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Air gap secondary fermentation

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  • Air gap secondary fermentation

    Hi All, Thanks in advance for any help you can give.

    Rather foolishly I bought huge demijohns for this year's must. 34 litre ones to be precise.

    Racking after two months is upon me and I know once the wine is drawn off the sediment the meniscus will be considerably lower if the wine is put back into the same vessels. Should I siphon to much smaller demijohns and have the usual air gap or can I get away with a big gap? Is there an easily available gas I can squirt into the inert gap? Or am I just making it all too complicated and should just put it in smaller glasses?

    The current fermentation uses about 9/10ths of the demijohns volume so I was hoping the co2 has preserved it to this point........

    Very best, Mike

  • #2
    Personally I would rack off into smaller ones. I've always been of the thought that air gaps are bad news, inert gas could work but it would also dissipate surely?


    Sent from my iPad using Tapatalk

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    • #3
      Def move to smaller demijons

      Unless the ferment is very active the air gap will spoil the wine.

      dont take chances with your precious must.
      regards
      bob
      N.G.W.B.J.
      Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
      Wine, mead and beer maker

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