Mango grapevwine

[ChuckD]

Soooooo I started this wine on Saturday the 25th, checked sp grav today it is 1.000 - how can that be. Can it really ferment that fast, I mean obviously it did, but?/

I have had three-day ferments. It surprised me too.

 

[Rice_Guy]

A fermentation rate temperature study
View attachment 75666

* temperature is a main predictor of fermentation length.
* you can shorten a fermentation using lots of DAP/ chemical nitrogen, using organic will give a longer smoother yeast performance
* low pH frequently gives slow/ stuck fermentation
* poor overall nutrition can give slow/ stuck ferments* the yeast selected will influence the rate

@Ldcecil My question now would be; Do you smell H2S? (Sewer gas/ rotten egg)
A temperature based fast fermentation is at higher risk for stressing the yeast so that they produce hydrogen sulfide. This is nasty since it is powerful/ has a low detection level and overpowers fruity aromatics.
@Ldcecil ,,, are the fruity aroma notes gone?