> What is the best way to transfer juice from primary fermentation vessel
> to a secondary fermentation on. Everything seems to clog on me and makes
> this hobby frustratingly painful. Quantity is up to 40 gallons in 53
> gallon steel drums.
> Any ideas deeply appreciated this way of the Atlantic, the Med way.
> ps to answer personally rmove 't' from kubetal
It sounds like you need to remove solid matter from the fermentation
before worrying about a secondary fermentation vessel. Scoup it out with
sterilised sieve to get the bulk of it out of the way once it have
contributed its flavour to the wine. Usually 3 to 10 days depending on
the vigour of your fermentation. When I am using an open fermenter I
often just use my hands to lift the cap from the fermentation. It really
all depends on the nature of the fruit you are fermenting. Any fruit
likely to make a fine sludge is best removed from the top of the
fermenting wine or else it will always cause a waste of wine later on.