Mosti Mondiale Late Transfer to Secondary

[grilljockey]

Hoping this is not an issue...but just want to clarify.


I've got my first Alljuice fermenting as we speak. Unfortunately, I was called out of town unexpectedly on business for a few days, and racked from primary to secondary (and onto oak) a couple of days later than expected. The SG was down to 1.0, versus the 1.02 recommended.


Again, I don't expect this will be a huge issue...I just plan to leave it an extra two days on the oak and lees before I rack off.


Anything else I should be concerned about?

 

[smurfe]

Nope, you should be fine.

 

[peterCooper]

I presume it was still fermenting a little by the time you transferred?

 

[Wade E]

You should be fine but try not to let this happen to often as sometimes this can cause a stalling effect with the yeast and the added fermentation gases are used to protect the wine in carboy.

 

[grilljockey]

She's still bubbling (about once every 15 seconds) 24 hours later. Looks like I'm good. Thanks!

 

[peterCooper]

I'd say things were fine. You probably have seen on other threads that you need to rack to secondary before the fermentation finishes so that you get a CO2 buildup in the carboys to prevent oxidation.

Keep us posted.

 

[uavwmn]

Smurfe, great little avatar!!!!