FoodBanter.com - View Single Post - Newbie things that make you go hmmmmmm.....?

(Don S) wrote in message om>...
> You fermented in a carboy but now that it is done you've
> put it into an open pail? I would have thought the reverse
> would have been the technique or ferment it and leave it in
> the carboy, racking out into the pail and back into the carboy
> to get it off the lees.
>
> In any case, get it out of the pail fast and under an airlock.
> Oxidation is the bane of all wine. If there is alot of dissolved
> CO2 then you should be able to give the carboy a few swirls to
> release the CO2 and displace the oxygen in the air space. If not,
> you need to top up or distribute the wine into smaller containers
> with little air space.
>
> Once the wine is under an airlock and out of possible touch with
> oxygen, then you can sit back for a few weeks before stabilizing
> and ensuring it is dry and then either bulk aging or degassing
> and bottling.
>
> Don
>
Don: Thanks for the reply. It is in a pail but it is also under an
airlock. I fermented first in a carboy as it was my first wine I
wanted to see it fermenting. It fermented down to about .996 in 2
weeks and I wanted to get it off the lees at this time. As the instr.
said to rack it and not worry about topping up I thought I could put
it in a bucket (7.5) gal w/o worrying, for a week then I'd go into my
5 gal carboy with SO2, no sorbate, for several months. Is this a plan
or am I missing something? Thanks again.