TOP 10 REASONS

FOR FERMENTATION FAILURE

Reason #7
Fermentation Has Already Completed:

In a twisted way, you may not be getting a fermentation because
the fermentation has already completed. Many ask, "how could this
be?" It's almost like experiencing an unbelievable magic trick.
"How did my wine do that?" But, after checking the wine with a
hydrometer, the truth becomes clear. The juice fermented, and you
didn't even know it.

Relax, its really not your fault. And, there's really no problem,
anyway. Most wine making directions you run across will lead you
to believe that all fermentations will take anywhere from 4 to 6
weeks. But in reality, if the conditions are right, a
fermentation can complete in as little as seven days. Yes, that's
right "seven days." We have personally experienced fermentations
that have completed in as little as five days, but this is far
more rare.

The only real way to know where you stand with your
fermentation's progress is to take a hydrometer reading. The
hydrometer has the final say as to what has actually happened. If
you take a hydrometer reading and you discover that the Specific
Gravity is 0.998 or less, well then, yes, the wine is done
fermenting. If this is the case, there is really nothing else for
you to do other than continue on with rest of the directions
ahead of schedule.

Many first-time winemakers will get the notion that they should
add more sugar if there fermentation completes quickly. If you
have added the correct amount of sugar at the beginning of
fermentation, this would not be the right thing to do.

Just because a fermentation only lasted a week or so, does not
mean the wine has any less alcohol than a fermentation that took
2 months. Time does not control the amount of alcohol made, the
amount of sugar available to the yeast does. Adding more sugar at
this point will only complicate the situation.

For example, if your starting hydrometer reading indicates that
you have enough sugar in the must to produce 12 percent alcohol,
you will have 12 percent alcohol once all those sugars are
fermented, regardless of the amount of time it takes. And, you
will know when all those sugars have been fermented by the fact
that the hydrometer reads 0.998 or less on the Specific Gravity
Scale.

Many ask, "why does this happen?" The fact of the matter is,
there are many reasons why a fermentation might go fast or slow.
There are an endless number of variables that can come into play
when dealing with Mother Nature. But having said this, a large
percentage of the time it is temperature related.

All things being the same, musts that are 75 degrees F. or higher
will ferment much, much faster than a must that is 70 degrees F
or less. The amount of yeast that is pitched into the must can
make a difference. Two packs of yeast will ferment the same
juice, not twice as fast, but faster that one pack of yeast will.

If the yeast is pre-started ahead of time, this can influence the
rate of fermentation as well. Not only does pre-starting the
yeast allow the yeast cells to hit the juice with their feet
running, so to speak, but it also allows the yeast to multiply in
number, ahead of time, which could contribute to having an
explosive fermentation.

Having a fast fermentation is neither a good thing or bad thing.
But the reasons that caused it to ferment fast may be bad. For
example, if you had a fast fermentation that was caused by warmer
temperatures, this could be bad. Having too warm of fermenting
temperature will also facilitate the growth of unwanted
micro-organisms, which may give the wine an off-flavor. But, if
you had a fast fermentation because you pre-started your yeast,
then no harm is done.

Having said this, there is really no advantages to having a fast
fermentation in of itself. Of course you get to bottle your wine
sooner with a faster fermentation, but I know of no studies that
have indicate "fast" is better or worse than "slow."


Related Articles:

-- To read more about how to use a hydrometer, see the following
article listed on our web site:

"Hydrometer Scales And What They Mean"


-- To read more about pre-starting your yeast, see the following
article listed on our web site:

"Using Yeast Starters For Improved Fermentation"

<<< Back To Top 10 Reasons For Fermentation Failure

To receive our free winemaking newsletter! Click Here

E. C. Kraus

Home Wine & Beer Making Supplies

Address: 733 S. Northern Blvd. - P. O. Box 7850 - Independence, MO  64053

Phone:(816) 254-7448  Fax:(816) 254-7051  Toll Free: (800) 353-1906

Email: customerservice@eckraus.com

Copyright (c) 2003-2005, Kraus Sales, L. L. C. All rights reserved. This article may be passed

along to friends and others, as long as it is used in its entirety. Distribution or publishing of

this article in partial or edited form is prohibited.