Fast start to fermentation, normal?

[Stickymatch]

I just started my first kit, Winexpert Eclipse Stag Leap District Merlot with grape skins. My must was at about 74-75F and I pitched the yeast as the instructions said. 5 hours later, I check on it to ensure temp is holding around 74-75 degrees and my airlock is bubbling a large bubble every couple of seconds. Is it normal for fermentation to start this fast? The instructions say betweeen 24-48 hours.

Starting specific gravity was 1.087 and yeast used from kit was EC-1118.

Any info is appreciated.

 

[Julie]

Yes, sometimes you will have a ferment start right off and other times it will be a couple of days before it starts.

 

[Geronimo]

There are a lot of factors that influence how fast the yeast start producing gas. In the future I'd suggest always rehydrating your yeast, and using nutrient. You'll see better consistency.

 

[Stickymatch]

There are a lot of factors that influence how fast the yeast start producing gas. In the future I'd suggest always rehydrating your yeast, and using nutrient. You'll see better consistency.

Better consistency compared to what?? This is my first kit as mentioned in the opening post. Also, the kit specifically states not to rehydrate the yeast.

 

[bkisel]

I've got 8 kits under my belt and have started a batch of Dragon Blood. I've not seen any of my wines start noticeable activity that soon. Generally notice activity about 24 hours after pitching yeast and on two batches later than that. On the other hand I have read that it can start sooner; I've just not seen it with any wine I've started.

 

[cmason1957]

All kits say don't rehydrate the yeast. It will start just by sprinkling. I think the kit makers day just sprinkle to remove the chance that the water might be to hit and kill the yeast, I don't really know.

 

[Rocky]

Stickymatch, best of luck with your first kit. That should be a very good wine.

My question is, Why do you have an airlock on the primary fermenter? Do the instructions say you should do that? Fermentation needs air (aerobic fermentation) to get going well. Many people leave the primary loosely covered with the plastic top or cover it with a cloth to keep stuff from falling into the wine. You will need an airlock in the latter phases of fermentation, i.e. when the SG is at or below 1.020 or so, but not right now.

 

[Stickymatch]

Stickymatch, best of luck with your first kit. That should be a very good wine.

My question is, Why do you have an airlock on the primary fermenter? Do the instructions say you should do that? Fermentation needs air (aerobic fermentation) to get going well. Many people leave the primary loosely covered with the plastic top or cover it with a cloth to keep stuff from falling into the wine. You will need an airlock in the latter phases of fermentation, i.e. when the SG is at or below 1.020 or so, but not right now.

Thanks Rocky.

The wine kit says to cover the primary if and if uses an airlock, insert it. (Link to instructions below in case anyone wanted to see them). My equipment kit is from Midwest and came with a 7.9 gal primary and lid with airlock hole, airlock, etc.


http://www.winexpert.com/images/Eclipse Grapeskins - Feb 2013.pdf

 

[Geronimo]

If you're interested in what the yeast manufacturers say...

http://www.lalvinyeast.com/images/library/EC1118_Yeast.pdf

http://www.scottlab.com/uploads/documents/downloads/59/YeastRehydration_Lallemand.pdf

And some expert hobbyist wine makers...

http://www.winemakingtalk.com/forum/f71/how-hydrate-yeast-10353/

http://www.grapestompers.com/rehydrate_yeast.aspx

Granted, when using EC-1118, sprinkling the yeast on top will work most of the time as long as you don't stir it in. If you want consistent results every time, I recommend rehydrating according to the yeast manufacturer's instructions. Also, using some nutrient and some energizer helps make sure every batch will finish cleanly and completely.

 

[Stickymatch]

If you're interested in what the yeast manufacturers say...

http://www.lalvinyeast.com/images/library/EC1118_Yeast.pdf

http://www.scottlab.com/uploads/documents/downloads/59/YeastRehydration_Lallemand.pdf

And some expert hobbyist wine makers...

http://www.winemakingtalk.com/forum/f71/how-hydrate-yeast-10353/

http://www.grapestompers.com/rehydrate_yeast.aspx

Granted, when using EC-1118, sprinkling the yeast on top will work most of the time as long as you don't stir it in. If you want consistent results every time, I recommend rehydrating according to the yeast manufacturer's instructions. Also, using some nutrient and some energizer helps make sure every batch will finish cleanly and completely.

Thanks. I already had the datasheet on the yeast and saw they recommended rehydrating. However, with this being my first batch of wine, I figured I'd follow the instructions fully and take notes along the way. Just want to establish a baseline to work against on future batches.

 

[Geronimo]

Nothing wrong with that! I'm sure everything will be fine. The problem I have with those instructions is that after a few batches you will likely stop reading them and going through a process you've established. Then one day you'll decide to try some of the specialty yeasts (many are excellent) and that's where the issues start.

The instructions WE gives you are specifically for that yeast and to end up with a wine that's "finished" in 6-8 weeks. Not necessarily a guide to best practices over the long haul IMO.

Anyway, I thought it was worth mentioning.

 

[sdelli]

I just started my first kit, Winexpert Eclipse Stag Leap District Merlot with grape skins. My must was at about 74-75F and I pitched the yeast as the instructions said. 5 hours later, I check on it to ensure temp is holding around 74-75 degrees and my airlock is bubbling a large bubble every couple of seconds. Is it normal for fermentation to start this fast? The instructions say betweeen 24-48 hours.

Starting specific gravity was 1.087 and yeast used from kit was EC-1118.

Any info is appreciated.

I agree with Rocky. You should get that into some type of bucket with just a towel to cover it so it can breathe during primary fermentation. You might also want to lower your temp down to around 70 degrees.... If you can slow it down it is always better then faster.