Marc wrote:
> 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 ?

Right? Is there really a right way and a wrong way?

I think I would be more inclinded to rack the wine off the solids first
directly into the secondary, then just pour the solids into the
cheesecloth to extract the remaining wine. This should reduce your
exposure a bit.

>Is there a big risk of putting to much oxygen in the wine ?

Yes.

> Should I add some metabisulfite even if I did put some in the must
> just a week before ?
>

I would, but you may want to test the free SO2 first.


Andy