Is Secondary fermentation necessary for making wine at home?
Answer If you’re making wine at home you want primary fermentation to take place by adding yeast to your juice or concentrate. This turns the sugar to CO2 and alcohol. By secondary fermentation I assume you mean malo-lactic. This is necessary for red wine and optional for white. Depending on the kind of wine you are making you can buy commercial yeasts that are best for the type you are making. Some wine yeasts will have the malo-lactic inducing bacteria blended in, but very often malo will simply take place naturally, shortly after primary fermentation. That’s why it’s good not to remove the wine from the fermenting vessel right away.
