Anybody tried making wine under pressure.?

[Julian Høstan Urrea]

Hi. I have been toying with the idea of making wine under pressure in my fermentsaurus. Why? You ask. Well because I've had great result on making beer this way, and the extra heat speeds up the process. The pressure allows me to ferment at higher temps without the biproducts from the yeast. There are many different studies, vids, threads etc on this for beer, but I can't find any on wine.

Any thoughts?

Thanks

 

[Blacksmith1]

Go for it. You can be the first. Get whatever juice is on sale at your local grocers, an amount just over what your carboy for aging will hold, and add sugar to an SG of 1.100, this will give you 13-14 percent.
Let is know how it works.

 

[Julian Høstan Urrea]

Here's an update. It works really well. I'm not writing the whole thing again so if you are interested here is a link :


https://www.thehomebrewforum.co.uk/threads/anybody-tried-fermenting-wine-under-pressure.83683/

 

[Seamonkey84]

Very cool, that’s a few days faster than my batches.

 

[Mumathomebrew]

I was just researching a particular grape variety and in a few bought versions they mention about pressurised fermentations. Possibly just to make frizzante but I've only just started looking.

https://www.santamargherita.com/en/wines/semi-sparkling-wines/wine/61

 

[Julian Høstan Urrea]

I'm going to force carb this batch. 30psi shaken for min and a half should do it.
Then bottle some of it with my poormansbeergun. A nice little rose give away.

 

[Julian Høstan Urrea]

This experiment has really opened my eyes. I just love my fermentasaurus