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A large German oak barrel with the capacity of 317 gallons (1,200 liters) Stuck fermentation A fermentation that has been halted due to yeast prematurely becoming dormant or dying. There are a variety of causes for a stuck fermentation including high fermentation temperatures, yeast nutrient deficiency, or an excessively high sugar content ...
A stuck fermentation is the term used in brewing beer or winemaking when the yeast becomes dormant before the fermentation has completed. Unlike an "arrested fermentation", where the winemaker intentionally stops fermentation (such as in the production of fortified wines ), a stuck fermentation is an unintentional and unwanted occurrence that ...
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The dropping process has two primary effects on the beer being fermented: the trub that has settled during the first period of fermentation will be left behind, leaving a cleaner beer and a cleaner yeast to crop from the beer for the next fermentation; the second effect is the aeration of the wort, which results in healthy clean yeast growth ...
Often winemakers will keep free-run and pressed juice separated for most of the winemaking process including malolactic fermentation and barrel aging with the options to later blend between them to make the most complete, balanced wine, bottle separately under different labels and price tiers or to discard/sell off the pressed fractions to ...
A fermentation lock or fermentation airlock is a device used in beer brewing and wine making that allows carbon dioxide released during fermentation to escape the fermenter, while not allowing air to enter the fermenter, thus avoiding oxidation. There are two main designs for the fermentation lock. These designs work when half filled with water.
Denzel Washington revealed that he "bit my tongue almost half-off" and his injury is affecting his speech ahead of his starring role in the Broadway production of "Othello."
Secondary fermentation would take place when the wine is transferred to a second container such as a carboy or oak barrel. Secondary fermentation is a process commonly associated with winemaking , [ 1 ] which entails a second period of fermentation in a different vessel than the one used to start the fermentation process.