Re: Need for secondary fermentor?

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
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Relevant Pages

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