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Posts Tagged ‘ferment’

Have you ever had wine before fermentation? Some wine producers on this phenomenon, in which the fermentation of wine started normal – tons of bubbles and foam – and appears after a few days the whole process significantly slow or even stop completely. If this happens to the wine before it was only a “ferment”. Prior to joining the top three reasons for the fermentation of wine, it is necessary to confirm the first real experience of the wine fermentation. Bubbles and foam can not be a good indicator that the ferment in his swing. To ensure that the fermentation of wine experience, the best to measure the specific gravity of wine with a hydrometer. If the reading is the same after 1-2 weeks you can say that the wine fermentation stopped.

One of the most common causes of fermentation, the sugar in excess. Sugar is very important for wine, because that “thing” that turns into alcohol. The yeast consumes sugar and produces alcohol during fermentation. In this context, some winemakers feel “safe” with the addition of excess sugar, or add in more sugar in an attempt to achieve the high level of alcohol in wine. High blood sugar level is undesirable because it introduces a preservative effect on wine. Therefore, the yeast multiplies the problems and not able to produce alcohol. Always use a hydrometer to check the sugar before adding the yeast. For wine, the measures should be within 1.07 to 1.09 hydrometer.

Another possible cause of fermentation is due to the lack of nutrients. Yeast that living organisms, requires the right combination of nutrients to survive and proliferate. Therefore, it is possible that the juice is not the necessary level of nitrogen, oxygen, amino acids, vitamins, minerals, etc. The best way to solve this problem is to use the juice of the grapes when making wine, of course, because they contain the right combination nutrient that is ideal for yeast. For other fruit juices, you may need to add yeast or nutritional yeast energizer packages. These products are designed specifically to help the growth of yeast.

The final cause of fermentation is possible to sulfites or preservatives. Always check if the juice does not contain preservatives, as are the agents of the killer yeast. Some manufacturers also add sulfites Campden tablet or as sodium / potassium metabisulfite to sterilize the juice before fermentation. If you use the packaged juice, no added sulfites, because these products are usually sterilized before being packed. If you sterilize the solutions of sulfite, cleaning equipment again with water before use.