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Secondary fermentation

  • Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in a different vessel than what was used when the fermentation process first started. An example of this would be starting fermentation in a fermenting bucket or stainless steel tank and then moving it over to a glass or plastic carboy. Rather than being a separate, second fermentation, this is most often one single fermentation period that is conducted in multiple vessels. However, the term does also apply to procedures that could be described as a second and distinct fermentation period.
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