You are viewing a single comment's thread from:
RE: How To Make Homemade Wine, The Cheap/Free, Easy, SUSTAINABLE Way!
Very nice! May I ask why it is that you strain the fruits out before fermenting?
Very nice! May I ask why it is that you strain the fruits out before fermenting?
Thank you, great question! It's more difficult for the yeast to thrive if there's an excessive amount of fruit. Also, if you don't want a lot of particulate matter in your wine, you'll have to spend more time decanting later if you do not strain at an earlier stage.
Interesting, I've never had that problem. What type of yeast are you using? Yeast survive off of the sugars in the fruits which is what causes the fermentation - yeast (Saccharomyces) metabolize simple carbohydrates (sugars) and create CO2, ethyl-alcohol, and heat from the carbohydrate chain.
The yeast only die out if another microbe outcompetes them for food, there are excessive heats, or a lack of nitrogen. In fact, if you were to mash up your fruits and add to water and hermetically seal it away, without adding yeast or sugar, eventually it would ferment if other microbes do not take over first as there are natural yeasts on almost everything. Alchemists are suggested to use the fresh fruits and herbs directly from the land without adding yeasts to allow for the natural yeasts of that particular strain to do the workings for them.
Check this link out for further information on what causes a halted fermentation and how to prevent it: https://en.wikipedia.org/wiki/Stuck_fermentation