Mike K schrieb:
> Hi All -
> Thanks for all of your input. I finally got the wine started. I made
> the starter as Peter Jordan suggested and used the K1V-1116 yeast (along
> with some yeast nutrient and a little energizer) on Friday PM.
> Unfortunately, I didn't have the pH so that may have answered some
> questions (I kept forgetting to bring it to work with me). By Sunday AM
> it was happy, happy.
We are happy, too that the fermentation now starts, keep us informed.
> I do have another question, though. As it bubbles away, I noticed a
> nice pear smell coming from the air lock (probably a low BP ester of
> some sort). I am fermenting at between 65-70F. Wouldn't it be better to
> keep this in the wine? How do commercial wineries prevent all of the
> olfactory components from leaving their product during fermentation?
Congratulation Mike, this is one of the best questions in this group for the
last time. You have _absolutely_ right. Every nice smell in your kitchen or
in the cellars of a winery is something missing in the wine afterwards. If a
winefriend steps down in a cellar of a winery and there he smells something
beautiefull - then something has gone wrong with the wine ...
Commercial wineries trie to ferment as slowly as possible with only small
and slow bubbles, because the bubbels are working also as an "export" device
for aroma components. As a hobby winemaker you have no chance, just try to
calm down the fermentation.
Greetings from Germany
Peter H. Jordan Weingut JORDAN & JORDAN
--- Life is too short to drink bad wine ---
Der Saarwein : "http://www.saarwein.com"
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