Hi Folks

Speaking of oxygen, I have another question. I make fruits wines and I'm
wondering about the transfer from primary to secondary. Since my wines all
have a cap, I pour my wine from primary through a few layers of cheese cloth
into a sanitized bucket and then I rack it into secondary. Is this the
right way to do it ? Is there a big risk of putting to much oxygen in the
wine ? Should I add some metabisulfite even if I did put some in the must
just a week before ?

Thanks !
Marc


"Ray Calvert" > a écrit dans le message de
. ..
> In early stages, yeast need O2 to reproduce. When you make wine from
fruit,
> you keep it in a vat or primary and several times a day you stir the cap
> (the fruit pulp that rises to the top) down. This prevents mold from
> growing on the pulp and it aerates the must. After about 3 to 7 days the
> cap will fall, which means it stops rising back to the top. After this
> point it becomes much more important to protect it from O2 so you put it
> under a airlock from that point on.
>
> Another way to put it is that the end products of fermentation need to be
> protected from O2. Those are not present at the beginning of
fermentation.
> But after a few days you must start protecting it. With fruit wines, the
> indicator people use to determine when you must start protecting it is the
> cap falling. With wines made from pure juice, it is up to you as to when
> you start protecting it.
>
> Ray
>
> "flowerpot" > wrote in message
> oups.com...
> > WannabeSomeone wrote:
> >> It defeats the purpose if you seal the primary fermentation bucket in a
> >> plastic
> >> bag.
> >>
> >> You need air for the primary fermentation so the yeast can multiply
> >> quickly.
> >>
> >>
> >> Best Regards,
> >> Wannabe
> >> =======
> >>
> >
> > But I thought contact with oxygen had to be limited and the must should
> > be protected beneath a blanket of carbon dioxide?
> >
> > flowerpot
> >
>
>