WineXpert Trying to slow things down

[cimbaliw]

This morning I pitched two kits; WE Costal Red and Brunello w/skins. I've noticed over the past year that keeping my kits at 70-72f, during primary, provides for a pretty rapid SG drop to .990. In an effort slow fermentation I've pitched these two kits at current ambient temperature, 60f. Also, instead of using both EC-1118 sachets included with the Brunello, I've only used one. I'll see how things are at the 24hr mark tomorrow morning.

I just wondered what the community thought about this. I've hit below the 1.010 mark at day 5 so frequently that I think it's time to get some opinions.

BC

 

[Gwand]

I have swapped out EC-118 for both RC 212 and BM 4x4 at 72f and still get to below .996 in five days. The exception was the CC Amarone kit with a much higher starting SG. I assume the lower temperature you are trying will work better to slow fermentation down.

 

[jsiddall]

Is rapid fermentation a bad thng?

 

[cimbaliw]

I've read that too rapid fermentation can give some off flavors. What I really want is to leave my Brunello on the skins for 7 days and only have the SG around 1.010. Let the rest of the sugars get finished off in anaerobic fermentation.

 

[SouthernChemist]

I've read that too rapid fermentation can give some off flavors. What I really want is to leave my Brunello on the skins for 7 days and only have the SG around 1.010. Let the rest of the sugars get finished off in anaerobic fermentation.

There is nothing to stop you from fermenting the wine to dryness in your primary with your grape skins present. If you truly benefit from that extended time in contact with the grape skins, I don't know. From what I understand regarding the WE grape skins, which are a processed product and not just fresh crushed grapes, they've pretty much given off all they are going to give once you reach the point you would rack to a secondary fermentor - or at least Tim V. at WE has made comments to that effect.

High temperature fermentations can give off-flavors depending on the yeast. I don't think EC-1118 is a yeast that is prone to giving off-flavors (one of the reasons it is the goto yeast in kits), and its fermentation temperature range extends up to the high 80's. If you were doing a white wine, I think temperature would have more of an effect. Fermenting in the 70's with a yeast like D-47, for example, is known to lead to higher alcohol formation and to a 'solvent' like taste. Fortunately, winemakers don't need to worry about temperature nearly as much as beer brewers do.

BTW, for clarification, fermentation is inherently anaerobic regardless of which stage you are at.

 

[jsiddall]

There is nothing to stop you from fermenting the wine to dryness in your primary with your grape skins present. If you truly benefit from that extended time in contact with the grape skins, I don't know.

I have read that once primary fermentation finishes things should be moved to an airlocked secondary immediately to prevent oxidation. Is leaving things in the primary (assuming it is not air locked) for a full week even if fermentation finishes much earlier going to help things (due to longer exposure to the grapeskins) or hurt things (due to excess oxidation)?

BTW, for clarification, fermentation is inherently anaerobic regardless of which stage you are at.

Is that because a layer of CO2 produced during fermentation effectively replaces surface oxygen?

 

[cimbaliw]

Thanks SC. Both the G Pack and EC-1118 information are quite helpful. You piqued my interest with statement on the anaerobic nature of fermentation. I found resolution via a Wiki article.