{"id":762,"date":"2015-10-31T10:54:33","date_gmt":"2015-10-31T14:54:33","guid":{"rendered":"http:\/\/www.techniquesinhomewinemaking.com\/blog\/?p=762"},"modified":"2026-03-22T06:58:30","modified_gmt":"2026-03-22T10:58:30","slug":"making-wine-using-the-fastferment-day-5","status":"publish","type":"post","link":"https:\/\/techniquesinhomewinemaking.com\/blog\/making-wine-using-the-fastferment-day-5\/","title":{"rendered":"Making Wine Using the FastFerment \u2013 Day 5"},"content":{"rendered":"

Today I took a hydrometer reading of my Sauvignon Blanc\u00a0and, as I suspected, Brix is down by roughly\u00a0one-third at around 15 as fermentation has been quite vigorous even at the relatively cool temperature of 13\u00b0C\/55\u00b0F. That means it’s time to add some yeast nutrients\u2014I use Fermaid K.<\/span><\/p>\n

One advantage compared to wine fermenting in a carboy, like my Pinot Grigio racing alongside this Sauvignon Blanc in the FastFerment<\/strong>, is that I could pour\u00a0a sample into the hydrometer cylinder right from the sampling valve\u2014no need to use a wine thief and go through all the cleaning and sanitizing. And the thermometer allows me to monitor temperature throughout fermentation.<\/p>\n

I measured the amount of Fermaid K I needed and then poured some of the wine sample to dissolve the yeast nutrients, and then poured the suspension into the FastFerment via the top opening. I stirred the wine thoroughly\u00a0using a twin-paddle stirring rod mounted on a variable-speed drill. I placed the lid back and voila, I was done in minutes. And the headspace is of no worries since CO2 is still protecting the wine and is still being generated by fermentation.<\/p>\n

And although the lid could be cumbersome to remove given its wide diameter, the off-centered fermentation lock can be used as a “knob”\u00a0to turn the lid\u2014a piece of cake.<\/p>\n

I still have not placed the collection ball on preferring instead to wait until one or two days before the end of fermentation to start trapping all the lees.<\/p>\n

Daniel<\/p>\n","protected":false},"excerpt":{"rendered":"

Today I took a hydrometer reading of my Sauvignon Blanc\u00a0and, as I suspected, Brix is down by roughly\u00a0one-third at around 15 as fermentation has been quite vigorous even at the… Read more »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[3,9],"tags":[96,93,10],"class_list":["post-762","post","type-post","status-publish","format-standard","hentry","category-home-winemaking","category-product-reviews","tag-fastferment","tag-home-winemaking","tag-kit-winemaking"],"yoast_head":"\nMaking Wine Using the FastFerment \u2013 Day 5 - 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