Anybody tried Fermenting wine under pressure?

[johncrobinson]

Some people do make sparkling wine under pressure of about 100psi but it needs strong stainless steel tanks.At these pressures co2 reacts with ethanol to produce ethyl pyrocarbonate which breaks down when the pressure is released giving a long lasting sparkle.
High pressure fermentation was also used in hot countries to slow fermentation down and prevent off flavours.These days using a cooling plant is probs cheaper.

 

[Drunkula]

If it does end up with a bit of carbonation it probably won't be that bas since it's a rosé wine

I'd definitely try it first to make sure. I've carbonated a Winebuddy cab sav and sav blanc and they were really horrible. The extra acidity caused by the carbonation really swung the flavour into Awfulville. You might get away with it or might have to try sweetening.

If you try something like Banrock Station Sparkling Chiraz the morning after a party then it's really gloopy tasting. It gets poured into the 'cooking wine' bottle, which should be called the "Oh just put a bit of pop and ice in it for me, babe." bottle.

 

[johncrobinson]

your quite correct count D. Carbonating wine does really highlight ALL the faults of a wine.
just as sweeting can hide some faults.
I think kit wine tends to be too thin anyway.

 

[kelper]

I'm fermenting under pressure! my wife keeps saying when's the next wine going to be ready.

 

[Chippy_Tea]

I know that feeling K.

 

[SmallSpacesBrewing]

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 even close to as full bodied as this one. Here is a pic. I'm quite happy with it actually. Fast wine, almost zero effort. Love it.

 

[simon12]

Nice, how did the degassing go?

 

[SmallSpacesBrewing]

Nice, how did the degassing go?

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 rounder and tastier.

 

[johncrobinson]

This is a very interesting result.!!!!!!!
I might buy that pressure barrel after all.
Its experiments like this that advance the art.WELL DONE.

 

[SmallSpacesBrewing]

This is a very interesting result.!!!!!!!
I might buy that pressure barrel after all.
Its experiments like this that advance the art.WELL DONE.

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

 

[SmallSpacesBrewing]

Im making this kit again now. The last one is kicked and we need more. Not only for the wine but I think it would be nice to see if it comes out the same. Will keep you guys posted.

 

[johncrobinson]

Please do.
I am very interested in what you are doing,Unfortunately a pressure system like you use is out of my price range.

 

[johncrobinson]

I think one of the possible reasons for the good results is that there should be less blow off of the delicate aromatics that are usually lost through the airlock in normal fermentation.
Kits can be a bit short on these to start with.

 

[SmallSpacesBrewing]

I think one of the possible reasons for the good results is that there should be less blow off of the delicate aromatics that are usually lost through the airlock in normal fermentation.
Kits can be a bit short on these to start with.

Possibly. I Know it helps with the beer.
I bought my fermentsaurus second hand. I did have to invest some money in the sodastream adapter and ballocks/picnik taps though. But the fridge was free.

 

[SmallSpacesBrewing]

So a small update. Its been fermenting now for 5 days at 26-28 degrees at 10 psi pressure. I took a reading last night and it had reached 995 on the hydrometer. So I preseded to stopping the yeast and shaking the bejeezus out of it. I've done so 4-5 times to degass and this morning I added some of the clearant that came with the kit. And just now, 19.00, I added the next clearant. I did make this kit a litre short this time to make it a tad stronger. And wow.... Sample was awesome and stronger it is. Will empty out the bottle tomorrow and expect it to be fully cleared in 2 days. I'll keep you updated

 

[SmallSpacesBrewing]

So the wine is done. I started drinking it on Saturday. It came out great, if not a bit strong. It has no off tastes after fermenting hot under pressure. I noticed that it did take longer clearing this time around. So a total of 9 days from start to finish.

 

[Andyf84]

Hey sorry to resurrect an old post but this is the first link in Google for pressure fermenting wine. I've just bought a keg king chubby fermenter and SWMBO wants me to make her a wine kit before I put my hazy IPA on.

Did you add pressure when you pitched the yeast or let it build up naturally? I've just pitched the yeast at 28 (kit said pitching at 30 would be fine) and set the spunding valve to 10 psi.

It's one of the range white wine kits no idea what yeast they use hopefully it does ok under pressure.

 

[SmallSpacesBrewing]

Hey sorry to resurrect an old post but this is the first link in Google for pressure fermenting wine. I've just bought a keg king chubby fermenter and SWMBO wants me to make her a wine kit before I put my hazy IPA on.

Did you add pressure when you pitched the yeast or let it build up naturally? I've just pitched the yeast at 28 (kit said pitching at 30 would be fine) and set the spunding valve to 10 psi.

It's one of the range white wine kits no idea what yeast they use hopefully it does ok under pressure.

Hi. I find it very cool that my post is the first on Google search. I put pressure on right after adding the yeast. Don't want any of those off flavours to develop while waiting for the pressure to build. If the kit says that it'll handle up to 30 degrees it must be a very weird yeast. I'm sure itll be fine though. I've used my method a number of times now with great results. In fact I've got one in the fridge right now. (this one for some reason has lagged a bit though)

If you've got Instagram check out my chanel Smallspacesbrewing,ive posted more on the topic there.

 

[Andyf84]

I let the pressure build up naturally but my temp control wasn't really sorted until about midway though when I bought an Inkbird so it fluctuated between 22 and 28. After 8 days it finally hit .995 and I moved it out to a bucket to clear with the finings that came with the kit.

Not really any different than chucking it in a bucket from the start in terms of time but no off flavours as far as I can tell so far.

I suspect if I had better temp control from the start it could have fermented out quicker. I am tempted to try a kveik yeast next time and go even hotter.

I'll report back when the finings have done they're job. But at least I can finally get my hazy IPA on now :)

 

[johncrobinson]

The subject of pressure fermentation is very,very interesting
I suspect that small spaces brewing apeared under a different moniker a few years ago.
We should all live and learn and enjoy the freely shared information.