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fine lees in secondary

Okay.. Like mentioned before, I recently dumped my primary into my secondary. (SG was 1.005) I was aiming for a one gallon batch, so I have slightly more. the one gallon jug is filled up to the point where the it starts necking in, and the left over is put in a 40oz beer bottle (filled about 2/3 of the way up).

two quesitons: One: there is about 1/4 inch of fine lees on the bottom of each container. how long should I leave the wine on the lees? this is a welches red with k1v-1116 yeast.

next question: the jug is at a slow bubble in the airlock. (one every 3-4 seconds) the smaller container has not even started to move the water from one side to the other to be able to bubble (these are s-shaped airlocks) Is something wrong? they came out of the same primary within seconds of each other. does the pressure just need to build more? this container has the fine lees as well.

thanks in advance...

email: dallyn_spam at yahoo dot com please respond in this NG so others can share your wisdom as well!

Reply to
Dave Allyn
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I don't know the answer to the first question, so I've skipped it.

Two possible explanations to the second come to mind:

1) there is less volume, thus less yeast, thus less yeast activity in the smaller container, therefore less CO2 is produced, and it will take more time for the pressure to build up enough to start bubbling. 2) there are more of the original lees in suspension in the larger container (due to the order of transfer from the primary), and therefore there is MUCH more yeast activity (in addition to the volumetric difference).

For what it's worth, this seems to always happen to me. The larger carboys (which I fill first) are more active, and active sooner, than the smaller ones. I wouldn't worry about it. Have a drink instead.

Reply to
Negodki

Reply to
J Dixon

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