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| Fermentation Specific gravity inshelp@kamiljuices.com |
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Fermenation Allowing the yeast access to oxygen at the beginning of fermentation during the growth phase helps the yeast produce its own lipids. Lipids are an essential component of the yeast cell membrane, necessary for the budding and growth of the yeast cells in the early stage of fermentation and for the protection of the yeast cell from alcohol toxicity in the latter stage of fermentation. To provide the yeast with oxygen it needs to multiply (please see the manufacturer's explanation Lalvin), place only a paper towel in the neck of the bottles for the first 24 - 48 hrs, (a) until the must is seen actively "bubbling." Then place airlocks filled with fresh clean water, on the carboy and gallon jugs for the rest of the fermentation (b). The picture on the left illustrates the carboy with juice 12 hours after the addition of the yeast. The picture on the right shows the juice in the carboy 48 hrs after the addition of the yeast. An airlock filled halfway with water is placed on top of the carboy. |
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Specific Gravity The fermentation should occur at a constant temperature of 21 C (72 F) and will take anywhere from 7 - 12 days in total. Start to monitor the progress of the fermentation by taking readings with the hydrometer at day 5. When the specific gravity is below 1000, (i.e. 995), then proceed with the racking (siphoning). If not, allow the wine to ferment longer until it reaches a specific gravity (S.G.) below 1000. If the wine takes longer it is a good idea to gently "swirl" the carboy to move the viable yeast around the must inside. Remember that the closer the specific gravity is to 992 the drier the wine will be, because less residual sugar remains. For example, a wine with an S.G. of 997 will taste "sweeter" than a wine with an S.G. of 994. Always read the S.G. below the meniscus level on the hydrometer. |
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