Anybody tried Fermenting wine under pressure?

Discussion in 'Wine, Cider, Mead and Kombucha Discussion.' started by Soyyojuli, Oct 2, 2019.

Help Support The Homebrew Forum UK by donating:

  1. Oct 2, 2019 #1

    Soyyojuli

    Soyyojuli

    Soyyojuli

    Well-Known Member

    Joined:
    Dec 17, 2017
    Messages:
    189
    Likes Received:
    72
    Location:
    Stavanger, Norway
    Hi. I have been toying with the idea of making wine under pressure in my fermentsaurus. Why? You ask. Well because I've had great result on making beer this way, and the extra heat speeds up the process. The pressure allows me to ferment at higher temps without the biproducts from the yeast. There are many different studies, vids, threads etc on this for beer, but I can't find any on wine.

    Any thoughts?

    Thanks
     
  2. Oct 2, 2019 #2

    Chippy_Tea

    Chippy_Tea

    Chippy_Tea

    Administrator. Administrator

    Joined:
    Mar 17, 2013
    Messages:
    26,010
    Likes Received:
    5,613
    Location:
    South Cumbria.
    I think you may have to be the forum guinea pig as I cannot remember anyone posting about this.
     
    Last edited: Oct 2, 2019
    Soyyojuli likes this.
  3. Oct 2, 2019 #3

    Soyyojuli

    Soyyojuli

    Soyyojuli

    Well-Known Member

    Joined:
    Dec 17, 2017
    Messages:
    189
    Likes Received:
    72
    Location:
    Stavanger, Norway
    Ok then. I will have to try it then. Always nice to be the first. My main concern is de-gassing the wine. Sediment should be easy enough to collect in the fermentsaurus. I'll do a trial wine kit first then, so I don't waste good fruit ( and work) on a bad batch. Any inputs are appreciated.
     
  4. Oct 3, 2019 #4

    Minimag1

    Minimag1

    Minimag1

    Active Member

    Joined:
    Sep 18, 2018
    Messages:
    42
    Likes Received:
    17
    Location:
    Chichester
    Actually, I like the idea, could serve wine on tap after transferring to keg from ferrmentasaurus, and the wife likes a bit of fizzy, only problem is tying up one of my kegs for 19 litres of wine
     
    Soyyojuli likes this.
  5. Oct 4, 2019 #5

    Soyyojuli

    Soyyojuli

    Soyyojuli

    Well-Known Member

    Joined:
    Dec 17, 2017
    Messages:
    189
    Likes Received:
    72
    Location:
    Stavanger, Norway
    I was actually thinking about using the fermentsaurus for fermenting then serving. At low pressure, like 10 psi it shouldn't be fuzzy at all. I'm thinking about fermenting at say 25 degrees, since the pressure should level out anythkng bad from the yeast. I've read about people fermenting beer at 30 with us05 with no off flavours. Dont think I'll go that high with the wine though.
     
  6. Oct 15, 2019 #6

    Soyyojuli

    Soyyojuli

    Soyyojuli

    Well-Known Member

    Joined:
    Dec 17, 2017
    Messages:
    189
    Likes Received:
    72
    Location:
    Stavanger, Norway
    So I've started fermenting a rose wine kit under pressure at 28 degrees. We will see how it goes. IMAG4145.jpg
     
  7. Oct 15, 2019 #7

    simon12

    simon12

    simon12

    THBF Sponsor THBF Sponsor

    Joined:
    Aug 28, 2014
    Messages:
    2,291
    Likes Received:
    616
    Location:
    Edenbridge Kent
    Never done anything like it but as you say I think degassing will be the main issue and if your serving with CO2 then even at 10psi it will be sparkling. If you can I suggest you degas then serve with nitrogen.
     
  8. Oct 15, 2019 #8

    Soyyojuli

    Soyyojuli

    Soyyojuli

    Well-Known Member

    Joined:
    Dec 17, 2017
    Messages:
    189
    Likes Received:
    72
    Location:
    Stavanger, Norway
    Haven't got anywhere to buy nitrogen here in Norway I can think of. I'm thinking that once it's cleared up I'm going to shake the bejeesus out of it. And let the pressure out. This many times a day for some days (real scientific measure of time). No plan really. I'll keep everybody updated.
     
  9. Oct 15, 2019 #9

    simon12

    simon12

    simon12

    THBF Sponsor THBF Sponsor

    Joined:
    Aug 28, 2014
    Messages:
    2,291
    Likes Received:
    616
    Location:
    Edenbridge Kent
    Just to explain if you are serving from the fermenter at 6C and no pressure at all but just CO2 no air according to the calculator linked on this forum here https://www.brewersfriend.com/keg-carbonation-calculator/ you will still have a carbonation level/CO2 volume of 1.3 and with 10psi your around lager levels of carbonation. You just can't serve anything with CO2 uncarbonated even at zero pressure so you need to let in air and it goes off or use another gas like nitrogen.
     
    Soyyojuli likes this.
  10. Oct 15, 2019 #10

    johncrobinson

    johncrobinson

    johncrobinson

    Regular.

