What determines the rate of yeast infestation and fermentationinitiation..?
 

The acidity of the must, the concentration of sugar, the availability
of nutrient salts, the saturation of dissolved oxygen and the
temperature of the must all seem to play a part in how quickly the
yeast spreads throughout a must and starts fermentation.

Presumably the levels of inhibitors of yeast metabolism and
reproduction and other antagonistic organisms also play a part -
though I have no idea what the effect and nature of these might be.

What else affects the time it takes a must to get going after
pitching?

I have become particularly interested in this after having one recent
5 gallon pitch which was fairly vigorous after 3 hours, but mostly
finding up to 3 days or so is a common induction time.

Many thanks, Jim

What determines the rate of yeast infestation and fermentationinitiation..?
 

On Feb 25, 8:52 pm, jim > wrote:
> The acidity of the must, the concentration of sugar, the availability
> of nutrient salts, the saturation of dissolved oxygen and the
> temperature of the must all seem to play a part in how quickly the
> yeast spreads throughout a must and starts fermentation.
>
> Presumably the levels of inhibitors of yeast metabolism and
> reproduction and other antagonistic organisms also play a part -
> though I have no idea what the effect and nature of these might be.
>
> What else affects the time it takes a must to get going after
> pitching?
>
> I have become particularly interested in this after having one recent
> 5 gallon pitch which was fairly vigorous after 3 hours, but mostly
> finding up to 3 days or so is a common induction time.
>
> Many thanks, Jim

I've had a few 3 day innoculations... I saw action before it became
active, but it was vigorous after it started. Now, I don't worry so
much. Yeast is good at this. Damn good.

Kirk

What determines the rate of yeast infestation and fermentationinitiation..?
 

I'll add that the most explosive batches I've ever done have always
been.... Pineapple.

Yeast loves that stuff, and it always leaves me with a mess and dry in
less than 5 days..

I'm guessing that pineapple is mostly frutose..

Kirk

What determines the rate of yeast infestation and fermentationinitiation..?
 

On Feb 26, 1:16*am, Kirk Mitchell > wrote:
> I'll add that the most explosive batches I've ever done have always
> been.... Pineapple.
>
> Yeast loves that stuff, and it always leaves me with a mess and dry in
> less than 5 days..
>
> I'm guessing that pineapple is mostly frutose..
>
> Kirk

I think that all those things Jim spelled out play significant a role
in determining rate of yeast innoculation. From my very limited
experience, I have use Jack Kellers "Yeast Starter" guide to great
affect.(http://winemaking.jackkeller.net/yeast.asp)

It takes 12 hours for a starter to be made, but I think it is well
worth it. And to me, his reasoning just makes sense.

Basically, Jack's method provides an "acclimation" period for your
yeast (by introducing small amounts of actual must to the starter),
such that over time, you get a 64 fold increase in numbers of living
cells that are already acclimated to the "antagonistic organisms" and
other adverse condidtions that may be in your must. (acidity,
pesticides etc....)

I've used this 4 times now and each time i get massive fermentation
within 24 hours.
(Concord and Cabernet juice)
-Wayne

What determines the rate of yeast infestation and fermentationinitiation..?
 

On Feb 26, 2:00 pm, Wayne Harris > wrote:
> On Feb 26, 1:16 am, Kirk Mitchell > wrote:
>
> > I'll add that the most explosive batches I've ever done have always
> > been.... Pineapple.
>
> > Yeast loves that stuff, and it always leaves me with a mess and dry in
> > less than 5 days..
>
> > I'm guessing that pineapple is mostly frutose..
>
> > Kirk
>
> I think that all those things Jim spelled out play significant a role
> in determining rate of yeast innoculation. From my very limited
> experience, I have use Jack Kellers "Yeast Starter" guide to great
> affect.(http://winemaking.jackkeller.net/yeast.asp)
>
> It takes 12 hours for a starter to be made, but I think it is well
> worth it. And to me, his reasoning just makes sense.
>
> Basically, Jack's method provides an "acclimation" period for your
> yeast (by introducing small amounts of actual must to the starter),
> such that over time, you get a 64 fold increase in numbers of living
> cells that are already acclimated to the "antagonistic organisms" and
> other adverse condidtions that may be in your must. (acidity,
> pesticides etc....)
>
> I've used this 4 times now and each time i get massive fermentation
> within 24 hours.
> (Concord and Cabernet juice)
> -Wayne

Yes its a very good way to get a rapid start. I have spent the last
18 months making 54 different types of country and grape wines and as
a newbie have been amazed by the difference in start rates and
fermentation speeds. I think if you are after a rapid start then
making an active starter is an unbeatable method. It seems also that
boiling the sugar mixture for a long time (I think it is referred to
as inverting the sugar) makes the solution even more yeast friendly.

Anyway, my rapid discovery winemaking experiment is slowing down now.
As the wines mature and get consumed I will, wine by wine, decide what
staples to make larger quantities of. The initial winner for me are
dried elderberry/blackberry and dried elderberry/summer fruits wines
which seem to hit the spot nicely and ferment readily. They are very
palatable young imho although I am making enough that I will get to
taste them mature too :)

Thanks again for your contributions.

Jim