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The Fermentation Process
All else being equal (assume two identical recipes, identical ingredients, identical fermentation temps, etc. etc. etc.), what kind of fermentation is better, one that proceeds slowly or one that "burns out" rapidly? Which would produce more ABV, which more residual sugar?
Thanks
Jaylin
I haven't done wines in years. My experience, in general, has been that a slow ferment means higher residual sugar. Fast ferments tend to rip though everything and end up dry. With equal starts, residual sugar means lower ABV.
Thanks
Jaylon
With Wine you really want to ferment as slow as possible. This will make for a much better quality wine at the end. It is true that you will end up with more residual sugar but I can normally get my wine down to 990SG which is very dry so there cant be that much left. I normally ferment for 3-4 weeks.
Thanks
Jimmy
I have a question, im a beer maker starting my first wine. This may be a dumb question in the ring but here go's. Do you airate the must before you pitch the yeast? I do this to the wort before i pitch my yeast with a 2 micron stainless steel defuser stone is why i ask. But i hear that air is bad for wine and just wondered if this would give me a better ferment and heathlier yeast or just off flavers or worse vinager. Again it may sound dumb but i am completly ingnorant in this field. Thanks guy for the feed back.
Dave
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