rack off primary, why the rush?

[pokerinvite]

Hello,

I've done a couple kits now. The first said to rack to secondary after 1 week and the other in 2 weeks.

Why not give the yeast (and skins and oak chips) a month in primary?

Would autolysis really kick in within 1 month? I don't think it would with such a small 5-6 gal batch. Different story but I know homebrewed beer can easily be kept in primary for a month+.

 

[richmke]

It is not for racking off the yeast, it is for racking off the fruit.

Usually, the first racking is from a bucket to a carboy. You want to rack as soon as fermentation is substantially complete (1 week). The carboy will protect the wine from oxidation better than the bucket.

Autolysis of yeast can be helpful (typical when making champagne). However, the breakdown of the dead fruit is not so good.

Jack Keller's extended instructions has you doing the first racking in 4 weeks.
http://winemaking.jackkeller.net/extended.asp

But, his instructions presume that you are starting in a carboy, not a pail. So, the reason still applies: Get it into a carboy under an airlock.

 

[pokerinvite]

It is not for racking off the yeast, it is for racking off the fruit...

do the grape skins from a kit count as fruit?

 

[DoctorCAD]

do the grape skins from a kit count as fruit?

Yes, but they are pre-crushed, so "rotten flavor" time would be quicker???

 

[pokerinvite]

Jack Keller's extended instructions has you doing the first racking in 4 weeks.
http://winemaking.jackkeller.net/extended.asp

But, his instructions presume that you are starting in a carboy, not a pail. So, the reason still applies: Get it into a carboy under an airlock.

I read his instructions and I didn't see a reference to the skin packs or fruit.