Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Fermentation on low specific gravity




Reply
 
LinkBack Thread Tools Display Modes
Old 09-24-2012, 03:14 AM   #1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 34
Default Fermentation on low specific gravity
I have a question if someone knows weather a wine that starts fermentation with a potential alcohol per volume of 7% (SG of 1.060) will have a shorter fermentation period or stage than a wine that starts off fermentation with a potential alcohol per volume of 15% ( SG of 1.114)?
samuel is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 03:25 AM   #2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 557
Liked 33 Times on 32 Posts
Default
Sure, less time to ferment less sugar.
novalou is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 03:58 AM   #3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 34
Default
Thanks
samuel is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 04:10 AM   #4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Pella, IA
Posts: 498
Liked 12 Times on 12 Posts
Likes Given: 6
Default
depends on the yeast but generally yes it will have a shorter ferment time
Honda88 is offline
 
Reply With Quote Quick reply to this message
Reply

Quick Reply
Message:
Options
Thread Tools
Display Modes
Linear Mode Linear Mode



« Heh. Its good to have a son... | Apple spiced »

FOLLOW US ON

Newest Threads