I'm starting my third wine kit now. In the first two kits I did, the primary fermentation has been very agressive - the wine has been almost done fermenting before going into the secondary. I have the primary in a relatively warm area of the basement, wrapped in a blanket, so the temp stays at about 72 degrees - so the fermentation goes quickly. The first batch I did was in the primary for 10 days, the second for 8, and the result was the same with both.
I'm just curious - is it really a BAD thing to do too much fermentation in the primary ? Should I be checking the SG daily and moving it to the secondary as soon as it gets to the recommended point for the kit, or is it ok to let it sit 7 to 10 days and then move it, even if the SG has moved closer to the 'finished' SG for the wine...
Hope that makes sense. I'm just wondering if I am being TOO patient with the primary fermentation - if I need to catch it earlier...
Thanks !
I'm just curious - is it really a BAD thing to do too much fermentation in the primary ? Should I be checking the SG daily and moving it to the secondary as soon as it gets to the recommended point for the kit, or is it ok to let it sit 7 to 10 days and then move it, even if the SG has moved closer to the 'finished' SG for the wine...
Hope that makes sense. I'm just wondering if I am being TOO patient with the primary fermentation - if I need to catch it earlier...
Thanks !