Quantcast

1st transfer and ALOT of CO2

Wine Making Talk

Help Support Wine Making Talk:

vacuumpumpman

Vendor
Sponsor
Joined
Aug 24, 2011
Messages
4,056
Reaction score
1,047
I just racked from the bucket to the Carboy - WOW did I get alot of CO2 out using the Allinonewinepump !

FOAM!!!!.jpg
 

vacuumpumpman

Vendor
Sponsor
Joined
Aug 24, 2011
Messages
4,056
Reaction score
1,047
It is a Gewürztraminer wine from chile - I transferred it at 1.00 on the hydrometer scale.

It was actively brewing for 5-6 days using D47
 

bkisel

Junior Member
Joined
Jun 29, 2013
Messages
3,679
Reaction score
1,804
Seeing that much foam on a primary to secondary transfer is a first for me! I did however once get a foam overflow while degassing after secondary by hitting the wine to heavy/fast with a wine whip. This was with wine a little over the shoulder of a 6.5 gallon carboy.
 
Last edited:

cmason1957

CRS Sufferer
WMT Supporter
Joined
Aug 5, 2011
Messages
4,130
Reaction score
3,414
Location
O'Fallon, MO - Just NorthWest of St. Louis, MO
Wow. I hope my Gewurztraminer that I just started doesn't have quite that much. I stirred mine for the first two days, then airlock and into the refrigerator at about 55. My heart is only good down to 59,so I'll probably take it out in the morning and let it warm up a bit.

Can you imagine trying to get all that out by stirring? Good thing you have one of those vacuum pump things.
 

bkisel

Junior Member
Joined
Jun 29, 2013
Messages
3,679
Reaction score
1,804
So is this what you would expect to see using the AIO to go from primary to secondary? Is there something unique to this batch of wine that is resulting in all that foam?
 

vacuumpumpman

Vendor
Sponsor
Joined
Aug 24, 2011
Messages
4,056
Reaction score
1,047
I typically see this when doing this process. I transferred at hydrometer reading of 1.000
 

AZMDTed

Just a guy
Joined
Feb 23, 2015
Messages
764
Reaction score
540
I've not seen that much when I used my AIO to rack to secondary unless I really rocked the carboy, but lately I've been using my siphon for this stage. I want to ensure there's enough CO2 to protect my wine in secondary. Though with the amount of CO2 I've had that's probably an unnecessary thought. Of course after secondary, all means are fair game to degas.
 

Stevelaz

Senior Member
Joined
Apr 12, 2016
Messages
310
Reaction score
83
Wow, here is my Chardonnay right after racking today. No where near as much foam. I wonder if its because i let mine go to dry before racking.....

image1 (18).JPG
 

stickman

Veteran Winemaker
Joined
Jun 16, 2014
Messages
1,697
Reaction score
1,634
Maybe the vintage has a higher than usual protein content causing extra foam. In white wine the protein doesn't drop out unless you add bentonite or tannin etc.
 

vacuumpumpman

Vendor
Sponsor
Joined
Aug 24, 2011
Messages
4,056
Reaction score
1,047
Wow, here is my Chardonnay right after racking today. No where near as much foam. I wonder if its because i let mine go to dry before racking.....
More than likely - I have a red that went totally dry and I will be racking soon
 

Stevelaz

Senior Member
Joined
Apr 12, 2016
Messages
310
Reaction score
83
You know what else i just thought of? My Chardonnay has been fermenting in the basement where its about 65 deg! So im sure that is one reason why i did not pull that much gas...
 

FTC Wines

Senior Member
WMT Supporter
Joined
Apr 19, 2009
Messages
1,338
Reaction score
395
Location
N. Ft. Myers , Fl
Once in a while I get that much action when I vacuum rack. I also have noticed if I add K-meta first to the carboy and rack hard into it I get a Lot more foam, than I do when I rack first then add K-meta. Some wines just foam more than others. Roy
 

garymc

Senior Member
Joined
Sep 12, 2011
Messages
958
Reaction score
214
I always use an Allinone and I've never seen that much foam. A couple of times, maybe 3 or 4 inches, but not a foot.
 

Latest posts

Top