11
Jan
Don t provide much space for primary fermentation to give the krausen room to grow you may need to rig up a blowoff tube. From what i understand so far the primary fermentation is done in an open bucket without the lid since the air plays an important role in the multiplication of yeast cells it is an aerobic process.
It is when you transfer your wine out of your primary plastic fermenter usually to a glass carboy for a broad ranging period of time depending on your wine and or wine recipe for bulk aging de gassing and multiple rackings to periodically remove sediment and solids from your wine.
Primary fermentation in carboy. A carboy is a vessel which often comes with a narrower neck than a bucket and can be made from plastic or glass. Outside brewing they are used to store a number of liquids even acid. However most brewers know them as their main fermentation vessel.
Some home brewers use 6 5 gallon glass carboys as their primary fermentation vessel. While more expensive then plastic buckets glass is easier to clean and sanitise and cannot be scratched when scrubbing. However the small opening of the glass carboy makes them difficult to clean for example with a brush when compared to a plastic fermenter.
Primary fermentation produces a high amount of co2. It can be overpowering and i recommend not keeping the fermenter in your bedroom with closed windows. If you brew in glass carboys 5 us gallon 18 95 l bottle you will need to affix a vinyl tube whose outside diameter is the same as the inside diameter of the bottle mouth.
Carboys will have minimal head space when full. Rack your mead to the carboy for secondary fermentation when activity in the airlock has slowed to one bubble every five minutes or less. Primary fermentation for your mead may take anywhere from three to six weeks before it is complete enough to move the mead into secondary.
A window to your fermentation carboys are clear so you can see what s happening inside. They come in glass and plastic options some brewers feel like they get better flavor when fermenting in glass. Don t provide much space for primary fermentation to give the krausen room to grow you may need to rig up a blowoff tube.
Carboys tend to be a bit smaller volume wise than fermenting buckets and reduce the amount of unnecessary headspace that can create an opportunity for oxidation of your beer to occur during the conditioning phase when active fermentation may not be forcing the air within the fermenter outwards. From what i understand so far the primary fermentation is done in an open bucket without the lid since the air plays an important role in the multiplication of yeast cells it is an aerobic process. After 3 5 days you rack it into a carboy and place the airlock the process becomes anaerobic in this phase air exposure should be kept to a minimum.
Well fermentation in almost all instances is complete at the end of primary fermentation. So what is secondary fermentation. It is when you transfer your wine out of your primary plastic fermenter usually to a glass carboy for a broad ranging period of time depending on your wine and or wine recipe for bulk aging de gassing and multiple rackings to periodically remove sediment and solids from your wine.