1.000 SG THEN go to the secondary.

 

[homesteader26]

Tenbears I have been learning and acquiring equipment over the last 4 wks. The batch I was going to rack that Turock suggests waiting started out with a SG too high because I hadn't bought a hydrometer at that point and was following a recipe that had 1 part juice to 1 part water to 1 part sugar. When I got the hydrometer it had just begun to ferment and was 1.130 and used Lalvin EC 1118 on 9/16 - it is actually at 1.050 today - ph 3.3. I added yeast nutrient on 9/24 and it was 1.060 then.

If the yeast dies out early would it just be a sweet wine?

 

[WineYooper]

If you really need the space and want to transfer to a carboy stir like crazy before racking to get some of the co2 out then let sit for an hour and much more will settle out since the solids don't have the bubbles to cling to. When you rack and let the must waterfall to the bottom you will see the foam created from the bubbles as opposed to running it down the side to minimize air contact and that will help release co2 especially if you don't stir. You would be racking in a week or two so more will settle out then. I end up bulk aging for close to a year and I still get some fine whispy sediment in my bottles. I also knock on the sides of my better bottles, before it's time to rack, and watch the stuff fall down the sides from the grooves, glass doesn't hold the lees up. From my records I transferred to secondary at 1.005 first time & 2nd time it finished to .00995.

 

[richmke]

If the yeast dies out early would it just be a sweet wine?

Yes, but .... it may continue to ferment really slowly (survival of the fittest, most but not all die).

 

[Tenbears]

Tenbears I have been learning and acquiring equipment over the last 4 wks. The batch I was going to rack that Turock suggests waiting started out with a SG too high because I hadn't bought a hydrometer at that point and was following a recipe that had 1 part juice to 1 part water to 1 part sugar. When I got the hydrometer it had just begun to ferment and was 1.130 and used Lalvin EC 1118 on 9/16 - it is actually at 1.050 today - ph 3.3. I added yeast nutrient on 9/24 and it was 1.060 then.

If the yeast dies out early would it just be a sweet wine?

With a specific gravity of 1.130 the must would be capable of producing 17.7% alcohol however it is imposable to determine how much sugar had already been converted by the then working fermentation. The yeast you chose has an alcohol tolerance of 18%. Depending on how long the yeast had been working when you took the first SG reading, your yeast could have played out. At this point with the information available I would I would transfer to a carboy, and affix an airlock. Follow the procedures as though all in normal. With the readings you currently have you will have a sweet wine for sure. When the wine cleared be sure to add potassium sorbate to prevent re-fermentation.
Understand most of my experience is in making mead. thus there may be some differences in the process. when transferring to a carboy, I would do a sample tasting to be check alcohol is adequate and I like the flavor.