E
earlobes
Guest
Hi, I'm a little new to the whole wine making scene (having only made a kit wine so far), although recently I came accross 30lbs of fresh plums, and so have decided to make a plum wine. I bought a small book on the basics of making fruit wines, and one point caused me a little confusion.
The book says that when fermentation in the carboy or demijohn slows and the wine starts to clear, you should rack it into a sterile fermenter and add a campden tablet, and wait for fermentation to cease. The impression I get is that you want a minimum exposure to oxygen at this time, and I figure that throwing it all in a fermenter (with all that air space) would cause oxidation. Is this likely to be a problem?
Cheers
The book says that when fermentation in the carboy or demijohn slows and the wine starts to clear, you should rack it into a sterile fermenter and add a campden tablet, and wait for fermentation to cease. The impression I get is that you want a minimum exposure to oxygen at this time, and I figure that throwing it all in a fermenter (with all that air space) would cause oxidation. Is this likely to be a problem?
Cheers