Secondary fermentation times

[Petti]

Hello,

I'm new to wine making and new to the forum. I tried to search for my answers but couldn't find what I was looking for.

My question is: how long do you guys usually keep your big red kits in secondary fermentation?

Thanks,

Mike

 

[BeginnerMark]

Depends on the kit... Usually it's on the instructions

 

[Petti]

The time frame is on the instructions but I'm curious it you more experienced wine makers leave if for longer?

 

[BeginnerMark]

Haha I'm a beginner just like you but in my opinion I think you should follow the instructions

 

[sour_grapes]

Welcome to the forum, Mike!

I keep my kits in "secondary" for about 15 days. This is inspired by Tim Vandergrift's recommendations for an extended aging schedule: https://winemakermag.com/blogs/making-your-kit-wine-shine-redeaux

 

[Petti]

Thanks @sour_grapes that's what I was looking for!

 

[Petti]

Thanks all!

 

[jwmc1]

Secondary recommended time, clear then and I move it to a third carboy, reduce head space and then leave it for another 60 days...

 

[Boatboy24]

I go anywhere from 2-4 weeks. The longer end, only if I'm reasonably well topped up though.

 

[garymc]

10 to 12 months is good for me.

 

[Floandgary]

There's that word again!! TIME... A little tough to incorporate if you don't have a stock to tap into, but ask any of the veterans,,, most (more-so the reds) wines react positively to more time in the carboy/barrel. A year (only 12 months) will afford your wine a pronounced improvement all around. All ya gotta do is do it

 

[barbiek]

As long as I can Island mist kits at least 3 months, big red kits and ports at least a year, fresh fruit probably 12 to 16 mos with the exception of db and skeeter they tend to clear really fast, and then the juice buckets 8 mos to a yr