Boy o boy, you have answered all of my questions about,why the fermentation stopped. I have viewing UA-cam for a while and I have made gallon or two a very good wine ,I always wanna know why my fermentation stopped , you have explained perfectly. thank you very much for your video,see you again🍺🍺🍺🍺🍺🍺👏👏👏👏👏👏👏👏👍👍👍👍👍👍👍🍻🍻🍻🍻🍻🍻🍻
Hi I have been brewing successfully for last eight months. I live in Cholistan desert in Pakistan (close to Indian border), our summers are very long and harsh, the temperature reaches up to 50 degrees celsius. During, my previous homebrewing experiences (wine/beers), the fermentation process ended in 17 - 19 days during summers. Winters are short but night time temperature drops a lot, this morning (December 14) when I checked my beer, there are very few bubbles, or I can say almost no fermentation, while it is only the 10th day today. I need to mention in the past, whether I brewed 5 liters, 7 or 10 liters, I have always used the dry yeast sachet of 10 grams regardless the quantity of liquid, but this time I have brewed 20 liters of beer and the amount of yeast I added was still the same (10 g pack). But anyway as it is the mid of winters and the temperature yesterday during the day time was 9 degrees c and during the night it was -1 last night so I need to ask: If this quicker completion of fermentation process is due to colder weather? Is it due to larger amount of liquid (20 liters) and less yeast (10 g)? Or shall I add some more yeast while the brew is already 10 days older? I thank you in advance, and hope that you would be able to answer as soon as you could. (whatsapp +923007003492)
I bought grapes that were imported from California. I picked them up last Saturday. Let them outside to warm up until Sunday and crushed them Sunday afternoon. I added no potassium metabisulfite, yeast or yeast nutrient. On Sunday the bricks were about 23. I have checked them each day since it is now Wednesday night and my bricks are still at 23. I don’t understand why the fermentation process has not yet started. My basement is at a constant 62° could this be part of the problem? Any advice you could give is greatly appreciated.
I have some wine I made about two years ago and it has a sweet taste and musty smell…. I’m thinking I have to ferment again or anything else you suggest??
Sir what if i add half of recommended amount of yeast?? Can i add grape juice as a substitute for less yeast?? Asking this bcoz wine yeast is super costly in india.. please reply
Boy o boy, you have answered all of my questions about,why the fermentation stopped. I have viewing UA-cam for a while and I have made gallon or two a very good wine ,I always wanna know why my fermentation stopped , you have explained perfectly. thank you very much for your video,see you again🍺🍺🍺🍺🍺🍺👏👏👏👏👏👏👏👏👍👍👍👍👍👍👍🍻🍻🍻🍻🍻🍻🍻
Hi
I have been brewing successfully for last eight months. I live in Cholistan desert in Pakistan (close to Indian border), our summers are very long and harsh, the temperature reaches up to 50 degrees celsius. During, my previous homebrewing experiences (wine/beers), the fermentation process ended in 17 - 19 days during summers. Winters are short but night time temperature drops a lot, this morning (December 14) when I checked my beer, there are very few bubbles, or I can say almost no fermentation, while it is only the 10th day today.
I need to mention in the past, whether I brewed 5 liters, 7 or 10 liters, I have always used the dry yeast sachet of 10 grams regardless the quantity of liquid, but this time I have brewed 20 liters of beer and the amount of yeast I added was still the same (10 g pack). But anyway as it is the mid of winters and the temperature yesterday during the day time was 9 degrees c and during the night it was -1 last night so I need to ask:
If this quicker completion of fermentation process is due to colder weather?
Is it due to larger amount of liquid (20 liters) and less yeast (10 g)?
Or shall I add some more yeast while the brew is already 10 days older?
I thank you in advance, and hope that you would be able to answer as soon as you could.
(whatsapp +923007003492)
I bought grapes that were imported from California. I picked them up last Saturday. Let them outside to warm up until Sunday and crushed them Sunday afternoon. I added no potassium metabisulfite, yeast or yeast nutrient. On Sunday the bricks were about 23. I have checked them each day since it is now Wednesday night and my bricks are still at 23. I don’t understand why the fermentation process has not yet started. My basement is at a constant 62° could this be part of the problem? Any advice you could give is greatly appreciated.
I have some wine I made about two years ago and it has a sweet taste and musty smell…. I’m thinking I have to ferment again or anything else you suggest??
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Sir what if i add half of recommended amount of yeast?? Can i add grape juice as a substitute for less yeast?? Asking this bcoz wine yeast is super costly in india.. please reply
@@miguelserrano9711 thankyou so much sir