So far, in every batch of wine that I've fermented, be it grapes or other fruit, the specific weight has dropped from about 1.09 to 1.0 in only three days. Is that too fast? Does it matter? I'm not an experienced winemaker, so I just go by what the books say, which is generally that you press when about 2/3 of the sugar has been converted to alcohol, or the S.G. drops to somewhere between 1.0 and 1.03. Now these books also talk about primary fermentation lasting several days, like 5 to 7 days. But in my case it always goes much faster. For the batch of Zinfandel that I'm currently fermenting, I placed the bucket in a refrigerator rigged with a household thermostat set at 70F. I wanted to experiment trying to slow things down. Didn't work. Still only after three days the S.G was down to 1.0, so I pressed. I'm concerned that by pressing in only three days I won't be extracting as much color and tannin as I should.
Also I think that the strain of yeast might have to do with the speed. I've used Pasteur Champagne, EC-1118, Narbonne, and a couple of others. Are there some strains that are slow fermenters?
Thanks in advance for any comments or suggestions.