1st timmer. Ok I am getting ready to transfer from primary to secondary and looking for suggestions on the method. I am fermenting in 6 gallon pales using grape guice shipped from cali. I hear conflicting stories on what to do so I am looking for a good process. (I stirred twice in the beginning of my primary fermentation but not again)
Transfer
1) How do I know when it is time to transfer to the secondary
2) Do I stir the primary before I transfer in oder to transfer all the lees (some say yes some say no)? I think this may provide an off taste b/c you will be sitting in the same dead yeast. But then I heard the fermentation may stall
3) Do I siphon into my carboy reducing the amount of oxygen or pour through the funnel.
Within Secondary
1) How long should I be in this stage
2) Do Oak that this stage
3) Do I use sulfites.
4) Anything else that I am missing?
Thanks for your help.
Transfer
1) How do I know when it is time to transfer to the secondary
2) Do I stir the primary before I transfer in oder to transfer all the lees (some say yes some say no)? I think this may provide an off taste b/c you will be sitting in the same dead yeast. But then I heard the fermentation may stall
3) Do I siphon into my carboy reducing the amount of oxygen or pour through the funnel.
Within Secondary
1) How long should I be in this stage
2) Do Oak that this stage
3) Do I use sulfites.
4) Anything else that I am missing?
Thanks for your help.