Come enter the BrewHardware Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Fermentation on low specific gravity
Reply
 
LinkBack Thread Tools
Old 09-24-2012, 04:14 AM   #1
samuel
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, 04:25 AM   #2
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

Sure, less time to ferment less sugar.

__________________
novalou is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2012, 04:58 AM   #3
samuel
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, 05:10 AM   #4
Honda88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Pella, IA
Posts: 702
Liked 25 Times on 25 Posts
Likes Given: 54

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




Newest Threads

LATEST SPONSOR DEALS