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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Fermentation on low specific gravity
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Old 09-24-2012, 03:14 AM   #1
samuel
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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)?


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Old 09-24-2012, 03:25 AM   #2
novalou
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Sure, less time to ferment less sugar.


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Old 09-24-2012, 03:58 AM   #3
samuel
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Thanks
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Old 09-24-2012, 04:10 AM   #4
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depends on the yeast but generally yes it will have a shorter ferment time
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