Wine Makers Need Wine Making Yeast

One of the most critical steps in winemaking is fermentation with wine making yeast. Wine cannot be made without fermentation. Sometimes, you may have problems in the process of fermentation. It may be either the fermentation does not occur or it takes time. The reason for this is mainly the temperature. It may be either too hot or too cold. Remember that yeast is live and it can be only between 70 and 75 degrees Fahrenheit. It is safe to maintain 72 degrees during fermentation. The fermentation process does not occur at all if the temperature becomes too cool. And the yeast performs slowly and there is a possibility of damage at warm temperature.

So while winemaking at home, it is very important to maintain a stable temperature in the room where fermentation is done. Any variation in temperature leads to problems. The best places that can be considered for fermentation are basements, but make sure it does not become too cold during winter. Some preventive measures can be taken to avoid this.

If the temperature becomes cool, a heat source can be used to prevent it. The

container in which fermentation is done can be preserved from temperature variations by keeping it separate and away from the floor. You can place a thermometer in the wine and check the temperature every now and then, so that if there are variations in temperature, the necessary measures can be taken. One more thing that has to be taken care during winemaking at home is the starting of yeast.

When you buy a yeast packet, it has to be either rehydrated or moistened with some warm water before using. The temperature of the water that is used should be between 90 and 95 degrees. If the temperature goes up or down beyond this limit, even if to a small extent, the yeast gets damaged and it cannot be used for fermentation. Hence ,

while winemaking Also, problems arise due to adding too much sugar.

To produce alcohol it is necessary to add sugar to yeast. But too much sugar is also not good and at the same time the sugar should not be too low. So it is always good to check the amount of sugar that is already present in the yeast before adding additional sugar to the wine.

The amount of sugar varies from fruit to fruit. If you add additional fruits to the fruit already present, and that fruit has a lot of sugar, then that leads to problems in winemaking. So there should be a check on the sugar content. This can be checked using a hydrometer. Its always good to use a hydrometer and get used to using one frequently so that many problems in your winemaking can be avoided.

A hydrometer helps in the winemaking process to assess the exact weight of a liquid in comparison to that of plain water. In actual terms it is used to measure the specific gravity. Based on the observed readings, the wine maker will be able to monitor the fermentation process and also will enable him to adjust the liquids as necessary.

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