"Jack" > wrote in message
om...
> I'm one day into my first batch-- a Selection Cabernet. I obviously
> want to age longer than what the instructions say. Unfortunately, I
> followed the instructions completely from the get go. I later noticed
> that Keller and others recommend taking a gal of must, refrigerating
> and adding after "vigorous" fermentation stops. I've already added
> the yeast and I didn't remove any must prior. I assume adding that
> gal of must at the end of vigorous fermentation acts to somewhat
> reignite the fermentation process. Is there something I can do to
> correct this?

If you insist, you could take a gallon out now and refrigerate it for later
addition. The yeast won't go far in the 'fridge.

> Also, I want to go from primary fermenter (bucket), to 6 gal carboy,
> to 5 gal carboy, to bottles. Hence, I want to ferment in the primary
> fermenter (bucket) for about a month before moving to the 6 gal
> carboy. Note: My primary fermenter has a small bung and an airlock.
> Is there any problem with doing this as opposed to housing in the
> primary (bucket) until vigorous fermentation is over and immediately
> racking to a carboy (as I understand that's typically about a week)?

Yes. Once the fermentation dies down the risk of getting something
undesirable growing in that bucket is very high. Those buckets aren't
airtight enough - at least the ones I've seen aren't. The airlock is pretty
much wasted on them because the gas finds an easier path around the edges,
under the lid.

IOW, transfer to the 6 gallon jug when the activity has mostly died down and
attach an airlock. Be sure to stir the must vigorously before the transfer
to release most of the gas or you may end up with red foam all over the
floor and yourself as the dissolved CO2 tries to come out of solution all at
once!

Tom S