Making a Batch of Fruit Wine – Part 2 – Secondary Fermentation

One week after starting the batch of wine, I transferred the wine out of the primary fermenter (large bucket) to a one gallon glass jug (carboy or secondary fermenter) with a lid and airlock, leaving behind fruit and dead yeast sludge.  At this point it’s time for the secondary fermentation.     The secondary fermentation is notContinue reading “Making a Batch of Fruit Wine – Part 2 – Secondary Fermentation”