Alcoholic Fermentation

For the alcoholic fermentation we use dry yeast that must first be activated. Then it is added into the must and allowed to sit for twenty days.

The amount of yeast that is required is the following: 1 gram of yeast per 1 liter of corrected must. Or in this case 195 liters of must = 195 grams of yeast.

Activation of the yeast
Use a small recipient and put some warm water in it, as well as the must and three teaspoons of sugar. Then dilute the 195 grams of yeast stirring with a spoon. Then the mixture will need to be covered and allowed to sit for 15 to 20 minutes in a warm place (30 degrees C.) Activation will be noticed by the formation of bubbles on the top.

Adding the yeast
The activated yeast is then added to the corrected must. To begin alcoholic fermentation shake and stir it with a pallet, then hermetically close the barrel and add in a fermentation graft. This is then left for 20 days at a temperature of 22 degrees C. Using a must meter facilitates and allows better control of the fermentation process.

The fermentation graft can be a cork with a hole in the center by which you can place a 5 mm in diameter hose. This hose reaches down into a cup that contains a solution of water and one teaspoon of bisulphite sodium.

The job of the fermentation graft serves to avoid contamination with other microorganisms that are not alcoholic yeasts. This must have enough space to eliminate CO2 produced during fermentation.

 

Desserts Recipes Conditioning and correcting the must Alcoholic Fermentation Uncovering and conditioning of the alcoholic must Acetic Fermentation Recommendation for the elaboration of vinegar with other fruits