Topic: fermentation

Addition of Nutrients to Fermentation

I wish that there was a universal protocol for the addition of nutrients to all fermentations, but there isn't.   There are too many caveats:   1. Wild yeast spoilage organisms are the main problem that must be addressed. They can consume many times their requirement of minerals and vitamins during the early hours of the fermentation leaving the must deficient for the added yeast...


Problems with Fermentation Rate

I may be having problems with a primary fermentation. Here is the background: I have set out to make a Chardonnay from a 15 L "premium" wine kit that is supposed to contain a mixture of concentrated juice and fresh juice. The juice was reconstituted to 23L according to the instructions and placed in a sanitized carboy. I substituted the yeast that came with the kit with 2 packets of...


Fermentation & Heat

Volumes have been written on the subject. Most important wine yeast are Saccharomyces cerevisiae and S. bayanus.   There are many strains of both cerevisiae and bayanus used in making wines. Each produces the alcohol and CO2 that you refer to. Each is selected for other particular by-products that contribute to wine flavor and aroma. There are over 1000 organic compounds produced during wine...


Water Chemistry and Fermentation

I have a situation where I switched from bottled spring water to tap water filtered through the 10" carbon filter, found online, and my beer's attenuation has suffered, seemingly, because of the change. My attenuation levels for identical recipes went from 1.013 - 1.015 to 1.018-1.019. Increasing the amount of aeration and/or oxygenation at the start has no effect on the FG. Is there...


Mead Fermentation

My questions revolve around mead fermentation. Q's for the panel: What is the ideal timing for nutrient additions for mead fermentations? - Ken Schramm RESPONSE: Yeast prefer that the nutrients be added in increments over the first 1/3 of the fermentation. When all of the nutrients are added only at the beginning a large cell mass is produced with each cell having a low protein content....


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The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a...
This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV),...