s0615353
Member
- Joined
- Jul 4, 2012
- Messages
- 246
- Reaction score
- 20
I have a question for all the wine scientists out there that I have been puzzled by. Regular still wine that is left to clear on its own takes months and months without the use of clarifiers or degassing. Yet when I add the same amount of yeast (one package to 6 gallons) to my batch of sparkling wine the yeast settles in bottle after only a few days to a week during secondary fermentation. Is this because there is less sugar for the yeast to eat, so less yeast is produced and as such in suspension?