Any disadvantages to a fast fermentation?

Wine Making Talk

Help Support Wine Making Talk:

arcticsid

Arctic Contributor
Joined
Oct 26, 2008
Messages
4,203
Reaction score
59
My primary ferment went from 1.090 to 1.000 in 4 days. This seems incredible but the hydrometer says so. I realize some yeasts are described as a "slow fermenter", while others obviously are much faster. What are the advantages/disadvantages, if any, between slow or fast ferment.? Also the must is still fizzing pretty good, but the SG is indeed 1.000, Now I'm really perplexed as to whats going on.
Troy
:)
 
Last edited:

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
277
Reds are good with a vigoruos fermentation but whites and fruits are not so. A nice slow cool ferment is much better for a these wines to keep in the fruity esters. Higher temps will make for a faster fermentation and cooler temps will slow things down. Some wines will ferment down past where your hydrometer can read but dont worry, things are fine.
 

arcticsid

Arctic Contributor
Joined
Oct 26, 2008
Messages
4,203
Reaction score
59
I'm tempted to think about transfering this to the secondary. Thoughts?
 

arcticsid

Arctic Contributor
Joined
Oct 26, 2008
Messages
4,203
Reaction score
59
A little over 3 gallons of Dole Concentrate, Pine/Orange/ Mango.
 

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
277
You also have to remember that smaller batches will ferment out much faster and more yeast will eat sugar faster.
 

Luc

Dutch Winemaker
Joined
Nov 5, 2006
Messages
1,615
Reaction score
40
Did you degass the sample with which you
took the hydrometer reading.

Otherwise the gass might push the meter up and
the reading will be off.

Besides that, it is fast but not unheard off.

Wade is right in his statement that for reds a fast fermentation
is good but for whites a slower is perferred.

I would not worry.

Luc
 

Latest posts

Top