Hi again everyone,
The Barbera I am about to re-rack was different than any other kit I've gotten from George because it was the first time Ireceived an Enzyme packet.
The Question:
The instructions say to ferment in primary at 10 days, 10 days for the secondary, but to add the enzyme packet when you rack to the secondary.
I'm thinking you want to add the enzyme packet while you still have active yeast, which means to me, if the primary ferments to dry, you don't have active yeast during thesecondary fermentation. Since I wasn't clear on the purpose of the enzyme packet, I naturally assumed the part about needing active yeast, and decided to not go the full ten days on the primary, but went by the SG instead.I did this becauseI still had "bubbling" going on,,,, although it was slowing down to a great degree.
If I had NOT had the enzyme packet, I wouldn't have worried about the primary going to dry and would have let it set for the full ten days before racking to the secondary.
I figured if fermentation was still happening in the primary,and the SG was 1.00 or below, I would still have active yeast in the secondarywhen I added the enzymeas Iracked it. Was my thinking logical or did I mess up my Barbera?
Sipper
The Barbera I am about to re-rack was different than any other kit I've gotten from George because it was the first time Ireceived an Enzyme packet.
The Question:
The instructions say to ferment in primary at 10 days, 10 days for the secondary, but to add the enzyme packet when you rack to the secondary.
I'm thinking you want to add the enzyme packet while you still have active yeast, which means to me, if the primary ferments to dry, you don't have active yeast during thesecondary fermentation. Since I wasn't clear on the purpose of the enzyme packet, I naturally assumed the part about needing active yeast, and decided to not go the full ten days on the primary, but went by the SG instead.I did this becauseI still had "bubbling" going on,,,, although it was slowing down to a great degree.
If I had NOT had the enzyme packet, I wouldn't have worried about the primary going to dry and would have let it set for the full ten days before racking to the secondary.
I figured if fermentation was still happening in the primary,and the SG was 1.00 or below, I would still have active yeast in the secondarywhen I added the enzymeas Iracked it. Was my thinking logical or did I mess up my Barbera?
Sipper