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<blockquote data-quote="Matteo_Lahm" data-source="post: 813481" data-attributes="member: 48632"><p>You are exactly right. I view sugar processing almost as logarithmic. Once it gets going yeast can consume a third to half the sugar in 24-36 hours. In the next 24-36 hours, it will consume half that and a similar ratio will continue until the batch is done. when you get down to those final measurements on the hydrometer, it’s really difficult to gauge how much is left. That’s when I trust my taste buds. </p><p></p><p>Alcohol is essentially the excrement of the yeast organism. It’s kind of gross to think of it that way but it explains why it’s toxic to them. As the alcohol level increases, the activity slows down because they basically drown in it. This is the science behind why we use yeast starters in our kits. When you’re making a small batch, you don’t have the mass and insulation you would have in batches that are 50 gallons plus. Small batches don’t allow as much internal heat to build up which influences yeast reproduction and activity. The starters compensate for that. You start off with a raging hungry population that’s populous enough to finish off those last increments of sugar and it takes an army to do it. The very end of primary is the most dangerous and perilous point in your process. Getting the yeast over the finish line is difficult especially when you get up past the 13 1/2 to 14% ABV in our Forte kits. Leaving the primary fermentation bucket closed with an airlock until day 15 ensures that the wine ferments totally dry. When you rack after day seven, you are making the yeast population smaller. By leaving it closed and undisturbed, you get a nice clean result and, leaving the skins in that environment achieve a lot more extraction because of the higher alcohol content. Alcohol is a very powerful solvent. </p><p></p><p>As I wrote in the story of how these kits came to be, I’m the grandson of an Italian home winemaker who learned everything in the basement. Our process comes from adaptations of techniques I developed making wine in my house. My grandfather is gone 36 years and I miss him every day.</p></blockquote><p></p>
[QUOTE="Matteo_Lahm, post: 813481, member: 48632"] You are exactly right. I view sugar processing almost as logarithmic. Once it gets going yeast can consume a third to half the sugar in 24-36 hours. In the next 24-36 hours, it will consume half that and a similar ratio will continue until the batch is done. when you get down to those final measurements on the hydrometer, it’s really difficult to gauge how much is left. That’s when I trust my taste buds. Alcohol is essentially the excrement of the yeast organism. It’s kind of gross to think of it that way but it explains why it’s toxic to them. As the alcohol level increases, the activity slows down because they basically drown in it. This is the science behind why we use yeast starters in our kits. When you’re making a small batch, you don’t have the mass and insulation you would have in batches that are 50 gallons plus. Small batches don’t allow as much internal heat to build up which influences yeast reproduction and activity. The starters compensate for that. You start off with a raging hungry population that’s populous enough to finish off those last increments of sugar and it takes an army to do it. The very end of primary is the most dangerous and perilous point in your process. Getting the yeast over the finish line is difficult especially when you get up past the 13 1/2 to 14% ABV in our Forte kits. Leaving the primary fermentation bucket closed with an airlock until day 15 ensures that the wine ferments totally dry. When you rack after day seven, you are making the yeast population smaller. By leaving it closed and undisturbed, you get a nice clean result and, leaving the skins in that environment achieve a lot more extraction because of the higher alcohol content. Alcohol is a very powerful solvent. As I wrote in the story of how these kits came to be, I’m the grandson of an Italian home winemaker who learned everything in the basement. Our process comes from adaptations of techniques I developed making wine in my house. My grandfather is gone 36 years and I miss him every day. [/QUOTE]
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