Originally Posted by songe
yeah... but 6 months.... that is quite some time in the fermenters..... and what about the co2.... just shake them now and then to get rid of the excess co2?
Why would 6 months be excessive ?
Using honey and water, instead of grape juice in a wine wouldn't make it any quicker.
The fusel comment is possible, as are many other suggestions.
I would suggest that if you test to double check that fermentation is indeed complete, use your natural conditions. Your profile says Norway, so its likely cold ? If so, get it outside, but if its in glass fermenters keep an eye on it to make sure it doesnt freeze.
A week or two of cold crashing will often cause the sediment to drop out.
As for CO2, you could use a lees/sediment stirrer either before or after a cold crash. Though given that cold liquid temps will hold most dissolved CO2, its likely easier to wait until its been cold crashed and racked........
Then you can just stopper a carboy fermenter and roll it, you can use a lees stirrer of some sort, you can use a vacuum pump (powered or manually operated), etc etc.....