Quiet fermentation of homemade wine represents 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 spoilage of the drink. The process of quiet fermentation lasts up to 1 month and goes smoothly. 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 must be maintained at +12 °C, while sharp fluctuations and changes are unacceptable, which turns out to be difficult to achieve in standard home conditions.
Wine is placed in the following areas:
- cellar;
- loggia;
- unheated room.
If the temperature is lower than 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?
Violent and quiet fermentation differ from each other in the nature of the process, as well as its duration. They represent two stages of one process. Initially, rapid fermentation begins in the wine, which is characterized by the presence of large amounts 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 procedure is completed. It is in this phase that the taste characteristics of the wine are formed.
Is a water seal necessary?
The water seal plays an important role in the first stage of preparing the drink. Carbon dioxide escapes through it, but oxygen does not penetrate back. If there were no such device, the vessel could rupture from excess pressure.
In cases where there is no water seal, winemakers use an ordinary rubber glove, in which a hole is pierced with a needle in one of the fingers.When the carbon dioxide release process is complete and the glove falls off, it can be removed.
Optimal temperature
During the wine making process, it is important to maintain temperature conditions. If the temperature is too low, fermentation stops. The same thing happens when the indicator exceeds +30 °C. Sudden temperature changes have a negative impact on the procedure. The optimal indicator is considered to be +15 - +20 °C.
Process steps
Wine prepared at home goes through several stages of fermentation. The first of them is stormy, which begins within a few hours after preparing the workpiece. It is characterized by intense bubbling, the formation of foam on the surface, and the hissing of escaping carbon dioxide. In this regard, it is recommended to fill the container two-thirds full with the workpiece. This stage lasts about 1 week.
Secondary fermentation is also called quiet. It continues until the yeast has processed all the sugar. The completion date of this stage depends on its content. On average, the process stops within 1 month, but sometimes it takes longer. This can be determined by the complete cessation of carbon dioxide emissions. It is important not to miss this moment and not to leave 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?
The duration of the quiet fermentation process is influenced by several factors:
- temperature;
- yeast used;
- amount of sugar;
- raw materials used.
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 preparing homemade wine, winemakers have to face the following problems:
- damage to the water seal or tubes;
- temperature violation;
- high or low sugar content;
- insufficient activity of wild yeast.
It is important to promptly detect and eliminate the cause to prevent spoilage of the drink. In the first case, it is recommended to replace the water seal or repair it using improvised means. If the temperature indicators do not match, the container with wine is moved to a room with more comfortable conditions. Sugar content is measured using a special device - an 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
The microorganisms contained in young wine can resume activity at any time and provoke the resumption of fermentation processes. The reason for this is various factors, including temperature fluctuations. As a result, the drink loses its taste and even spoils. 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 it is performed with cold. Temperatures reach +5-0 °C. Prevent the process from restarting by adding vodka or alcohol to the wine. For each degree of drink add 2% vodka or 1% alcohol.This technique is not advisable for those people who are not suitable for or do not like fortified wine.
