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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Primary size and fermentation
Is the length of time to see meaningful fermentation have a correlation to
primary size? I am doing my first 10-gallon batch. I pitched the yeast on Tuesday and again 24 hours later, and am just now beginning to see any life to the must. My one-gallon batches usually see vigorous fermentation the same day I pitch the yeast. Quixote |
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Primary size and fermentation
"Quixote" > wrote in message ... > Is the length of time to see meaningful fermentation have a correlation to > primary size? I am doing my first 10-gallon batch. I pitched the yeast > on Tuesday and again 24 hours later, and am just now beginning to see any > life to the must. My one-gallon batches usually see vigorous fermentation > the same day I pitch the yeast. > > Quixote Guess no one does 10-gallon primaries? Anyway, it did finally start, and start with a vengeance. Sure made me nervous waiting 3 days for fermentation to start showing. Thought I was going to have to dump it and spend another 6-hour day picking grapes. Quixote |
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Primary size and fermentation
Dump it? Unless it smells of vinegar and you hate vinegar I can't
think of a reason to ever dump must. I think what you saw was 'propagation delay' the yeast multiply at a rate based on many factors such as strain, temp, nutrient availability, oxygen, sugar. It would definitely take longer (all things being equal) for a 10 gallon batch to show visible signs of fermentation versus a 1 gallon batch. Pitching rate is rarely descussed here because most people on the group are making batches smaller than 6 gallons. That affects this too. A good rule of thumb is pitch 1 gram of dry yeast per gallon. Joe > Guess no one does 10-gallon primaries? Anyway, it did finally start, and > start with a vengeance. Sure made me nervous waiting 3 days for > fermentation to start showing. Thought I was going to have to dump it and > spend another 6-hour day picking grapes. > > Quixote |
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Primary size and fermentation
Frankly, seems wasteful ($) to me to buy multiple packets of yeast
when it's the easiest thing in the world to get a starter going and then expand it accordingly - ending up with a culture sufficient for whatever size batch you've got. In article . com> JoeSallustio > wrote: > Dump it? Unless it smells of vinegar and you hate vinegar I > can'tthink of a reason to ever dump must. > > I think what you saw was 'propagation delay' the yeast multiply at > a rate based on many factors such as strain, temp, nutrient > availability, oxygen, sugar. It would definitely take longer (all > things being equal) for a 10 gallon batch to show visible signs of > fermentation versus a 1 gallon batch. Pitching rate is rarely > descussed here because most people on the group are making batches > smaller than 6 gallons. That affects this too. A good rule of > thumbis pitch 1 gram of dry yeast per gallon. > > > Joe > > >> Guess no one does 10-gallon primaries? Anyway, it did finally >> start, and start with a vengeance. Sure made me nervous waiting 3 >> days for fermentation to start showing. Thought I was going to have >> to dump it and spend another 6-hour day picking grapes. >> >> Quixote > > -- I'm using an evaluation license of nemo since 50 days. You should really try it! http://www.malcom-mac.com/nemo |
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Primary size and fermentation
Thanks Joe. I had begun to wonder, but I was not seeing any telltale tiny
bubbles or miniscule amount of foam, even when stirred. What I did for the second pitching of yeast, which in retrospect was probably unnecessary, was to create quite a large starter that had must added in several aliquots to acclimate the yeast. Still the behavior was certainly not what I was used to seeing and had me worried. About the dumping, I realize I had a few more days to try to get the must fermenting, but was beginning to wonder if something had happened to make it unamenable to fermentation. Thanks for the replies... Quixote "AxisOfBeagles" > wrote in message ... > Frankly, seems wasteful ($) to me to buy multiple packets of yeast > when it's the easiest thing in the world to get a starter going and > then expand it accordingly - ending up with a culture sufficient for > whatever size batch you've got. > > In article . com> > JoeSallustio > wrote: > >> Dump it? Unless it smells of vinegar and you hate vinegar I >> can'tthink of a reason to ever dump must. >> >> I think what you saw was 'propagation delay' the yeast multiply at >> a rate based on many factors such as strain, temp, nutrient >> availability, oxygen, sugar. It would definitely take longer (all >> things being equal) for a 10 gallon batch to show visible signs of >> fermentation versus a 1 gallon batch. Pitching rate is rarely >> descussed here because most people on the group are making batches >> smaller than 6 gallons. That affects this too. A good rule of >> thumbis pitch 1 gram of dry yeast per gallon. >> >> >> Joe >> >> >>> Guess no one does 10-gallon primaries? Anyway, it did finally >>> start, and start with a vengeance. Sure made me nervous waiting 3 >>> days for fermentation to start showing. Thought I was going to have >>> to dump it and spend another 6-hour day picking grapes. >>> >>> Quixote > >> >> > > -- > I'm using an evaluation license of nemo since 50 days. > You should really try it! > http://www.malcom-mac.com/nemo > |
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