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Thank you! It's always fun to do something different. Glad you could get something out of it.

Really no problem at all. Just picked up the fermentasaurus and gave it some shakes (I went totally nuts on it) and then opened the release. Did it twice. Its really clear and it's just better than when I did it the last time. Maybe it's the lack of racking or cleaner but it's just better...

So. The wine is finished. I have fermented this at 26-28 degrees at 10psi. It was finished after 4-5days. Then a couple of days for clearing. All out of the fermentasaurus, changing bottles a couple of times. The result is a much better tasting wine kit (I've had this one before and it wasn't...

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.

http://brulosophy.com/2018/10/29/the-impact-of-age-on-crushed-malt-exbeeriment-results/

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...

I'm really not a wine maker. It's been years. The degassing part has me worried :?:

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...

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

I meant to write 26. And it's for science! Hahha

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...

This one is the one I use and it hasn't failed me yet. 1 tspoon, 15min before end of boil.

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.

So I've started fermenting a rose wine kit under pressure at 28 degrees. We will see how it goes.

I've got the old one. (jealous) it's great. My beers have been lifted a lot since I've started using it. I've fermented up to 28 psi of pressure with kveik. Giving me an almost carbonated beer at 30 degrees right from the barrel. I then cold crash and serve directly from it. It's awesome.

All yeasts could take 3-4 days to ferment really, the difference with Kveik and the rest is that you don't get the of flavours. Dr. Hans on YouTube did a video where he fermented a beer with us05 under pressure at 30 degrees. 3 days and it was done. He also said that because of the pressure he...

Could be, I haven't actually tried making Kveik beer without. Better safe than sorry I guess. I use this one:

Did you use nutrients? It's always a good idea with Kveik as the yeast is used to high gravity beers. Smaller beers have less for it to work with. In my opinion, after reading a lot about Kveik and using it myself, the main reason for Kveik stalling.

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...

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.