I'm a brewer thinking of making some wine, a member here kindly recommend Lemon, however I'm puzzled by the amount of time wine fermentation seems to take.
If I use an adequate quantity of healthy yeast I can cold ferment a lager in 14 days often less.
Wine seems to take weeks even at 20°C and as far as I know grape juice contains simple sugars.
I'd appreciate it someone would explain this as I don't understand why it should take so long. Would doubling up the yeast speed things...
Fermentation Duration?
If I use an adequate quantity of healthy yeast I can cold ferment a lager in 14 days often less.
Wine seems to take weeks even at 20°C and as far as I know grape juice contains simple sugars.
I'd appreciate it someone would explain this as I don't understand why it should take so long. Would doubling up the yeast speed things...
Fermentation Duration?
