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The Water Cooler
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Any Home Brew Wine Makers here?
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<blockquote data-quote="HiredHand" data-source="post: 3837585" data-attributes="member: 2469"><p>Maintaining fermentation temp is critical for producing drinkable beverages. Otherwise your yeast will produce undesirable compounds or won’t complete fermentation. There are several phases to fermentation as well. Initially the yeast being reproducing, next they begin the active part where they turn sugar into alcohol and C02, then comes cleanup where some of the compounds made during active fermentation are further processed by the yeast. The whole thing usually takes about two weeks.</p><p></p><p>Yeast type is also important because certain types of yeast tolerate higher alcohol levels or ferment better at different temperatures. </p><p></p><p>The welches grape juice without added sugar is probably completely fermenting all the sugar into alcohol and CO2 which is why it’s dry. By adding sugar before you start fermenting, the yeast probably reaching an alcohol level where they stop fermenting before all the sugar is consumed.</p><p></p><p>Mead will ferment completely bone dry then honey is added after fermentation completes which is called back sweetening. Sulfites are added before back sweetening to ensure the yeast won’t start fermenting the honey that’s added.</p><p></p><p>You’re right about minimizing aeration during racking, the oxygen will cause deterioration of your wine or beer.</p></blockquote><p></p>
[QUOTE="HiredHand, post: 3837585, member: 2469"] Maintaining fermentation temp is critical for producing drinkable beverages. Otherwise your yeast will produce undesirable compounds or won’t complete fermentation. There are several phases to fermentation as well. Initially the yeast being reproducing, next they begin the active part where they turn sugar into alcohol and C02, then comes cleanup where some of the compounds made during active fermentation are further processed by the yeast. The whole thing usually takes about two weeks. Yeast type is also important because certain types of yeast tolerate higher alcohol levels or ferment better at different temperatures. The welches grape juice without added sugar is probably completely fermenting all the sugar into alcohol and CO2 which is why it’s dry. By adding sugar before you start fermenting, the yeast probably reaching an alcohol level where they stop fermenting before all the sugar is consumed. Mead will ferment completely bone dry then honey is added after fermentation completes which is called back sweetening. Sulfites are added before back sweetening to ensure the yeast won’t start fermenting the honey that’s added. You’re right about minimizing aeration during racking, the oxygen will cause deterioration of your wine or beer. [/QUOTE]
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