Moving from primary to secondary when its cold

snpm wrote: [snip]

Sean,

I would move it based on the SG, since the ferment time can vary quite a bit, due to the cool temps.

Other guidelines could be the sinking of the cap, if present, and the rate of bubbles through a fermentaion lock, but these are probably just substitutes for going by the SG.

In the absence of data, what would be a fair general SG to achieve before transferring to secondary? The Vineco kits I have done have said transfer at < 1.020 but the recipes I have followed have largely been based on 'a few days at 18-24 degrees' or similar.

Specific gravity of the must determines my primary to secondary moves.

Dick

transferring to secondary? The Vineco kits I

largely been based on 'a few days at 18-24

Jim,

In all honesty, I generally go by a sinking cap or slowed bubbling or visible sediment buildup. There's a lot of leeway here.

transferring to secondary? The Vineco kits I

largely been based on 'a few days at 18-24

Jim:

Both my memory of Vineco's wine instructions & the 4-week instructions that I just checked online say less than 1.010. Personally I prefer less than 1.005.

The goal is to do the transfer once the main, vigourous fermentation is done. I believe that this applies for any fermentation. If you transfer too early, you will probably get wine entering the airlock and spritzing out of it. There will probably be no harm done to the wine. None sure about the area around the carboy though.

Steve

Mike/Jim - I don't make a lot of kits but when making wine from grape must I let the fermentation go in the primary container until the specific gravity is down around 1.000 to 1.005. I wouldn't rack out of the primary fermenter when the sg was still at 1.020 for fear of taking the fermenting juice away from the great mass of yeast that settles to the bottom of the fermenter. Of course there is ample yeast in suspension to finish a fermentation but when you rack out of the primary fermenter you disrupt the process. I've used this technique to help make the decision to rack...hold a lit match inside the primary fermenter. If it goes out quickly there is a lot of CO2 evolving off the surface of must. If it stays lit near the surface it's time to rack to a closed secondary fermenter such as a carboy.

Bill Frazier Olathe, Kansas USA

Mike McGeough wrote "1.020 is a good number, although I've heard of some who let it go own to

I generally go by a sinking cap or slowed bubbling or visible sediment buildup. There's a lot of leeway here."

Jim asked "In the absence of data, what would be a fair general SG to achieve before transferring to secondary? The Vineco kits I

I had a rhubarb wine recipe which I followed to the last, once in secondary the thing went mad, producing a mass of heavy spongy lees and pumping some of the wine out through the airlock.

I agree its best to transfer once the fermentation rate has declined reasonably (better than generic recipe timing ;) unless an SG based one or kit )

Funny the difference in Vineco instruction but of course they know what they are doing :)

Jim

----- Original Message ----- From: "Steve" Newsgroups: rec.crafts.winemaking Sent: Monday, January 15, 2007 1:52 AM Subject: Re: Target SG before transferring to secondary?

transferring to secondary? The Vineco kits

largely been based on 'a few days at

transferring to secondary? The Vineco kits

largely been based on 'a few days at

According to Cox, a good place to transfer to a carboy with airlock is when 2/3 of the sugar has been "eaten". If your starting SG is 1.09, then that point would be at about 1.03.

snpm wrote:

While 1.03 may be sweeter than I would prefer, the point well-taken is that racking should be based on a target SG reading. Unlike mothers-in-law, hydrometers are there to help you.

Dick

If you mean Jeff Cox, does he have any qualification other than journalist? His book on vines to wines doesnt mention it if he does.....

Franco wrote: