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Question-Leaving for 5 Days and my kits aren't quite ready for carboys

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bandit33

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Started 4 kits 10 days ago, 2 progressed just like all our previous kits (ready to rack by day 8/9) but 2 of our reds didn't. We're leaving for Vegas tomorrow for 5 days, can we rack to carboy and just not stabilize? SG's are at 1.002 and 1.000. TIA
 

Hordak

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I would leave them if it was me, nothing to worry about. I leave all my reds in the primary for at least a month and the ones with skins almost two months.
 

cpfan

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As far as I'm concerned if the sg is 1.005 or less, it's good to rack to carboy.

Steve
 

cpfan

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I would leave them if it was me, nothing to worry about. I leave all my reds in the primary for at least a month and the ones with skins almost two months.
Wine in primary for a month or two? ***NOT*** what I would call a recommended practice.

Steve
 

dralarms

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Rack em, and put them under airlock. Should be enough Co to protect them while you are gone. I also do not agree to leave them in primary, asking for hs2 problems.
 

sour_grapes

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Agree with Steve and DrAlarms -- you're well advised to rack at this point. They will finish up nicely while you are off at Lost Wages.
 

Redbird1

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Rack em, and put them under airlock. Should be enough Co to protect them while you are gone. I also do not agree to leave them in primary, asking for hs2 problems.
I thought H2S problems were the result of stressed yeast. How would extended primary result in H2S issues?
 

dralarms

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I thought H2S problems were the result of stressed yeast. How would extended primary result in H2S issues?

Leaving it on the gross lees too long can cause it also. Not as bad but it can cause off taste and smells.

Maybe hs2 was the wrong thing to use.
 

Quin

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I would leave them if it was me, nothing to worry about. I leave all my reds in the primary for at least a month and the ones with skins almost two months.
Hordak, I am super curious about how well this works. Are your primary vessels air tight, with the exception of bubblers? Does your wine end up with sherry flavors or H2S aromas? How does it compare with wine that was racked earlier, like between 1.000 and 1.020?

[bandit33: Sorry about changing the subject. Hope Las Vegas is treating you well.]
 

Doug’s wines

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Interestimg thread. The winemaker who “taught me” said always leave kits a little longer in the primary. He said up to 8-10 days which @bandit33 kit is at so I would rack too. Noted that the kits are designed for people who want a fast result, not an optimum one. He also extended secondary to 14 as well. In primary he wanted to draw as much flavor off the lees without any of the bad. I enjoy his wine and think it has more character than the ones strictly following the instructions so I’ve moved to doing this. Any other opinions?
 

Ajmassa

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I enjoy his wine and think it has more character than the ones strictly following the instructions so I’ve moved to doing this. Any other opinions?
I think your wines improving happens organically. The more you make and learn, the more you fine tune your process.
Vegas opinions?
-Blackjack basic strategy.
-Wheel of fortune slot.
-Roulette I like playing the outside.
-and of course, the sports book lounge
Still need to learn the world of craps. At the casino the group at the craps table is ALWAYS having more fun than anyone else. I want in.
Can’t go expecting to win. You’ll go crazy. Spearmint Rhino is a good club to cheer you up if you do.
 

Hordak

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Hordak, I am super curious about how well this works. Are your primary vessels air tight, with the exception of bubblers? Does your wine end up with sherry flavors or H2S aromas? How does it compare with wine that was racked earlier, like between 1.000 and 1.020?

[bandit33: Sorry about changing the subject. Hope Las Vegas is treating you well.]
I have never had off flavors or any issues with leaving red wine in primary for a month. I now use Fermonster 7Gal fermenters for my Reds and leave them minimum 6weeks. I stir daily for the first 10-14 days then leave completely undisturbed. There is always a layer of naturally created co2 over the wine when I go to rack and like I said I've never had an issue. I think the extended maceration combined with no sorbate addition, additional fermentation and finishing tannins and minimum of two months of oaking (oak cubes or staves) has made the wines much better at an earlier aging period.

I appreciate some of the concerns being voiced but I think the OP has absolutely no worries about five additional days while in Vegas.
 

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