what the heck?????

[scotty]

Can someone clarify this for me--im using a concentrare There is no pulp in this batch.


I usually dont stirfor 24 hours before transferring from the primary to a carboy .





The third essential step in winemaking is to additional ingredients to strain off the liquid from the pulp, put it (the liquid) into a secondary fermentation vessel (a carboy or jug), fit a fermentation trap (airlock) on the mouth of the bottle, and allow fermentation to proceed at 60-65 degrees Fahrenheit until all bubbling ceases (after several days to weeks).


Transfer does not mean rack. While the solids are strained off and discarded, the liquid and lees are poured through a funnel into the secondary. The lees are important at this stage because many of the live yeast cells will have settled into the lees. Without them, fermentation will get very sluggish or stick (stop altogether). The best procedure is to stir the wine to get the lees into suspension, then pour the liquid through a large funnel into the secondary. If the funnel has a fine-mesh screen insert, use it to filter out the gross lees (large bits of pulp). The fine lees, containing the yeast, will pass through the mesh.Edited by: scotty

 

[masta]

Iwould follow the method you have been doing and don't totally agree with Jack Keller's statement here.

 

[daveb50]

I don'tuse a funnell, but I do get all the liquid, even the mucky stuff at the bottom.

Dave

 

[Waldo]

I just attach a hose to the spigot on my fermenter and drain right from the fermenter to the carboy.

 

[scotty]

I chose to move all the juice even the lees. Im still a newbie and like trying things.