WineXpert primary

[monkey wines]

Hi,


I'm very new at this, and I have (most likely) a very stupid question.


Why do you have to rack kit wine into a secondary (carboy) fermenter at 1.010. Can't you wait till it is finished fermenting in the primary, befor racking it to the carboy?


Thanks


mw

 

[Hippie]

As the fermentation slows, it is creating less CO2 to protect the wine, and so needs to have a smller airspace above it. The fermentation in the bucket is aerobic, in the carboy topped up it is anaerobic. Read up and study.


http://winemaking.jackkeller.net/index.aspEdited by: Country Wine