Too Much Air-Space? July 28, 2007
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This is a question we get quite often about having head-space in a fermenter during secondary fermentation.
Hello,
I recently purchased your California Connoisseur starter kit that includes the 2 9 Gal. Tuff-Tanks with Air-Locks. I have a question about using those tanks as a secondary fermenter.
I'm new to wine making, but shouldn't there be less air space in the top of the secondary fermenter to prevent oxidation towards the end of fermentation? Would I be better off using a 6 gallon glass carboy for the secondary fermenter and make sure it's filled nearly to the top?
Thanks for any advice you have.
-Nick
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Dear Nick,
Because these are 28 day kits, you do not have to worry about any head/air space in your container. The amount of time here is too short to make a difference of any kind. Oxidation occurs over weeks not days.
It is also important to realize that during the secondary fermentation there is nothing but CO2 gas from the fermentation in the head-space. All the air is driven out by this gas. It is not until you open the container after the fermentation has stopped that air even has an opportunity to get to the wine.
Best Wishes,
Customer Service at E.C. Kraus
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