View Full Version : Wine cellar for secondary fermenter, bulk aging

03-22-2011, 07:00 PM
My family has a little wine cellar and I've been thinking about racking from the primary fermenter(plastic bucket) into a glass carboy(as secondary) and keeping this carboy in the cellar while the mead is clearing and aging.
This cellar has a stable temp. around 12-14C(53.5-57F).

It seems univocal, that it's the perfect place for this purpose, I just wanted to be sure...

I'll make a few picture when going there next time.

03-22-2011, 07:31 PM
Sounds perfect!
I fermented my last batch slowly at 14C as well.

03-22-2011, 09:39 PM
Meads can, should, needs to be stored the same as wine sooo....sounds like a winner to me. :)

Medsen Fey
03-23-2011, 05:10 PM
Sounds like an ideal place. You may want to let batches de-gas before storing them down there as the gas can remain in solution for a very long time at cellar temps.

03-24-2011, 04:48 AM
Thx for the input guys!

Medsen: should I de-gas after racked into secondary or degas it in the primary before racking? Can I use my drill powered wine degasser or that would be too intense and introduce too much oxygen?

Medsen Fey
03-24-2011, 09:55 AM
I usually let it de-gas naturally in the secondary, but if you want to use the de-gasser you certainly can.