My grandpa used to make wine in big barrels and he wouldn't cover them during fermentation. He'd let them ferment for two weeks and then age them in demi-johns. I make homemade wine by the bottle, so should I put a balloon over the bottles right away for fermentation or not? If it keeps the oxygen out, would I wait to put them on? I started a few bottles last night, and they're uncovered...should I just leave them? Thanks so much!
2007-02-19 03:40:43 · 7 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
You want to put the balloon over it to keep the oxygen out and very importantly, 'stuff' out. Oxygen affects the flavor of the final product in addition to the fact that fermentation is an anaerobic activity...when the yeast has oxygen, it multiplies. That's why you aerate your must first, and only at first. Then, you exclude all other entry of oxygen with your airlock...the balloon you're using. The other thing you want is to keep it clean and sterile...to do that you have to be able to let the gasses produced out while keeping contaminants from getting in. Two or three pinholes in your balloon should do the trick. Just leaving it open will let the fermentation go along just fine, but bugs, dust, wild yeasts and such will be able to get in and potentially ruin your wine.
2007-02-19 04:30:17 · answer #1 · answered by Trid 6 · 1⤊ 0⤋
When wine's fermenting, the yeast munches the sugars and turns them into alcohol and carbon dioxide. So if you use balloons, they'll fill up with carbon dioxide; that's cool.
But most winemakers ferment in big batches, like your grandpa did, for good reasons. It lets you leave out crap like dead yeast and grape solids; and it's easier.
They use a big pail with some kind of lid, even just a sheet of plastic. When the fermenting stops (takes a week or two), they siphon the wine into a big glass "carboy," leaving the dregs behind. They usually mix in in a wee bit of sulphite powder and a clarifier to stabilize the wine, then let it settle for two or three more weeks.
Home winemakers put an airlock on the carboy, which lets out CO2 but doesn't let in new air. It's not so much about keeping out flies or dust; you want to keep out the oxygen that could start turning your wine into vinegar.
So most winemakers don't put wine into regular bottles till fermenting and settling is all done -- four or six weeks after you start.
2007-02-19 04:31:30 · answer #2 · answered by will_o_the_west 5 · 1⤊ 0⤋
No, not really. You still have time to go buy your balloons. You can let this current mixture you have ferment for at least 8 days with just a paper towel or rag rubber banded over the opening of your fermentation vessel. Once 8 days have passed, you will need to put on an airlock of some sort (like a balloon). An airlock does nothing more than let the carbon dioxide escape but not let air in. Usually, you can find the materials to make one of these around the house. Good luck and have fun! Let me know how it turns out! :-)
2016-05-24 09:08:31 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I agree, when my folks made wine they used a balloon also. Mom said it helped ferment the wine.
2007-02-19 04:05:30 · answer #4 · answered by Anonymous · 0⤊ 0⤋
I think the balloon is just a back-up, visual cue that the fermentation is indeed happening, w/ CO2 being given off. I'd probably cover w/ something just to keep dirt, dust, or bugs out.
2007-02-19 03:47:06 · answer #5 · answered by Sugar Pie 7 · 0⤊ 1⤋
when my gramps made it, he put a balloon on the bottlre right away. It should expand, when it goes back down, the wine is ready to age.
2007-02-19 03:48:43 · answer #6 · answered by Anonymous · 1⤊ 0⤋
Smart answer!
2007-02-19 09:53:24 · answer #7 · answered by GrapeMSH 3 · 0⤊ 0⤋