Primary vs Secondary Fermentation. Improve Your Winemaking Knowledge!
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- Опубліковано 14 лип 2024
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Why do we use the terms Primary and Secondary Fermentation? Are these the right terms for wine, or do they come from beer and naturally have been adopted by home winemakers? What is the difference between primary and secondary fermentation? How does this differ from malolactic fermentation? In this video we will answer all of these questions. - Наука та технологія
Hello thanks for the videos. Really great content and easy enough to understand. I've been brewing all grain beer for 3 years now. Just making the jump to wine making, and your videos have great.
Thank you for this. I was just going to write something up about this as many new winemakers get confused. One thing to add: a true secondary fermentation is adding more yeast/sugars before bottling while making sparkling wines. There is alcoholic fermentation, malolactic fermentation, secondary fermentation (for sparkling) and actually a fourth type: carbonic fermentation (mostly used in Beaujolais wines).
Thanks, Larry, and great call on the champagne version of "secondary fermentation" to add yet another layer of confusion to the terminology
before I came across your channel, I watched so many videos just to double-check if the information was accurate. You just made my life a whole lot easier by providing pretty much all the information one needs to know for homebrewing, and thanks to your videos my wines are definitely a notch above a store-bought once. Really appreciate your videos and looking forward to more content from you.
I have always just considered it transferring it from Primary to Secondary and it is more about the vessel. So if it is in primary it is obviously fermenting and then when I transfer it to secondary I am transferring it into the secondary vessel to clear/age. The primary and secondary is the same fermentation but two different vessels.
I make beer and wine as a home brewer/wine maker and terms are primary is the first fermentation, once that is done i go to secondary which is when i take the wine or beer off of the first main yeast and move the liquid to another container to help clear off the beer or wine. You can add what ever you want in this step. Then i go to the tertiary or 3rd racking move to get ready for bottling. As a home wine maker i do not age my wines or beer because it is out of reach for me. I do not have the time or money to maintain a oak barrel and for my taste buds a 4 oz bag of oak chips in the primary is good enough. Like everything else in the world you can go over board with names and titles. Just make the wine and beer to your taste and stop worrying what others think.
Love what you're doing on your channel. Keep up the great work! My two cents on this topic: I'm impressed that you tried to tackle such a complex topic. When it comes to mead, there is quite often an actual bonified secondary fermentation. You see, we add fermentable sugars to the secondary fermenter after racking off the lees all the time, which will often restart fermentation in that secondary vessel. We do this to preserve more subtle fruit character that may not survive the vigorous primary fermentation. I suppose bottle conditioning for carbonation could be considered a tertiary fermentation. Anyhow, great content. Cheers everybody!
Usually you could add ML bacteria to your red wine when the fermentation is over.
You add the ML bacteria to your fermented wine after the grape marc is pressed.
It is very important that you don’t add sulfur dioxide to your fresh wine since Ml bacteria only works when the free sulfur levels are under 30ppm=30mg/l
When ML fermentation is over about in a week or 2 (you know its ended when theres no more CO2 produced) you rack your wine from lees and add sulfur dioxide and set the free sulfur level to your desired level depending on your wine type.
In white wines you add ML bacteria to your wine after the fermentation is over and is racked from the lees.
ML fermentation (sometimes) could happen naturally at any time if Ml bacteria is present in your wine and the free sulfur dioxide level is under 30ppm (although you shouldn’t keep your sulfur dioxide level low just because you are waiting for ML fermentation to happen naturally. Sulfur protects your wine from oxidation and is very important that you adjust the sulfur level on a regular basis.
You can do ML fermentation but it is not necessarily important to put your wine through this process and risk oxidation
If the ph level in your wine is low like 3-3,3 it means that your wine is very acidic and ML could higher your ph since malic acid transforms to lactic acid which is a weaker acid but the ph level shouldn’t exceed 3,5-3,6 since higher ph level compromises wine stabilty.
You can add all kinds of things to your wine but it doesn’t mean you should.
Many wineries are going back to the old fashioned ways because they realise that the best wines are made with natural methods and not by poking your wine with all kinds of stuff and machines.
Hope this helps love and kisses from Hungary
Hi Rick great channel we are country wine and kit wine makers, your tips and tricks have made us better wine makers keep up the good vids thanks
Enjoyed the video!!!
