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bwesley7
 
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Default Specific Gravity - Primary Fermentation

Ed,

I visit your homeland occasionally (~twice/yr) -- really enjoy Maastricht!

Bart


"ed montforts" > wrote in message
...
> Hi ab,
>
> thought of lack of food? Fruit other than grapes is often lacking food for
> your yeast. Yeast is a hungry thingy!! Feed it!!!. And yes, that is often
> the reason for the off-flavour, esp. H2S. Had "some" experience with it
> myself during my 10 years of country winemaking.
>
> Ed
> From Holland, southern province of Limburg, where Holland is a mere 4,8
> kilometers wide. To the right: Germany; to the left: Belgium. Dandelion

wine
> started yesterday; apple and cherry in the basement; 204 grapes (Regent;
> Léon Millot; Birstaler Muskat) just peeping out of the ground. Have to

wait
> 3 years, have to wait; I know.
>
> "ab" > schreef in bericht
> om...
> > Hi Brandon,
> >
> > During the primary fermentation stage of wine production, yeast
> > converts sugar into alcohol. A by product of this is Carbon Dioxide
> > (CO2). As the CO2 is heavier in weight than oxygen, it covers the top
> > of the wine must, protecting it from oxidisation due to oxygen
> > contact. Once the primary fermentation has slowed or finished, the CO2
> > production ceases. It is at this point we must add sulphur dioxide
> > (SO2) in the form of PMS or SMS to the wine to protect it from oxygen
> > contact and limit the amount of air by fitting an air lock.
> >
> > I have found with some wines (especially country wines made with fruit
> > other than grapes) that if I do my primary fermentation using an
> > airlock, not enough oxygen mixes with the must and I often get rotten
> > egg gas smells (Hydrogen Sulphide) which are quite unpleasant. This is
> > why I always do my primary fermentation in an open fermenter covered
> > with a cloth.
> >
> > Regards
> >
> > AB1
> >
> > "Brandon" > wrote in message

> >...
> > > Newbe question - I'm making wine for the first time using a wine kit

and
> > > after reading some of the posts here, I'm not sure I should be using

an
> > > air-lock during the primary fermentation as oxygen is required to

assist
> the
> > > yeast in converting the sugar into alcohol and SO2?
> > >
> > > According to the kit instructions, I should rack the wine into the

> secondary
> > > when to Specific Gravity reaches 1.010 or less, which should occur

from
> 5 to
> > > 7 days after the yeast is added.
> > >
> > > Here are my current readings:
> > >
> > > Day # Specific Gravity Temp of Must
> > > 1 1.080 76 F (Yeast Added)
> > > 2 1.070 72 F
> > > 3 Didn't Check 74 F
> > > 4 1.050 72 F
> > >
> > > At the current rate, I'm guessing the wine should be ready to rack

> around
> > > day 8? Should I remove the airlock or keep it attached?

>
>