Time in Secondary

[suecasa]

Ok .. still working on the Spanish Trio Limited

Moved it to secondary 5 days ago. Instructions say to leave it in secondary for 10 days.

Today I checked and CO2 bubbles have stopped in the airlock. SG is 0.992 (listed range was 0.990-0.996 for completion)

So … do I stabilize now the that fermentation seems to have largely stopped or do I wait the instructed 10 days??

Thanks as always!

 

[djrockinsteve]

Rack and follow directions. That 10 days is a guestimate. Factors such as acidity, yeast and temperature all can affect a must finishing time. If its thru fermenting move on to next step.

 

[suecasa]

thanks steve …love your quote btw!

 

[robie]

Sue,

Steve is right. However, recently Wine Maker Magazine started suggesting always leaving the wine in secondary AT LEAST the number of days given by the instructions. They mentioned that some nice characteristics develop in the wine during that time. I am sure it has something to do with time on the lite lees.

So, you can go either way.

 

[DoctorCAD]

I left mine for 90 days.

That is a perfect amount of time to allow any lees or CO2 to come out before bottling.