Secondary Fermentation

It is perfectly normal for the airlock activity to slow down as you describe. It wouldn't hurt to top up to within an inch or two of the bottom of the airlock now. However, I see no reason to rack early. For that matter, I wouldn't rack until about one month after the airlock activity ceases completely, no matter what the kit instructions say.

Checking the SG won't help. How do you know what the "right level" is? It will be somewhere between 990-995 depending on the amount of (non-sugar) solids. Cessation of airlock activity is the best indication if you don't have a clinitest kit or equivalent to test residual sugar.

Not here. It's been almost 95 in the shade. :)

Hi Negodki,

You mention waiting a month no matter what the kit says. I thought I'd ask about that. The kit directions are

1. Primary for 5-7 days.
2. Rack
3. Secondary for 10-12 days.
4. Rack. Add sorbate, metabisulfate, and chitosan.
5. Stabilize for 10 days
6. Rack.
7. Clarify for 28 days
8. Rack.
9. Bulk age for 6 months or so

Right now I am on step #3. Would you still wait a month before adding in the chemicals from step 4?

Thanks, Dave

Yes. I don't understand the point of only allowing it to stay in the secondary for 10-12 days. Fermentation MIGHT stop in that period, or it might continue for longer. With a red wine, I always wait about a month AFTER fermentation halts before racking. Otherwise, you will need an additional (and unnecessary) racking. After 12 days, very little sediment will have precipitated, and (IMO) this is a wasted racking.

Similarly, I don't understand step 4. Sorbate is only needed when one wishes to prevent residual (or added) sugar from fermenting. A Merlot should be fermented to dryness and not sweetened, and there should be no need for the sorbate. Chitosan is used to clear wine. Red wine shouldn't need any.

Once again, Step 5 seems premature. I wait several MONTHS between rackings. Otherwise there is either nothing to rack, or another racking is needed immediately. And, if there is nothing to rack (i.e. no sediment build up), I don't.

But, I've never worked with kits. As strange as the instructions seem to me, you may be better off following them. But they do seem very strange.

I just stabilized a wine that I started in February. I wanted to skip that step because the wine looks and tastes fine, but I followed the directions, put in the meta, did the sorbate and racked off to carboy for final rest before bottling. So far, extra time has not had a negative effect on any wine I have completed.

All good advise above so I will try not to repeat it. But I do not think anyone addressed your question on head space. If the must was fermenting fairly well for a period of time the CO2 will have displaced any O2 in the head space so it is perfectly safe as long as you keep a good seal on it. Now if you break that seal by removing the airlock and testing the wine after it has pretty much finished fermenting and little new CO2 is being generated then you should eliminated the head space as it will be contaminated with O2 and will ruin you wine.

Ray

Thanks Ray. So simple it even makes sense. Dave

Thanks John, Michael, and Negodki. I haven't figured out which path I'll follow, but I'm in no hurry to drink the wine so letting it bulk age for a while is definately going to happen. I appreciate all the advice and insight.

Dave

Dave --

The time periods mentioned in the instructions are just a frame of reference... they also say to check the SG before doing anything. If the SG does not reach the point it should (below 0.995) then let it go longer. Your best bet is to follow the directions on this one and then, after reading this newsgroup and the references cited here, experimenting with future kits to improve your product.

Negodki, remember, this is a kit wine, the standards for wine from whole grapes are different and the markets are also different. Wine kits are marketed more toward the beginning winemaker and thus are designed to allow for mistakes and a lack of patience. The sorbate is added to prevent fermentation and ensure a still wine in a six week period. You can certainly allow time to ensure the complete fermentation of the wine, the times mentioned in the instructions are guidance for a six-week wine.

--------------------------------------------- Mike Polo remove noharvest. to reply

The word bipartisan usually means some larger-than-usual deception is being carried out.

I have done several Merlot kits. I have one ready for bottling now and started a Chardonnay and a Merlot last night. The instructions provide are fool proof .Follow them and you will be pleased.

I have successfully experimented with adding additional sugar to raise the alcohol level before primary fermintation. I have gotten it as high as 15%. Now I try to reach 13.5 to 14%. (using about 4 lbs. of sugar). I have begun adding

I am really enjoying the simplicity of the kits and the quality of wine that can be achieved. The biggest problem I have is that my friends and family are also enjoying them.