The wine has been racked, or transferred, into my secondary fermenter, a six gallon glass carboy. Here there is still a little space in the top of the container to allow for a some more aerobic respiration prior to switching it over to anaerobic respiration. You will notice that the wine is very murky, not allowing any light to pass through it. As the wine sits, some of the sediment will start to fall out of solution. After seven to ten days, I will stir up all the settlement and add a clearing agent. It will start to clear rapidly as we head to the final phase of wine making.
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