    Joined:
    Sep 13, 2019
    Messages:
    279
    Likes Received:
    50
    Might be best to use a champagne yeast.I have read reports that claim fermenting under pressure causes yeast stress but I dont think circa 10psi counts.If it works in a keg could be great for a petulant little wine.!!!
    Good luck
     
    Soyyojuli likes this.
  11. Oct 15, 2019 #11

    Soyyojuli

    Soyyojuli

    Soyyojuli

    Well-Known Member

    Joined:
    Dec 17, 2017
    Messages:
    189
    Likes Received:
    72
    Location:
    Stavanger, Norway
    I'm fermenting at 28 degrees under 10psi pressure. That shouldnt give me much carbonation. For serving I'm going to use a lot less. And I won't have it connected to the gas. I'm actually more interested in if the yeast will give off flavours fermenting at that temp. as I've seen videos and read that fermenting for example lagers under pressure at high temps doesn't. Also it will be interesting to see the time it will take to finish since the temperatures is higher.
    This is purely out of curiosity and I'm using a cheap wine kit I've tried before. If it does end up with a bit of carbonation it probably won't be that bas since it's a rosé wine. If I don't sweeten it any I'm thinking it could come out something like a prosecco. In fact I might even carbonate it more when it's finished. We will see.
    Fermenting under pressure has been very good for my beers. Its going wild right now. I had to adjust my bow tie Spunding Valve.
     
  12. Oct 15, 2019 #12

    johncrobinson

    johncrobinson

    johncrobinson

    Regular.

    Joined:
    Sep 13, 2019
    Messages:
    279
    Likes Received:
    50
    28 degrees IS a bit to warm.Cool it if you can.
     
  13. Oct 15, 2019 #13

    johncrobinson

    johncrobinson

    johncrobinson

    Regular.

    Joined:
    Sep 13, 2019
    Messages:
    279
    Likes Received:
    50
    Please do let us all know how you get on.!!
    Pressurised fermentation Hmmmmm!
     
    Last edited by a moderator: Oct 15, 2019
  14. Oct 15, 2019 #14

    Soyyojuli

    Soyyojuli

    Soyyojuli

    Well-Known Member

    Joined:
    Dec 17, 2017
    Messages:
    189
    Likes Received:
    72
    Location:
    Stavanger, Norway
    I meant to write 26. And it's for science! Hahha
     
  15. Oct 15, 2019 #15

    Soyyojuli

    Soyyojuli

    Soyyojuli

    Well-Known Member

    Joined:
    Dec 17, 2017
    Messages:
    189
    Likes Received:
    72
    Location:
    Stavanger, Norway
    You are right. To much pressure inhibits the yeast to work well. That said I made a beer with Kveik yeat at 28psi. It was awesome
     
  16. Oct 17, 2019 #16

    Tony Palmer

    Tony Palmer

    Tony Palmer

    New Member

    Joined:
    Nov 4, 2018
    Messages:
    18
    Likes Received:
    2
    Location:
    Stamford, Lincolnshire
    Fermenting beer under pressure works well and has been in use commercially, reducing CO2 usage. Never tried for wine but 28 C is too high in my opinion, almost certain to cause taste issues.
     
  17. Oct 17, 2019 #17

    Soyyojuli

    Soyyojuli

    Soyyojuli

    Well-Known Member

    Joined:
    Dec 17, 2017
    Messages:
    189
    Likes Received:
    72
    Location:
    Stavanger, Norway
    That is part of the experiment. To check if the pressure does keep those tastes away. I meant to write 26. Which is also high. People using beer yeast have had success fermenting high under pressure. We will see. I'm totally getting used to the idea that this wine probably will be chucked. It's day 3 and it's slowed down now.
     
    Last edited: Oct 17, 2019
  18. Oct 17, 2019 #18

    Soyyojuli

    Soyyojuli

    Soyyojuli

    Well-Known Member

    Joined:
    Dec 17, 2017
    Messages:
    189
    Likes Received:
    72
    Location:
    Stavanger, Norway
    I'm really not a wine maker. It's been years. The degassing part has me worried :?:
     
  19. Oct 18, 2019 #19

    Soyyojuli

    Soyyojuli

    Soyyojuli

    Well-Known Member

    Joined:
    Dec 17, 2017
    Messages:
    189
    Likes Received:
    72
    Location:
    Stavanger, Norway
    So a small update on this. I took a sample yesterday. It had dropped 80 points in 3 days. SG was 1020. I tasted the sample and I'm happy to report that as of now no of flavours to report. It tasted like sweet rose. No strong fenols or anything bad. Showing that the pressure did its job. I'm expecting it be finished tomorrow. I'll then stop the wine and start the clearing.
     
  20. Oct 19, 2019 #20

    Soyyojuli

    Soyyojuli

    Soyyojuli

    Well-Known Member

    Joined:
    Dec 17, 2017
    Messages:
    189
    Likes Received:
    72
    Location:
    Stavanger, Norway
    Took a sample today and its reached an SG of 995 making it done. So 4 days to complete the fermentation, now to stop it and add finnings. Still no of flavours to report. It just tastes like a cheap wine kit. Maybe a bit rounder. Not as sharp as I've experienced this kit to be before.
     

Share This Page