White stuff?

Racked a WE Chilean Malbec to secondary yeasterday. Checked on it today and this is what I found... Any thoughts

Looks normal to me. It is still fermenting in "secondary." Does the white stuff look like foam and/or small bubbles?

It looks like the rest of the foam just white. Thanks for the reply


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You need to get that carboy topped up!!! Too much headspace. Use some marbles and get the level up into the neck.

It's still fermenting, "WE secondary." Plenty of bubbles coming up through the airlock. No need to top up yet.


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Well, yes, of course it's still fermenting--but too much headspace is a big risk for oxidation, but even more for vinegar production.

cimbaliw said:

Racked a WE Chilean Malbec to secondary yeasterday. Checked on it today and this is what I found... Any thoughts

Click to expand...

Little more info would help us answer better.. Is primary ferm complete? What's your current SG? If its finished, that wine should be topped all the way up and airlocked.. Are you planning to put the wine through MLF? If so now is the time, if not, sulfite wine to the correct ppm depending on its pH

SG was 1.000 when racked on Saturday.
Done fermenting? No.
MLF plans? No.
Sulfite? I just follow the kit instructions.

Took a look today and the white line is gone.

cimbaliw said:

SG was 1.000 when racked on Saturday.
Done fermenting? No.
MLF plans? No.
Sulfite? I just follow the kit instructions.

Took a look today and the white line is gone.

Click to expand...

If you do not want any future issues with this wine, top that carboy all the way up.. can't stress that enough… g/l

I don't top up. No problems. If I plan on bulk aging over 6 months I then worry about toping up. But for second rack with fermentaion still going I never top off. It will be racked in a few months when it is done droping the bulk of lees. For this stage I consider topping up a personal preference. Not a cause for panic. Just my personal experiance.


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It is more than a personal preference, it is a risk leaving a wine done fermenting with that much headspace for 6 months. As soon as the wine is finished fermenting it should be topped up. Like anything else you might get away with it a few times, but it is more likely to go bad on you. Combaliw is alright for now because it is still creating C02, but once fermentation is over it should be topped up to readuce headspace.

jensmith said:

I don't top up. No problems. If I plan on bulk aging over 6 months I then worry about toping up. But for second rack with fermentaion still going I never top off. It will be racked in a few months when it is done droping the bulk of lees. For this stage I consider topping up a personal preference. Not a cause for panic. Just my personal experiance.


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Click to expand...

you can drive without a seatbelt too for a long time with no problems.. but it just takes that one time…I'd rather be prepared..

I agree, this much headspace for 10d ain't no problem. When rack degassing, I'll slim down to a 5gal carboy. Thanks for the replies everyone.

BC

I use a seatbelt, but would chose not to have air bags or abs brakes if given the choice. I also do not put on my seatbelt when moving my truck from one end of the driveway to the other. Not topping up with fermentation still on going is like driving my truck in the driveway.
People grade risk diferently. Hense the "personal opinion and experiance" I stated.

Back on topic....
White line is normel. Fermentaion is still ongoing.



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