The filtration of wine has a great relationship with the temperature of the environment. When the temperature is maintained at 15-25℃, it can be filtered after about 10 days of fermentation. When the temperature is too low or too high, the fermentation takes longer, but generally does not exceed one month. How long does it take to ferment the wine? The Open Top Fermenter Supplier will tell you below.
The filtration time of wine is not very stable and depends on the temperature of the environment. Wine filtration requires the completion of wine fermentation, that is, the sugar in it is almost completely converted to alcohol. The working efficiency of yeast is greatly affected by temperature. Generally, the temperature is 15 to 25℃, the day after the grapes are loaded. Fermentation will start. It takes only about 10 days to maintain this temperature to complete the fermentation, while the temperature is lower or higher than 35℃, which has a great impact on the activity of the yeast and the fermentation time will be longer. But generally not more than a month.
The methods to determine whether the fermentation is complete are:
Look at the bubbles: When the yeast consumes sugar, not only will it produce alcohol, but it will also release carbon dioxide, which means that as long as the wine is still producing bubbles, it is not fully fermented. There are no bubbles. The wine is fermented.
Look at the precipitation: In the early stage of fermentation, the skin of the wine is usually in the upper layer. If the skin is fermented, the skin will begin to precipitate. When this phenomenon occurs, the wine is basically brewed and can be filtered.
So how can wine speed up fermentation?
1. Maintain a good temperature: The activity of yeast is greatly affected by temperature. The ambient temperature of wine during fermentation is between 15℃- 25℃. At this time, the activity of yeast is the strongest, and the fermentation speed is naturally the fastest. Already.
2. Put more yeast: The base number of the yeast also has a great influence on the proliferation rate. If the base number of the yeast is large, the fermentation time will naturally be much shorter.
3. Seal well: Yeast is an anaerobic bacteria, its activity is very low in the environment with oxygen, and fermentation is very busy. Therefore, Wine Fermenter is required to have good air tightness, and it can shorten the fermentation time without opening it.
What should I do if the wine is cloudy after filtering?
First take an egg, and completely separate the egg whites and yolks from the eggs. The specific method is to scoop the eggs into a small mouth, the main mouth should not be too large, grasp the egg mouth with your hand and gently chop the egg in half along the mouth, We will find that there are egg yolks in half of the two halves and no yolks in half of the halves. Tilt the halves slightly and the yolks in the eggs will come out automatically. Then the egg whites of the eggs can be kept intact. Half eggs are tilted alternately, and soon we can easily separate the yolk and egg white from the eggs.
Next, you need to beat the egg whites. Place the freshly separated egg whites in a container with a handle. The pair of chopsticks tilt the container slightly so that the egg whites in the container can come together. At this time, use the chopsticks to stir the egg whites and make a circular motion. The egg white will foam. We continued to stir until the creamy foam in the egg whites stopped. Add the foam to the container and the sediment will float in a short time.
We can completely filter out the impurities and sediment floating up, and completely solve the problem of turbidity of homemade wine.
The above is the wine filtration introduced by Wine Fermentation Equipment suppliers, and I hope to help you.
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