How long does it take to filter wine?

Wine is a very popular type of alcohol. Initially, wine was enjoyed only by the upper class in Europe, but later it gradually became popular among the general public. Moreover, the history of winemaking is very long, with records of winemaking going back hundreds of years. After wine was introduced to countries around the world, it was loved by people from all over the world because of its slightly sweet and non-astringent taste. However, there are certain methods to brewing wine. So how long should it be to filter the wine?

1. When to filter wine

The filtration time of wine is not very stable and is related to the temperature of the environment. Wine filtration requires that the wine fermentation is complete, that is, the sugar in it is almost completely converted into alcohol. The working efficiency of yeast is greatly affected by temperature. When the temperature is between 15 and 25°C, fermentation usually begins the next day after the grapes are loaded. Maintaining this temperature usually only takes about 10 days for complete fermentation. Temperatures that are lower or higher than 35°C have a great impact on the activity of yeast, and the fermentation time will be longer, but generally will not exceed one month.

2. Determine whether the wine is fully fermented

Look at the bubbles: When yeast consumes sugar, it not only produces alcohol, but also releases carbon dioxide. In other words, as long as the wine is still producing bubbles, it has not been fully fermented. There are no bubbles anymore, which means the wine is fermented.

Look at the sedimentation: In the early stages of wine fermentation, the skin is usually on the upper layer. If the fermentation is successful, the skin will begin to precipitate. When this phenomenon occurs, it means that the wine is basically brewed and can be filtered.

3. How to speed up the fermentation of wine

Maintain a good temperature: The activity of yeast is greatly affected by temperature. The ambient temperature of the wine during the fermentation process should be between 15 and 25°C. At this time, the activity of yeast is the strongest and the fermentation speed is naturally the fastest.

Add more yeast: The base number of yeast also has a great influence on its proliferation rate. If the base number of yeast is larger, the fermentation time will naturally be much shorter.

Make sure the seal is good: Yeast is an anaerobic bacterium. It has very low activity in an oxygen environment and ferments very quickly. Therefore, if the seal is good and the container is not opened in the middle, the fermentation time can be shortened.

4. How to filter wine

1. Siphon filtration: Place the fermented wine on a higher table, take a rubber hose with a diameter of about 1 cm, wrap one end of it in a clean cloth, put it into the wine, and place the other end in a lower position. Prepare a container to hold the wine, suck the lower end of the hose hard, and the wine will flow down the hose. Later, it will be extracted by itself due to gravity. Note that the upper end must always be in the wine and no air can enter to complete the filtration.

2. Gauze filtration: Prepare a wine funnel, put some clean gauze in the funnel, insert the lower end into the prepared wine container, pour the unfiltered wine directly into it, and the gauze can slowly filter out impurities such as peels and cores.