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Curious: Why do the bubbles stop after transfering to secondary?

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WinoOutWest

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Can anyone explain why fermentation (or at least the bubbling) stops briefly after you transfer from the primary into the secondary?
 

Tom

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1st of all it depends on what the gravity is when you racked. As fermentation slows there is no sugar to eat and turn to alcohol. The bubbles will get smal;ler and smaller. This alone does not mean its finished. This is why we say to ck the gravity 3-4 days in a row. Wine should end around .990
So if you racked lets say @ 1.010 you may noe see any bubbles they may be very fine ones
 

djrockinsteve

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Racking is another way to degass. Between racking and aging your wine will lose some of it's co2
 

Wade E

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Yep, even though its still fermenting there was immense amounts of C02 in yoiur wine and the racking has removed some of it.
 

WinoOutWest

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ahh.. makes sense. So after its under air lock a again co2 levels build up again and it starts bubbling again.
Thanks.
 
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