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Yeast Managment

How to Manage Yeast in Wine, Mead, or Hard Cider Production

 

Ingredients:

Go-Ferm Protect®

Fermaid K®

Potassium Metabisulphite or Campden Tablets

Yeast of your choice: wine is preferred over beer and bread yeasts. 

 

Steps on adding yeast can be done a couple of ways.

Simple and easy method: Sprinkle package(s) of dry yeast on top of the must; allow standing for fifteen minutes, and then stir mixture for two minutes to aerate. Then place lid and airlock that is filled with water on top of the pail.

Better method: Before rehydrating yeast, take 6 ounces (3/4 cup) of clean potable water, dissolve 10-gram packet of Go-Ferm Protect®, and allow to rehydrating for 15-30 minutes, stir to make sure. Then add two five-gram package of yeast.  Allow that to rehydrate for 15 minutes, stir and leave alone for an additional 5 minutes, then add to wine must. Wine must prefers temperatures between 70-75 F

Managing your yeast during the fermentation.

Active fermentation should be noticed within 24 hours of starting.

Once active fermentation is noted, stir the must (yes you take the lid the bucket off to stir) for one minute with a clean and sanitized large spoon at least daily and twice a day is better throughout wine’s fermentation..

On the second day of active fermentation before stirring the must, with a clean and sanitized hydrometer take a reading of the must to note the progress of your fermentation. Then add one gram of Fermaid K® per one-gallon of must, stir the must while adding.

Continue to stir daily once or twice a day.

On day five day of active fermentation before stirring the must, with a clean and sanitized hydrometer take a reading of the must to note the progress of your fermentation. Then add one gram of Fermaid K® per one-gallon of must, stir the must while adding.  Continue to stir daily once or twice a day.

Good healthy fermentation will drop 8 to 10 specific gravity points per day.

What to do, once your fermentation is complete.

When your fermentation is complete, that is, when your hydrometer is reading 1.000 or lower, you now transfer your must to a clean and sanitized glass carboy appropriate to the volume you are making. You should be using a clean and sanitized racking cane and tubing to gently transfer your must to the carboy; leaving your sediment in the bucket. 

Once you have completed the transfer, add a 10% solution of Potassium Metabisulphite (to make:mix 1-gram into 10 ml of water) or Campden Tablets (one tablet per gallon of wine) to your must; stir gently for 4-5 minutes. This step is design to tie up oxygen and  to degas your wine for proper aging.

 Place stopper and airlock on carboy and place carboy in an area where the temperature is constant. At this point wine can be put in a cool location; that is, anything below 64 F. A cool cellar is ideal. To avoid direct sunlight, it is a good idea to cover carboy with a towel.

Now you are waiting for the wine to clear. The time will vary, so monitoring the progress on two-week basis is a good idea.

Once wine has cleared, you may bottle had this point or rack a third time into a clean and sanitized carboy.  Add 10% solution Potassium Metabisulphate (1-gram in 10 ml of water) or Campden Tablets (one tablet per gallon of wine) to your must that you have just transfered; stir gently for two minutes. Allow wine to mature for additional 30- to 60 days. Then bottle. 

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