The period of fermentation and aging (or lagering) which follows primary fermentation. During secondary fermentation, the remaining fermentable sugars are fermented and the beer or wine begins to clarify and age. Secondary fermentation must be complete before the wine or beer is packaged.
Fermentation that takes place in a closed container, usually for several weeks to several months immediately following primary fermentation. Secondary fermentation naturally carbonates the beer and matures its flavour.
See Malolactic Fermentation
After primary fermentation, which can be very active the beer is "racked" into another vessel for secondary fermentation. This helps remove some of the expired yeast which may give off negative flavors if left in. Secondary fermentation also helps with cl
Closed fermentation which occurs after the brew has been transfered from the primary fermenter to a secondary fermenter. It is the final 25-40% of the fermentation process, which precedes bottling. The later stage of fermentaion is much less active.
After primary fermentation is done I use this to clarify my beer. Sometimes co2 will get released at this point,but nothing conciderable.This should be done in a glass carboy.
Fermentation which occurs in a secondary fermenter. Usually allowing 1-4 weeks time and around 20% of fermentation.
A steady, slow fermentation that occurs in the wine making process after the Primary Fermentation. It will normally last anywhere from 1 to 4 weeks. An Air-lock should be used during this slower period.
Stage of fermentation occurring in a closed container from several weeks to several months.
A slower, second stage fermentation for both top and bottom fermented beers which can last from a couple of weeks to months depending upon the beer.
A period of settling and conditioning of the beer after primary fermentation and before bottling.
Fermentation process in a closed cask for additional maturation or carbonation.
A fermentation that takes place after the normal initial fermentation. Most often associated with sparkling wines produced by means of the méthode champenoise, secondary fermentation is sometimes induced for other reasons, as in the case of malolactic fermentation.