Wine yeast at home to accelerate the fermentation process

As practice showed, wine is much tastier, if the fermentation process is slow, a uniform stable temperature (15-20˚) is maintained, and the room itself is often ventilated.

Under ordinary conditions, rapid fermentation inthe average lasts up to 15 days. Further, the process slows down somewhat, and the wine continues to wander slowly, quietly. This continues for another 15 days. In general, the production of good wine is stretched to about 2 months. But ... If too slowly everything happens, then it is desirable to strengthen the process. How to do it? By adding either cultured wine yeast, or "wild" cooked by yourself. This is exactly what our article is about.

Wine yeast at home

Yeasts are microscopic cells that are sugarsuccessfully converted into alcohol. And to cook them yourself is quite simple. If anyone does not know, we will gladly share the recipe how to make wine yeast. It is necessary to take good grapes, fill it in a bottle, add 60 grams of sugar and pour everything with boiled water, but not up to the top. Then the capacity is not closed tightly (or the cork should be loose, breathing) and set aside for cooking in a warm place. After 3-4 days yeast is ready, they can be poured into the must to accelerate the fermentation process.

Wine yeast, made at home,can be used to make sourdough. This is done as follows. In the fruit and berry mezgu, placed in enamel or glassware, add sugar (per kilogram of pulp about 100 grams of sugar) and mix well until completely dissolved. The capacity must be covered with gauze in several layers to avoid getting into it insects. If the mash in such wild yeast to withstand in a warm place at a temperature of about 18˚ a day or three, it very well will ferment. Then it must be carefully wrung out and add the resulting liquid to the wort. The fermentation process will resume.

Prepared wine yeast at homevery well cope with the fermentation of sugar. They have the ability to withstand the accumulation of alcohol in wine up to 19 degrees. In the process, yeast extracts odoriferous substances that have a specific odor. These are the noble ethers, which give the wine an exquisite and pleasant aroma.

Its unusual bouquet, unforgettable aroma andunsurpassed taste wine gets, standing out, due to the intensive accumulation of noble ethers. Therefore, when making a drink, winemakers consume wine yeast, obtained at home. Others (beer, bread) are able to spoil the wine.

If for some reason you did not succeedbuy ready-made yeast or make yourself, do not be upset. After all, by creating optimal conditions, it is easy to multiply these living organisms in bran, barley, flour.

Now, many have learned how to prepare wine yeast, and were able to make sure that the process is uncomplicated. And if you have the patience and the necessary ingredients, the manufacturer will take very little time.

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