Wannabe
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- Joined
- Jan 15, 2011
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When you ferment to dry in the primary, should there be much activity in the secondary? I have a batch of orange wine made from fresh oranges that was fermented to dry and then moved to the secondary. There has been almost activity since it moved. I had put some zest in it and it just floats on the top. There are no bubbles coming up through the airlock. Is this normal when it's fermented to dry in the primary?