The first part of this misson is here.
This is the second major step.
Our pear tree below, I'm sure the family that planted it would be proud that we are using and enjoying it. There's a much bigger tree behind it, don't let it fool you, it's a bit scrawny.
|This is the lone sand pear tree|
|"C" for? how did this happen?|
|sterilize all of the equipment|
|into secondary fermenter|
|Doesn't look much like wine does it?|
|An auto-siphon, very very handy|
Fitted an airlock and bung to the glass carboy. The airlock allows carbon dioxide produced during fermentation to be released while keeping oxygen from reaching the must. During primary fermentation oxygen is a good thing because it helps the yeast grow and feed off of the sugar. But during secondary fermentation (or ever after, really) oxidation is avoided because it affects the wine quality. It loses the fruity flavor, can cause browning (think of an apple that has been cut and left out), and bacterial growth among other issues. Some info found here and here. But sometimes, a little bit of oxygen is a good thing, this is why cork is used as a stopper during the aging process. It allows a very small amount very slowly into the bottle. Yay, new knowledge.
|left over mush|