I recently made a peach chardonnay and I racked it to soon into the carboy. I let it primary ferment for 11 days and I racked it into the carboy soon to discover that my reading was 1.040 when it should have been below 1.010 is this a problem or should I leave it in the secondary phase longer.?? thanks in advance...
Jon, I never know just what the terms "primary" and "secondary" mean, but I don't think you have a problem. Commercial wineries ferment white and blush wines in closed tanks from start to finish. In fact, most commercial red wines are also fermented in closed tanks. Only home winemakers seem to feel that fermenting in a bucket is necessary.
I would say that it is no major problem. The only thing is to watch that it does not boil over due to vigorous fermentation. Keep the head space fairly large until fermentation dies down a bit.
Ray
The kit manufacturers have us start off our wine in a 6 gallon white pail which they call a primary and then after fermentation slows they have you transfer it to the carboy or secondary fermentation vessel.
I think there a couple of reasons for all of this all set by the manufacturers need to have a simple kit make a finished product in a home winemakers hands - every time.
A EC-1118 fermentation in a 23l carboy would blow off and this negates the need to have us create a blow off tube and jar. It also allows the must to have some initial contact with air to help the must start fermenting and then on the rack to the "secondary" gets the wine off the gross lees.
Don
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.