Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Bottling and fermentation

Reply
 
LinkBack Thread Tools
Old 05-17-2009, 11:19 PM   #1
Mencken
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 102
Likes Given: 1

Default Bottling and fermentation

Hey, I have a quick question about bottling, and the fermentation process for wine. Does it keep fermenting for months? I was told that "you know when to bottle when the gravity is stable for two weeks, around the 6 months mark." I have little experience with wine, but I believe with mead and beer the fermentation happens quickly (approx 1-2 weeks) and then it's just flavor and clarity that determines when you bottle, not continuing fermentation.

So does wine really keep fermenting at a slow process like this?

__________________
Mencken is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2009, 11:46 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,582
Liked 4342 Times on 3157 Posts
Likes Given: 845

Default

Quote:
Originally Posted by Mencken View Post
Hey, I have a quick question about bottling, and the fermentation process for wine. Does it keep fermenting for months? I was told that "you know when to bottle when the gravity is stable for two weeks, around the 6 months mark." I have little experience with wine, but I believe with mead and beer the fermentation happens quickly (approx 1-2 weeks) and then it's just flavor and clarity that determines when you bottle, not continuing fermentation.

So does wine really keep fermenting at a slow process like this?
Sometimes, but not usually. Usually the primary fermentation is about 5-7 days, then in secondary for a couple of weeks. After that, the wine will clear and start to "drop clear". I rack whenever I have lees more than 1/4 inch thick, in about 60 day intervals. The gravity is stable after about a month, but the lees will drop for a bit longer, depending on the makeup of the wine. Wines made from juice (especially if pectic enzyme is added) will clear within a couple of months, but wines made from fruit may drop lees for several months.

So, I guess it's just clarity that keeps you from bottling- since all the stuff that's suspended in the wine before it clears well drop into the bottle, giving you a very cloudy and "chunky" wine. Also, during the waiting period, the wine will "degas". If you bottle before the gas is out (via longer term aging), the corks may pop out and you may have a fizzy wine. Fizzy wine tastes of carbonic acid, so it's pretty unpleasant, even if the corks don't pop out.

Wine can't be rushed. If you bottle a cloudy, fizzy wine, you'll end up with some unpleasant consequences, unfortunately.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2009, 01:13 AM   #3
gregbathurst
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Australia
Posts: 848
Liked 30 Times on 28 Posts
Likes Given: 1

Default

Quote:
Originally Posted by YooperBrew View Post
Sometimes, but not usually. Usually the primary fermentation is about 5-7 days, then in secondary for a couple of weeks. After that, the wine will clear and start to "drop clear". I rack whenever I have lees more than 1/4 inch thick, in about 60 day intervals. The gravity is stable after about a month, but the lees will drop for a bit longer, depending on the makeup of the wine. Wines made from juice (especially if pectic enzyme is added) will clear within a couple of months, but wines made from fruit may drop lees for several months.

So, I guess it's just clarity that keeps you from bottling- since all the stuff that's suspended in the wine before it clears well drop into the bottle, giving you a very cloudy and "chunky" wine. Also, during the waiting period, the wine will "degas". If you bottle before the gas is out (via longer term aging), the corks may pop out and you may have a fizzy wine. Fizzy wine tastes of carbonic acid, so it's pretty unpleasant, even if the corks don't pop out.

Wine can't be rushed. If you bottle a cloudy, fizzy wine, you'll end up with some unpleasant consequences, unfortunately.
Thats as good a summary of the winemaking process as I have seen.
__________________
gregbathurst is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2009, 01:58 PM   #4
Mencken
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 102
Likes Given: 1

Default

Yah, great reply. Thanks very much

__________________
Mencken is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
End of Fermentation and Bottling SacredBrew Beginners Beer Brewing Forum 4 01-14-2009 10:14 PM
Fermentation, secondary and bottling temps Choguy03 General Techniques 3 05-12-2008 08:59 PM
Fermentation/Bottling Questions linedpaper Beginners Beer Brewing Forum 6 10-26-2007 06:24 PM
Second Fermentation...Right Before Bottling! EinGutesBier General Beer Discussion 5 09-22-2007 04:10 PM
Secondary fermentation = bottling? Beer is good Extract Brewing 14 08-26-2006 12:54 AM