Fermenting time

[Scott Cain]

I've been experimenting with one gal batches at the time. I just had batch of grape that worked good, was very active for about two days and quit. I waited til the third day and took a gravity reading, .990. I transferred it to my secondary. Two days sure seemed fast, did I not have enough sugar. This was a muscadine juice that the recipe only called for 3.25 cups of sugar. My starting reading was 1.098 with the added sugar before yeast was added. Thanks

 

[bmd2k1]

I've been experimenting with one gal batches at the time. I just had batch of grape that worked good, was very active for about two days and quit. I waited til the third day and took a gravity reading, .990. I transferred it to my secondary. Two days sure seemed fast, did I not have enough sugar. This was a muscadine juice that the recipe only called for 3.25 cups of sugar. My starting reading was 1.098 with the added sugar before yeast was added. Thanks

Wow....thats fast! 14.5% in two days.

What yeast & at what temp was it fermented? Did ya taste it?

 

[RPh_Guy]

The ABV is about 15% ...
That seems high enough to me.

If it tastes good, there's no reason to worry about the fast fermentation

 

[Scott Cain]

Wow....thats fast! 14.5% in two days.

What yeast & at what temp was it fermented? Did ya taste it?

EC1118 yeast, I sat it on top of my refrigerator, the warm air comes up and over from the fan on the back of the fridge. The couple times I checked it was always around 75*.
Didn’t taste it but it smelled good.

 

[bmd2k1]

EC1118 yeast, I sat it on top of my refrigerator, the warm air comes up and over from the fan on the back of the fridge. The couple times I checked it was always around 75*.
Didn’t taste it but it smelled good.

How it tastes & smells to U & yours is All that matters [emoji57]

Cheers [emoji111]

 

[Blacksmith1]

Mine are at about 70-72 F and finish in 5 days to a week on average. The higher the temp the more active the yeast.