Kit secondary ferment

[Bobgoblin]

Hi All,

I'm just after a bit of advice. I'm doing a Beaverdale 30 bottle Shiraz kit. I checked the SG after 7 days when the airlock had stopped bubbling and it was 1020. The seal on the bucket lid isn't perfectly airtight so I wasn't worried as I knew the ferment would still be going but not vigorous enough to make the airlock bubble. Just to be sure I added a couple of teaspoons of yeast nutrient and roused it.....now after a bit of internet research I realise that might have been stupid.

Anyway it didn't seem to have any effect so I checked the SG after another week and it was down to 1000. So I racked it. That was last night.

Now it's got going again as one would expect but seems quite vigorous for a secondary ferment with the airlock bubbling every minute or so. I've done this kit before (a long time ago) but don't remember this happening.

Should I be concerned about possible infection or could it just be the yeast being refreshed after coming off the trub in the original bucket? I've lifted the corner of the lid and it still smells 'winey'. Obviously I am careful to sterilise everything before it touches the wine but I suppose there's always that one time.....

Thanks for any advice,
Rob.

 

[Tau]

Not familiar with the kit you are using, but I'd leave it a few days before getting into a panic. Take another reading in two days if at 990, then it might just be expelling gas.

 

[Bobgoblin]

Thanks Tau, I'll do that. So long since I've brewed anything I'm feeling like I've forgotten it all!

 

[Roddy]

Think you should be ok there

Interestingly I'm just doing the second kit that's required a rack for 'secondary fermentation', which I skipped the first time cos I'm lazy like that.

When I asked the bloke in my lhbs he said that's what he does too, and doesn't know why the makers put that in the instructions.

I'm sure there's a good reason for it but if I can get away without doing it and it still tastes good then all the better 😀



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