Secondary wine level

I understand from most sources that I should fill secondary carboys only 2/3 full. What is the reason for this level? No big foam or anything on top so why not fill it up?

Reply to
Bruce
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A primary should have 25-40% headroom for the foaming that occurs during fermentation. You should always top up a secondary.

Reply to
Negodki

A primary should be 2/3 full. A secondary should be almost full, probably

90%. Of course this depends on how early you rack to secondary. If you do this early, then there will be more foam and the level should be lower. If late you can fill it higher. The trick is that if it is not full, leave it alone. If the fermentation slows and less CO2 is being released and then you open it to test it, you put the wine at risk. Then you need to top up.

Ray

Reply to
Ray

Thanks Negodki.....

Can you straighten me out on definitions: I let the must ferment for about eight days in 18 gal tubs, pushing down the cap three times a day until the major bubbles (foam)are gone and the sp is about 1.0. I have called this stage "primary". Then I press the skins and put all in five gallon carboys filled 3/4 to the top. I have called this stage "secondary". I put traps on the carboys, and when all bubbles are gone and the lees are somewhat settled, I rack to other carboys and top off. I don't call this stage anything since I never knew what to call it, but maybe the start of "aging".....

I have been confused by a publication which says "... your wine should be pressed... [Then] funnel the wine into secondary fermentors, filling them

3/4 full."

Glad I am in good company here on the forum..... Cheers, Bruce

Reply to
Bruce

Your terminology is good. I do not leave that much head in my secondary though. You need enough head such that it will not bubble up into the airlock and no more head. If the fermentation is going strong you need more head and it is safe because of the CO2. If the fermentation is weak, you need less head.

After racking off sediment in secondary to clean carboys, it is in "bulk aging". No mater how many rackings you do after this, it is still bulk aging until it goes into bottles.

Ray

Reply to
Ray

Your terminology is correct. One can think in terms of "primary" and "secondary" fermentations, in which case neither term applies to the stage after the first racking. After that come "clearing", "fining", and "aging" which overlap to some extent. And, of course, the most important stage is "drinking" and "enjoying". It's also possible to think of everything after the primary phase as secondary (storage).

Typically, one presses (e.g. using a basket press) into a bucket or pail. Then one uses a funnel to pour the pressed juice into a secondary. Or one could press directly into the secondary, still using a funnel. I have a threaded drain pipe on the bottom of my pres basket, and run clear plastic tubing from the drain to my carboys. This reduces exposure to air and insects, especially since I cover the entire press apparatus with clear plastic while pressing. I like to squeeze out every last drop, and often press gently for 12 hours or more! The other advantage is it's easy to switch the hose to the next carboy when the first one is full.

Regardless, even my arrangement is "funneling": the press basket and tubing are a functionally a funnel.

Reply to
Negodki

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