Why do my wines always stop fermenting as soon as I transfer them to secondary?

[abefroman]

Why do my wines always stop fermenting as soon as I transfer them to secondary?

Ex.
Zinfandel
Starting SG-unknown
SG at end of Primary 1.000
SG at end of Secondary 1.000 (stabalized at the end of about 5 days straight at 1.000)

Jalapeno/Apple Base
Starting SG-1.082
SG at end of Primary 1.002
SG after 1 day of Secondary 1.002

Cab Franc
Starting SG-1.095
SG at end of Primary 1.003
SG after 1 day of Secondary 1.003

Merlot
Starting SG-1.094
SG at end of Primary 1.001
SG after 1 day of Secondary 1.004

What should I do in this case? Add yeast nutrient and stir?

 

[cpfan]

ABe:

What temperature do you have them at in the carboy? Do you add anything (like K-meta or sorbate) when transferring to carboy?

I know sg is more important than time, but how long did these wines have in the primary?

Steve

 

[abefroman]

What temperature do you have them at in the carboy?
>>72 deg.

Do you add anything (like K-meta or sorbate) when transferring to carboy?
>>No

I know sg is more important than time, but how long did these wines have in the primary?
>>4-4.5 days

 

[Runningwolf]

Next time you might try leaving them in the primary then entire time and see what happens. I know this doesn't answer your question and it's not what I do but others on the forum successfully do that.

 

[abefroman]

Correction, only the Jalapeno was at 72 deg, the grape ones were at 64 deg, thats too cold I'm assuming?

 

[cpfan]

Correction, only the Jalapeno was at 72 deg, the grape ones were at 64 deg, thats too cold I'm assuming?

YEP. 72 is good but 64 is cold. The fermentation will continue but very slowly. How long have you been waiting for the wine to ferment down in the carboy? It could take weeks. But I don't have any experience with it. I keep mine about 72-74F.

Steve

 

[abefroman]

YEP. 72 is good but 64 is cold. The fermentation will continue but very slowly. How long have you been waiting for the wine to ferment down in the carboy? It could take weeks. But I don't have any experience with it. I keep mine about 72-74F.

Steve

Just 1 day so far.

 

[AlFulchino]

lack of o2 as well in addition to temp

also racking off lees whilst going from one vessel to the other means remaining viable yeast is disposed of

 

[abefroman]

How long does secondary usually last for yall?

 

[AlFulchino]

each wine is different....this is nothing you want to rush...ever.....the best part of wine making is admitting to yourself that you should let it rest and do its thing...its the easiest thing to do yet the hardest....but...in the end aging is the very best thing a wine can have in its making except for one...starting w good grapes and blends

 

[Minnesotamaker]

Another thing that can mislead new winemakers is if they have an airlock on their primary and they are used to seeing the constant blub-blub-blub of the airlock. The reason the airlock bubbles is because the wine is saturated with carbon dioxide. Since the wine has too much CO2 dissolved in it, it is forced out as a gas and bubbles to the surface. When you move the wine from the primary to the secondary, you are agitating the wine. This encourages a higher than normal release of the dissolved CO2 (like shaking a bottle of soda). Once the wine is in the secondary, it is again sitting still and may have the ability to hold new dissolved CO2. Couple this with the fact that your wine is fermenting more slowly, it may take a few days before your wine reaches CO2 saturation and the airlock starts bubbling again.

 

[abefroman]

each wine is different....this is nothing you want to rush...ever.....the best part of wine making is admitting to yourself that you should let it rest and do its thing...its the easiest thing to do yet the hardest....but...in the end aging is the very best thing a wine can have in its making except for one...starting w good grapes and blends

At some point won't it need to be sulphated though? After about how long?

 

[Wade E]

Its one reason I ferment to dry in the bucket and my wines always go below 1.000 except for that dang W.E Choc Raspberry kit which always stops before its supposed to. I know every trick from every forum for keeping this going and tell everyone about these tricks and most get it down to where its supposed to but not me!!!

 

[abefroman]

Its one reason I ferment to dry in the bucket and my wines always go below 1.000 except for that dang W.E Choc Raspberry kit which always stops before its supposed to. I know every trick from every forum for keeping this going and tell everyone about these tricks and most get it down to where its supposed to but not me!!!

Do you use an airlock on the bucket towards the end?

 

[Wade E]

Yes, I actually keep the lid on the whole time and just open it daily and stir or punch down depending on what Im fermenting. I have a cat that will get right into the wine if I dont snap the lid down.

 

[abefroman]

Yes, I actually keep the lid on the whole time and just open it daily and stir or punch down depending on what Im fermenting. I have a cat that will get right into the wine if I dont snap the lid down.

Lol, I was wondering about that, I have a cat too, she doesn't seem to go near the wine though.

 

[abefroman]

Another thing that can mislead new winemakers is if they have an airlock on their primary and they are used to seeing the constant blub-blub-blub of the airlock. The reason the airlock bubbles is because the wine is saturated with carbon dioxide. Since the wine has too much CO2 dissolved in it, it is forced out as a gas and bubbles to the surface. When you move the wine from the primary to the secondary, you are agitating the wine. This encourages a higher than normal release of the dissolved CO2 (like shaking a bottle of soda). Once the wine is in the secondary, it is again sitting still and may have the ability to hold new dissolved CO2. Couple this with the fact that your wine is fermenting more slowly, it may take a few days before your wine reaches CO2 saturation and the airlock starts bubbling again.

Thanks!

I noticed some bubbles in the carboy, but the airlock doesn't have much action yet.

 

[abefroman]

I think I'll top off the carboys bring up the temp a little and then if I don't see an SG change in a couple weeks degas, sulphite and stabilize, does that sound right?

 

[Dugger]

As others have mentioned you could let it ferment completely in the bucket. If you want to transfer to the carboy, do it when the SG is around 1.010 when the yeast is a little more active rather than down around 1.000. Also, don't be afraid to bring over some sediment to the carboy from the bucket.

 

[AlFulchino]

At some point won't it need to be sulphated though? After about how long?

typically every three to four mos you would make your sulfite addition...usually in the 5 gram per 5-6 gallons.....but that is just a general rule....sulfite testing is advisable