My wife and I are new wine makers, or at least are trying to be, we just moved wine into the secondary fermintation step and am not sure if we messed up at some point. Wine appears to have A LOT of sediment at this point. We are 6 days in and SG is right at or just under 1.00. Seems like that happend FAST! Not going to lie our temp was pretty high, staying close to 80 most of the time. Did we kill the yeast? should we have 2 or 3 inches of setiment at this point? Help!
Mosti Mondiale Moving to Secondary Fermintation
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geocorn
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You are just fine. Some of the wines will ferment very fast, especially this time of year with the high temperatures.
As to the sediment, you don't have as much as you think. The curvature of the carboy makes it look like you have a lot more sediment than you really have.
Just relax and have a glass of wine.
Cheers!
As to the sediment, you don't have as much as you think. The curvature of the carboy makes it look like you have a lot more sediment than you really have.
Just relax and have a glass of wine.
Cheers!
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I second what George says- he should know. It can progress really fast with kits this time of year- but that does not mean it is done. You will still get some continued secondary fermentation for another couple weeks. Then you need to degas and add stabilizers and clarify. Relax, let it finish up, clear, bottle and then age. When you get done you should have a very enjoyable wine there. If it tastes a bit rough for you then, let it age some and it will improve greatly.
Welcome mr dicken. Dont know what wine you are making but most kits have you transfer all the sediment (lees) to the carboy so that the clearing (fining) agent will work properly. Those lees will compact over time which you will have to stir up again when the wine is ready for you to add the rest of the stuff like fining agents, sorbate, and k-meta. You are doing good. 1 word f advise though is to really do a good job of degassing your wines this will help your wine clear and if you dont degass you will notice it later and usually after you have bottled your wine.
