Accelerator - Anyone try this?

[Wade E]

Welcome aboard WKC. Thanks for the info. I dont see myself needing this but I could see many new winemakers wanting this to get their wine done faster so that they can start their next kit, this way they can get ahead of the game and actually start "the cellar"

[Green Mountains]

Can somebody explain how this accelerator works? I'm open to experimenting and would love to hear the science behind it.

[Wade E]

Im guessing its a super load of nutrient and energizer myself.

[WineKitzCalgary]

To NSwiner:
I generally recommend it to my clients for 4-5 week kits only but I've tried it on a premium 8-week white kit and it was excellent. The owner I know with two Wine Kitz BOP stores uses them on every type of kit. From light 4-wk kits up to the best 8-wk kit that Wine Kitz has to offer.

The science is fairly simple: It contains a yeast with a higher tolerance to temperature and a good addition of yeast nutrients. You are told to bring the must up to 30-35 degrees Celsius. The heat + the nutrients turbo charge the fermentation and voila!

Some people might balk at that temperature so I'll quote a line from my WSET Level 2 Certificate (in wines and spirits) Study guide. Quote: [Red Wines: crush, ferment(25-30 degrees C), extract colour and tannin, press]
In all fairness, they mention whites ferment at (15-20 degrees C)
So it could be argued that it's too hot for whites but I've had great success. In fact, I think it works better with whites than reds because less aging is generally needed with whites anyway.


Steve

Originally Posted by Green Mountains

Can somebody explain how this accelerator works? I'm open to experimenting and would love to hear the science behind it.

[robie]

Shorts cuts and quick fixes are not always the best. No patience!
By any chance does this stuff make the wine glow?

[WineKitzCalgary]

I totally agree. I would never suggest an accelerator pack is the best way to make a kit. My point is that it's an ok way to make a kit. Many people love to use it because it also saves work in addition to time.

As for glowing. I think HO is working on that right now. We're going to market it as a great way to make a New Years Eve beverage. Imagine a room full of people with glowing glasses. It'll sell like hotcakes.

Steve

Originally Posted by robie

Shorts cuts and quick fixes are not always the best. No patience!
By any chance does this stuff make the wine glow?

[Wade E]

Wow, those are high temps!!!!!!!!! You may get better color and tannin extraction out of those temps but you will be sacrificing aroma and fruity flavors. Ive read in every article just about ever written not to exceed 85* with reds and 64-68* for whites.

[Eric16]

Use accelerator pack in all my wines.... which are only large kits of 17 / 18 litres. Typically special selection kits / limited release kits. After many dozen kits... there is no other way I would make them!

My method... if oak is involved... use warm water to make a "tea" to provide more oak exposure / taste. Make the wine according to Accelerator pack instructions... but tend to leave in primary for an extra day or two. Rack into carboy and bulk store in wineroom for 4 - 5 months. Rack, filter, add a bit more metabisulfate and bottle. Drink nothing before 1 year old or more.

Results.... have won several wine competitions / no complaints for those who "don't drink" kit wine / excellent selection of prime wines!

[robie]

Yeah, NSwiner,

That is pretty much my feelings. My first thought was wondering how well it would work on a simple mist kit. That's about the only place I would be willing to try it.

[Sen]

Hi, Guys I am new for this forum. I am unknown for accelerator. Describe it in brief for all and me also.