The speed of a fermentation is a function of many different variables. Once you understand these variables you can manipulate them to slow down or speed up a fermentation.
Most wine makers agree that a slow fermentation is better. The thinking goes that the wine will hold on to more of the varietal characteristics as well as any delicate flavors and aromas created during fermentation. More aggressive fermentations tend to blow all varietal character out the airlock, so to speak. Continue reading “Controlling Wine Fermentation Speeds”
In this episode of the Winemaker’s Academy Podcast I go through the recommended values for various chemistry related aspects of wine such as:
Causes of Banana Odors in Wine