Greetings everyone! I just have one quick question. I have two primary
fermentation vessels (Food Grade Plastic) with lids and air locks. My
question is this. Is it ok to use them as secondary fermetors? I
presently don't own a carboy and was wondering if it will affect my wine at
all. Also, if it is ok, there really is no need to rack after primary
fermentation is finished is there? Can't I just slap an air lock on and
let it finish out until I'm ready to rack and fine out my wine? Thanks for
any replys.

Darren Teague - Kentucky

What you say is doable... depending on the style of wine you wish to
make. If you leave the wine in the primary, you will be aging on the
lees (sur lie in French). This gives yeasty overtones to the wine, a
nice touch for some.. too much for others. This is more practiced on
whites than on reds. Such an extended contact with skins and seeds
(very extended maceration) gives a very heavy, tannic wine which some
like but many do not.

The major reason to rack to a secondary fermentor is to leave as little
headspace as practical, i.e. to minimize oxidation. Your primary
fermentor is typically only half to two-thirds full. So, while doable,
not generally recommended. I have done this and know others who also have.

Gene

Dumpster wrote:
Greetings everyone! I just have one quick question. I have two primary
fermentation vessels (Food Grade Plastic) with lids and air locks. My
question is this. Is it ok to use them as secondary fermetors? I
presently don't own a carboy and was wondering if it will affect my wine at
all. Also, if it is ok, there really is no need to rack after primary
fermentation is finished is there? Can't I just slap an air lock on and
let it finish out until I'm ready to rack and fine out my wine? Thanks for
any replys.

Darren Teague - Kentucky

Thanks for the reply Gene. I was worried about the amount of headspace
as well, but then got to thinking, if CO2 is venting out of the airlock,
this would push all O2 out wouldn't it? Any CO2 that didn't escape the
air lock would remain after fermentation was complete until I opened the
fermenter. Is this correct or am I missing the mark? BTW, I'm using a
6 gal. primary that is 5 gal. full.
Thanks again.





gene wrote in
news
What you say is doable... depending on the style of wine you wish to
make. If you leave the wine in the primary, you will be aging on the
lees (sur lie in French). This gives yeasty overtones to the wine, a
nice touch for some.. too much for others. This is more practiced on
whites than on reds. Such an extended contact with skins and seeds
(very extended maceration) gives a very heavy, tannic wine which some
like but many do not.

The major reason to rack to a secondary fermentor is to leave as
little headspace as practical, i.e. to minimize oxidation. Your
primary fermentor is typically only half to two-thirds full. So,
while doable, not generally recommended. I have done this and know
others who also have.

Gene

I would say the "MOST (not any) CO2 that didn't escape the
air lock would remain after fermentation was complete until I opened the
fermenter". No seal is perfect, and the risk is of getting some ethyl
acetate defect in your wine (i.e. a first sign that spoilage is starting
is the production of ethyl acetate).
While a small amount of ethyl acetate will not ruin your wine, it will
be noticeable, and is a pungent fruity 'very ripe pineapple' aroma
defect which your nose can detect at about 4ppm.

Gene

Dumpster wrote:
Thanks for the reply Gene. I was worried about the amount of headspace
as well, but then got to thinking, if CO2 is venting out of the airlock,
this would push all O2 out wouldn't it? Any CO2 that didn't escape the
air lock would remain after fermentation was complete until I opened the
fermenter. Is this correct or am I missing the mark? BTW, I'm using a
6 gal. primary that is 5 gal. full.
Thanks again.





gene wrote in
news

What you say is doable... depending on the style of wine you wish to
make. If you leave the wine in the primary, you will be aging on the
lees (sur lie in French). This gives yeasty overtones to the wine, a
nice touch for some.. too much for others. This is more practiced on
whites than on reds. Such an extended contact with skins and seeds
(very extended maceration) gives a very heavy, tannic wine which some
like but many do not.

The major reason to rack to a secondary fermentor is to leave as
little headspace as practical, i.e. to minimize oxidation. Your
primary fermentor is typically only half to two-thirds full. So,
while doable, not generally recommended. I have done this and know
others who also have.

Gene