Primary Fermentation

The first stages of the fermentation process when the fermentation is more energetic and vigorous. Generally occurs in the presence of air, and quickly converts sugars to carbon dioxide and alcohol. Wine is made with the juice of the fruit in a primary fermentation vessel – in home winemaking, usually a food grade plastic pail with a lid that does not need to be tight fitting. This process usually lasts about five to 8 days, after which the wine should be racked to a secondary fermentation vessel (carboy) with an airlock.