In ale and lager brewing primary fermentation occurs due to simple sugar, glucose, which Alpha releases from simple starch, amylose, during liquefaction. Secondary fermentation occurs only when conversion takes place. During conversion Beta turns the glucose that Alpha releases, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose provides only ABV. During secondary fermentation an enzyme in yeast converts maltose back into glucose, which becomes fuel. Maltotriose is responsible for natural carbonation. The conversion rest is skipped in home brewing because the brewing method that home brewers are taught is the same brewing method that moonshiners use, where conversion, dextrinization and gelatinization get in the way.
After secondary fermentation I add spiese and krausen when brewing ale and lager.
I don't make wine, but fructose is probably the sugar responsible for primary fermentation because it is classified as simple sugar, which yeast enjoy. I'm not sure if grapes, etc., contains more complex types of sugar that yeast would turn back into fructose or maybe glucose during secondary fermentation. I'm not sure, but to make sparkling wine a type of secondary fermentation would need to be induced by adding simple sugar.
I'm not sure about what types of sugar makes up honey but to make it fermentable somewhere along the line an enzyme is involved.
I'm comfortable with using primary and secondary fermentation. Although, I rarely see an upward move in ABV in secondary. Secondary is really having the wine continue to settle and clear in another clean carboy before bottling as you so aptly put. Or simply, primary first. Secondary right after second.
Good to see sa ya Rick great video as usual..
Awesome explanation! I think it's time to taste your wine. Please, show your wine and your opinion.
Dude.. You should be making more videos more frequently!! how about a video on Pinaple wine.
Hi everyone,I'm new to brewing and I have a question regarding an experimental sweet county wine that I'm busy with...So here's what I did:
Made a ginger tee with fresh ginger,spices and sugar to get a S.G of about 1.100...,I then splitted it in two batches and added bread yeast to one and a brewers yeast to the other and I kept in a room with stable temp.
DATE TEMP S.G
05/03 20°C 1.107 O.G for both
08/03 20°C 1.078 brew
08/03 20°C 1.088 bread both tastes and smell different but great
12/03 21°C one week later racked both from lees and solids because people told
me it will develop off flavors if I left it longer.
22/03 25°C 1.028 brew tastes and smell great
22/03 25°C 1.032 bread tastes great but slight sulfer smell
15/04 23°C 1.008 brew F.G tastes and smell great
15/04 23°C 1.010 bread F.G tastes fine but smells like sulfer
16/04 racked,degased them
18/04 bread yeast one cleared beautifully but strong sulfer smell
brewers yeast still very cloudy but tastes and smell great
So my questions are why did the bread yeast develop a sulfer smell and how can I fix it?
All that I can think of is that the yeast got stressed from racking to early or temp was a bit high...but 25°C doesn't seem too high...any ideas on why and how to fix it if possible? thanks
Ive heard some call secondary as conditioning. Where you either age or add other ingredients for flavor rather than for fermenting.
Miss your videos. Hope all is well.
Hi, Rick, thanks for the video! Even beer makers have mostly dropped using the term secondary fermentation. With the advent of pressure fermentation you can actually serve from your primary fermenter with a floating dip tube to keep your beer line away from the trub. Is pressure fermentation a thing in home winemaking?
Thank you
Making wine from grapes is easy, just put some grapes in a bucket and let it stay there for a week and it will turn into wine. But making good wine is another story.
That is the truth!
Leaving it on the Lees for a long period is ok for mead. With maybe fifteen seconds between air bubble. Then rack. For Mead. Not sure about wine. If its the same time frame
So if you use a Camden tablet to stabilize your wine will your wine still go thru malic fermi station
I have some wines that are not clearing. They were made from purchased juice buckets. Do you think this could be pectin in wine? Would putting in pectic enzyme next time help at the time of pitching yeast? What do you think might help me get rid of this now? Thanks in advance.
where is this legend?
What would happen if i made a red wine then added all the juices that makes a sangria, will i be able to bottle it
WILL MLF HAPPEN WITHOUT ADDING THE MFL BACTERIA? WILL FRUIT WINES REQUIRE IT OR MAINLY GRAPE WINES, ALSO WAS THINKING OF BACK SWEETENING FRUIT WINES WITH ALLULOSE SWEETENER INSTED OF TABLE SUGAR, DO YOU THINK THIS WOULD BE OK TO DO. THANKS :)
Will MLF take place without sugar present, or at say SG 0.990 ?
Hello .. i start to make any kind of fruits wine ... but mostly my wine after 4 month is sour .. or is taste like alot of acid... ... would you please help me out ..
Sir can you help white filim top of the wine how to fix
Did I do something wrong? I mixed up my ingredients , and then added my yeast. Now this was after two days after Camden tabs. 48 hrs later I got no activity. Update. I did not wait. It is going good now.
You joking? Funny