Part 7. Setting the wort for fermentation
Placing the wort for fermentation consists of preparing the wort with the composition we need, filling the selected vessel with it, and installing a stopper with a “water seal” on the vessel.
And if we are dealing with sweet grapes as a processed product, then the process of setting the must for fermentation is simple: we pour pure grape juice, without adding water and sugar, into a bottle, close the bottle with a stopper with a “water seal” and We are waiting for the gurgling to stop.
The fermentation of fruit and berry wine wort is somewhat different. Here we pour the juice, diluted with water, into the vessel immediately, and add sugar in parts. And the first part, which is diluted in the wort when it is placed for fermentation, is no more than 10-15% of the calculated amount.
We add the next portion, in a volume of 15-20%, after 5-7 days and do this until we have added all the calculated sugar.
In total, there are three periods of fermentation:
The first period of fermentation is characterized by a very rapid release of carbon dioxide. The wort is literally boiling and, increasing in volume, tends to overflow. As a rule, there is enough free space above the wort reserved for sugar to prevent this from happening. But much depends on temperature conditions, fruits and yeast activity. Therefore, this process must be controlled.
During the first period of fermentation, a very rapid release of carbon dioxide bubbles is observed from the “water seal” - approximately 2.3 times per second. But this also depends on the thickness of the tube - the thinner it is, the more often it will “gurgle.”
The first fermentation period lasts approximately 2-3 weeks, but especially strong fermentation is observed in the first 3-5 days.
The second period of fermentation is characterized by a weak but constant release of carbon dioxide. During this period, the wort becomes clearer and a thick sediment appears at the bottom of the vessel. The period can last 3 weeks, a month, or more. Much depends on the fruit, yeast and conditions.
The third period of fermentation is characterized by the completion of the release of carbon dioxide. Bubbles practically never come out of the “water seal”. The slowly rising bubbles of carbon dioxide can only be seen through the glass of the bottle. At this time, the wort has practically cleared up, the spent yeast has precipitated, and we are already dealing with young wine.
But the process continues - the wine is ripening. There is no need to rush him. Let it cost as much as you need. Personally, I look for the absence of the last bubbles of carbon dioxide in the wort using a magnifying glass and a flashlight, highlighting the must, which is transparent by this time, or rather the young wine. If this is not done, wine that has already been bottled may, under certain conditions, re-ferment.
But the process of making wine, after placing the wort for fermentation, does not consist only of contemplating how bubbles of carbon dioxide rise in the bottle.
Firstly, you need to monitor the feeding of yeast and add sugar in a timely manner. When and in what quantity - we have already considered.
Secondly, it is necessary to promptly remove the sediment formed as a result of the reaction from the bottle. A thick layer of loose sediment settled at the bottom of the bottle consists mainly of dead yeast fungi and can, if not removed in a timely manner, impart an unpleasant smell, taste and bitterness to the wine. It is not recommended to keep wine on the lees for more than 2 weeks.
To drain wine from sediment, pour wine from one into another, clean vessel using a rubber tube. The remaining sediment is filtered and added to the wine.
At the end of the third fermentation period, it is advisable to taste the wine and, if you find it not sweet enough, you can sweeten it by diluting a small amount of sugar in the poured wine and then adding it back to the bottle.
After completion of the third fermentation period, it is necessary to pour the wine again into a clean bottle, put a “water seal” and transfer it to a cool room (cellar, cold basement) with a temperature of 13-15°C. Here our wine will ripen and finally clarify.
In terms of time, this period takes at least two to three months, and it will be even better when the wine sits for six months to a year. The further the better. But there is a mandatory requirement: the wine must be kept under a “water seal.”
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