Quiet fermentation of wine at home: temperature, whether a water seal is needed, problems

Quiet fermentation of homemade wine is the final stage of preparation. During this period, it is important to monitor the drink and not let the procedure take its course, since in this case there is a high probability of damage to the drink. The process of quiet fermentation lasts up to 1 month and passes quietly. At the end of it, the winemaker notices the formation of a thin brown sediment and the cessation of gas bubbles. The drink itself becomes transparent and reveals the bouquet.

Process Features

Quiet fermentation takes place at lower temperatures than vigorous fermentation. This indicator should be maintained at a level of +12 ° С, while sharp fluctuations and drops are unacceptable, which is difficult to provide in standard home conditions.

Wine is determined in rooms such as:

cellar;
loggia;
unheated room.

If the temperature is below the recommended, but not negative, the fermentation process will take longer. The second condition affects the quality of the final product.

In this regard, it is not recommended to make light homemade wines at home, it is better to opt for strong and sweet ones.

What is the difference between vigorous fermentation and quiet fermentation?

Rough and quiet fermentation differ from each other in the nature of the process, as well as its duration. They are two steps in the same process. Initially, rapid fermentation begins in the wine, which is characterized by the presence of a large amount of sugar and yeast, and abundant release of carbon dioxide.The duration of this stage is up to 3 weeks, after which the reaction becomes less violent.

At the stage of quiet fermentation, carbon dioxide almost completely ceases to be released, little sugar remains in the wine, it brightens and becomes transparent. The drink is almost ready, but sometimes more than one month passes before the completion of the procedure. It is in this phase that the taste characteristics of the wine are formed.

Do I need a water seal?

A water seal plays an important role in the first stage of making a drink. Carbon dioxide escapes through it, but oxygen does not penetrate back. If there were no such device, then the vessel could burst from excessive pressure.

In the case where there is no water seal, winemakers use an ordinary rubber glove, in one of the fingers of which a hole is pierced with a needle. When the process of carbon dioxide release is completed and the glove falls off, it can be removed.

Optimal temperature

In the process of making wine, it is important to observe the temperature regime. If the temperature is too low, then fermentation stops. The same thing happens when the indicator exceeds +30 ° C. Sharp temperature jumps negatively affect the procedure. +15 - +20 ° С is considered the best indicator.

Process steps

Wine prepared at home goes through several stages of fermentation. The first of these is stormy, which begins within a few hours after the preparation of the workpiece. It is characterized by intense seething, the formation of foam on the surface, the hiss of escaping carbon dioxide. In this regard, it is recommended to fill the container with a workpiece by two thirds. This stage lasts about 1 week.

Secondary fermentation is also called quiet.It proceeds until the yeast has processed all the sugar. The completion date of this stage depends on its content. On average, the process stops in 1 month, but sometimes it drags on longer. This can be determined by the complete cessation of carbon dioxide emission. It is important not to miss this moment and not to overexpose the wine on the lees, so as not to spoil the taste of the final product.

How long does the quiet fermentation of wine last?

Several factors influence the duration of the silent fermentation process:

temperature;
yeast used;
amount of sugar;
applied raw materials.

On average, the entire procedure takes from 30 to 90 days. Of these, about 20 days are allotted for quiet. In some cases, this period is significantly extended.

Possible problems

In the process of making homemade wine, winemakers have to face the following problems:

damage to water seal or tubing;
violation of the temperature regime;
high or low sugar content;
Insufficient wild yeast activity.

It is important to detect and eliminate the cause in time to prevent spoilage of the drink. In the first case, the water seal is recommended to be replaced or repaired using improvised means. If the temperature indicators do not match, the container with wine is transferred to a room with more comfortable conditions. Sugar content is measured using a special device - ariometer. Yeast activity is increased by adding a new portion of wine starter or by throwing a few unwashed grapes or raisins into the drink.

How to stop fermentation in finished wine

Microorganisms contained in young wine at any time are able to resume activity and provoke the resumption of fermentation processes. The reason for this are various factors, including temperature fluctuations. As a result, the drink loses its taste and even deteriorates. To prevent this, it is recommended to use a proven method of artificially stopping fermentation:

cryostabilization;
pasteurization;
adding alcohol.

Pasteurization is a heat treatment whose purpose is to destroy microorganisms and prevent the resumption of fermentation processes.

Cryostabilization is a similar procedure, only done with cold. Temperatures at the same time reach +5-0 °С. Prevent the resumption of the process by adding vodka or alcohol to the wine.For each degree of drink, 2% vodka or 1% alcohol is added. This technique is undesirable for those people who do not like or do not like fortified wine.