Secondary Fermentation
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in a different vessel than what was used when the fermentation process first started. An examples of this would be starting fermentation in a carboy or stainless steel tank and then moving it over to oak barrels. Rather than being a separate, second fermentation this is most often one single fermentation period that is conducted in multiple vessels. H...
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in a different vessel than what was used when the fermentation process first started. An examples of this would be starting fermentation in a carboy or stainless steel tank and then moving it over to oak barrels. Rather than being a separate, second fermentation this is most often one single fermentation period that is conducted in multiple vessels. However, the term does also apply to procedures that could be described as a second and distinct fermentation period.
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