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How to do fermentation?

How do I know when to stop the fermentation to make a rose wine?

  • How are residual sugar and brix related in winemaking? Do I stop the fermentation at a particular brix that will correspond to % residual sugar? I thought they measured similarly with both being equal to g sugar, one being per 100 mL and the other being per 100g solution.

  • Answer:

    I have never used Brix, so I had to look it up! Here is the relationship (in American units): Sugar can be measured as ounces per gallon or as degrees Balling, or Brix. Ounces per gallon are measured on a numeric scale in which an S.G. of 1.045 equals 16 oz. (one pound) sugar per U.S. gallon. Brix is measured as a percentage of sugar by which pure water has a Brix of 0 (or 0% sugar), an S.G. of 1.045 equals a Brix of 11.7 (11.7% sugar), and an S.G. of 1.095 equals a Brix of 23.1 (23.1% sugar). If you have a choice and want to simplify your life, buy a hydrometer that meaures sugar by ounces per gallon. It is far easier to figure out that a must with an S.G. of 1.050 (18 oz sugar) requires 14 additional ounces of sugar to be raised to an S.G. of 1.090 (32 oz sugar) than converting percentages of volume to ounces of sugar. It seems a good site with clear description and yet all the scientific detail you need.

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You don't stop it. You let it ferment clear out. When the specific gravity stops changing, it is fermented out. The residual sugar is what the yeast doesn't like. There are different sugars in grapes (and all fruit) some the yeast eats, some it doesn't. There isn't a way to tell the yeast it is done. If you bottle it when the yeast is still working, it will build up pressure and either be sparkling or more likely push out the cork.

Warren H

i think u could just stop about half way in to the fermentation, and strain out the remaining yeast this worked for me

bd

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