Wine Making, Com

Secondary Fermentation Step 3

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After the initial pressing is complete the juice is racked (transferred) to secondary fermentation tank shown (above - left) we are using a 100 Ltr Stainless Steel tank. This tank will hold 26 gallons. Before securing the floating lid some of the unwanted seed are skimmed off the surface. the juice will now undergo it's secondary fermentation, which will last a short time at this stage. There will be allot of sediment (lees) that drop to the bottom of the tank, so we will only let the juice stand for about 4 - 5 days before racking the juice off the (gross lees) this will insure a more flavorful wine in the long run. Note: Some winemakers will do things different, the method shown on this site is not the end all and final way, it's just the way we were taught.