They say to stir our primary country wines to encourage fermentation and reduce oxidation. I assume to not stir just before racking into secondary so the organic matter doesn't rot in secondary, is this right?
Then, if we have that lava "lamp action" in secondary, would that be rotting nasties into our cups?
I've noticed the volume drops during secondary where it first was gurgling into the air lock from 1" to being over 2" below the airlock..?
Should we make our home grown recipes to fill the carboy and then dreg into a few litres extra of spare bottles to make up the space taken by biological processes; being gas, heat and reproduction? Thus giving us exact same wine to top the batch up with?
Then, if we have that lava "lamp action" in secondary, would that be rotting nasties into our cups?
I've noticed the volume drops during secondary where it first was gurgling into the air lock from 1" to being over 2" below the airlock..?
Should we make our home grown recipes to fill the carboy and then dreg into a few litres extra of spare bottles to make up the space taken by biological processes; being gas, heat and reproduction? Thus giving us exact same wine to top the batch up with?