TOP 10 REASONS

FOR FERMENTATION FAILURE

Reason #5
Using An Air-Lock At The Beginning Of Fermentation:

During the first few days of a fermentation, the yeast is in a
multiplying stage. It is devoting a significant portion of its
energy to reproducing itself. On average, the yeast will multiply
itself to around 100 to 200 times the amount of yeast you
originally put in the must.

This is known as the "Primary Fermentation." Later, once the
yeast has fully created the number of cells needed, it will then
devote most all of its energy to creating alcohol. This is known
as the "Secondary Fermentation."

The cell reproduction stage is necessary to successfully sustain
a healthy, vigorous fermentation. If the yeast does not multiply
successfully then the remainder of the fermentation will become
sluggish and drawn out, and in many cases the yeast will give out
completely before it has completed the task placed before it.

For the yeast to be able to multiply itself to it fullest
ability, it needs air during the primary fermentation. Using an
Air-Lock during this time seals the fermentation from much need
air, in effect, suffocating the yeast and putting a damper on its
reproductive activity.

Instead of using an Air-Lock during the Primary Fermentation,
simply cover the container with a thin towel, cheese cloth or
something similar. You can secure it by tying it down with a
string to make sure it doesn't get knocked or blown off. By doing
this you will allow the yeast to get all the air it needs without
allowing bugs and other little nasties from getting in the mix.

After about 4 to 6 days of fermentation the yeast will go into
its slower, secondary fermentation. This is the time when the
air-lock should be used. The air is no longer needed, and in
fact, is a detriment to the must at that point.
 

- Related Articles

"Fermentation 101"

"Air-Lock Basics"

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