Being this is my first time making wine i have a lot of trivial questions that have mostly been answered by just finding out, trial and error. Or, by asking people on this beginners forum. Like how to get my yeast to start.
Well I've come with another question.
How am I completely sure that my primary fermentation is finished?
I have done some reading and many places say many different things. Im looking for a common answer.
After pitching my yeast there was plenty of activity for right at 36 hours. At the moment, 48 hours later, it seems as if the high activity has slowed. Still there is a light foam at the top of my must and a small amount of bubbling. From both the must and the airlock.
Now i have heard 5-7 days is a good amount of time before siphoning into my secondary.
But my real question is, Should i be intuitive?..... Is the slowing of activity a sign that it is time to move to stage two? Or is it best to wait until around 5 days?
Well I've come with another question.
How am I completely sure that my primary fermentation is finished?
I have done some reading and many places say many different things. Im looking for a common answer.
After pitching my yeast there was plenty of activity for right at 36 hours. At the moment, 48 hours later, it seems as if the high activity has slowed. Still there is a light foam at the top of my must and a small amount of bubbling. From both the must and the airlock.
Now i have heard 5-7 days is a good amount of time before siphoning into my secondary.
But my real question is, Should i be intuitive?..... Is the slowing of activity a sign that it is time to move to stage two? Or is it best to wait until around 5 days?
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