Fermenters

Winemaking Fermenters

Fermenters are an essential part of the winemaking process.  A primary fermenter is where the wine is stored during the initial vigorous fermentation process. This process is usually done in a fermenting pail or fermenting bucket.. The primary fermenter is generally larger than the batch size to accomodate any foaming or expansion in volume.

A secondary fermenter is generally a jug or carboy where the wine stays as it clears and matures. The size of the secondary fermenter should be about the same size as the batch size to elliminate head space (air) which could oxidize the wine during storage. 

Primary fermentation generally lasts for 3 to 5 days and sometimes as long as two weeks. The secondary fermentation (clarification) process generally lasts about 14 to 30 days. A clarifier or fining agent for wine can be added during the secondary fermentation to speed up the clarification process.

Contact Us if you have any questions about which fermenter to choose.