The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Fast fermentation...

Reply
 
LinkBack Thread Tools
Old 11-15-2010, 07:05 PM   #1
RobWalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Birmingham, England
Posts: 891
Liked 8 Times on 8 Posts
Likes Given: 1

Default Fast fermentation...

I'm going to put 2 brews on, but I'd like them to be ready for the end of the year if possible. What's the best way to ferment, clear and bottle fast without causing any bottle bombs or affecting flavour hugely? I'm not much of a connoisseur, so losing subtle differences isn't a big deal for me - I have a brew belt and an extremely cold conservatory this time of year, so keeping it at an optimum temperature and cold crashing are both easily possible for me!

__________________
RobWalker is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2010, 08:02 PM   #2
bknifefight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: PA
Posts: 1,891
Liked 93 Times on 71 Posts
Likes Given: 36

Default

The best way to ferment completely and quickly is to pitch the right amount of healthy, happy yeast. It seems like you have plenty of time. I generally ferment for 3 weeks and give the beer 3 weeks in the bottle. You roughly have 6 weeks before new years, so there you go!

__________________
bknifefight is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2010, 11:10 AM   #3
RobWalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Birmingham, England
Posts: 891
Liked 8 Times on 8 Posts
Likes Given: 1

Default

That's good advice, I've never pitched yeast before, just added it as an ingredient. per say.
also, this is wine

__________________
RobWalker is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2010, 01:13 PM   #4
bknifefight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: PA
Posts: 1,891
Liked 93 Times on 71 Posts
Likes Given: 36

Default

Oh, opps. I didn't read which forum this was on, it was just under the Unanswered Threads. I have no idea if you can have any ready by New Years, sorry

__________________
bknifefight is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2010, 02:27 PM   #5
CampFireWine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: SE Indiana
Posts: 287
Default

It depends on the recipe and how well the byproducts are controlled. If you controll the byproducts, you can drink it the same day as racking, if you don't it could take months to age out to be able to drink it.

__________________
CampFireWine is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2010, 07:19 PM   #6
Justibone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Indianapolis, IN
Posts: 2,030
Liked 21 Times on 20 Posts
Likes Given: 69

Default

Lower ABV = faster ferment.

If you really need homemade wine fast, it won't be amazingly good. You could ferment a low ABV wine and then kick up the alcohol by mixing another wine (or liquor) into it.

Justibone is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2010, 08:11 PM   #7
CampFireWine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: SE Indiana
Posts: 287
Default

I make 20% in 7 days in primary and 7 days in secondary. I never blew anything up but blew the bung on the carboy because I switch off the airlock too soon.

__________________
CampFireWine is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2010, 08:43 PM   #8
Justibone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Indianapolis, IN
Posts: 2,030
Liked 21 Times on 20 Posts
Likes Given: 69

Default

From your descriptions, I think your wine probably would not suit my palate, CampFireWine. Just sayin'!

__________________
Best Brews Yet:
Edwort's (modified) Apfelwein
BierMuncher's Centennial Blonde
Cuinrearview's Gumballhead-Inspired WPA
Pelikan's John's Red English Barleywine
Justibone is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2010, 08:48 PM   #9
CampFireWine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: SE Indiana
Posts: 287
Default

It's more of a stout cocktail then a wine. Like the Island Mist. It's too strong for a wine glass and too weak for a shot glass. It's right inbetween.

__________________
CampFireWine is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2010, 11:27 PM   #10
RobWalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Birmingham, England
Posts: 891
Liked 8 Times on 8 Posts
Likes Given: 1

Default

I've made something similar using pie fillings and tinned fruit cocktail - it works great mixed with lemonade, you can use it as a cocktail base too and add a few spirits. Suppose it's a liquor, not a wine
Taking low ABV in mind I'm going to make a christmas cider (a little like apfelwein with more christmassy flavours) at around 6% so it's ready quickly, and cold crash as soon as it reaches the desired percentage, and the other can wait until after christmas because I'm in no rush (I have a strawberry rosé and another batch of fruit cocktail liquor ready, so I'm not without!)

__________________
RobWalker 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
Comparing fast fermenting Wine Kits, which one? HomeBrewWest Wine Making Forum 3 01-16-2013 10:14 PM
Wine fermentation vs beer fermentation Tophe Wine Making Forum 4 11-19-2010 06:38 PM
Fermenting too fast? ryan850 Wine Making Forum 2 02-08-2010 06:58 PM
How fast do potassium sorbate and camden tablets work? Ryan Wine Making Forum 1 11-04-2009 03:35 PM