I will have a 50gal drum of red must Preferred amount of yeast Preferred amount of nutrient Punch the cap down twice a day Ferment around 80 F
3 days 5 days 7 days 10 days?Just looking for what I should expect.
I think you should expect something between 3 days and 10. :-)
Even knowing the grape variety, the yeast variety, etc. it would be difficult (and pretty pointless) to try to predict precisely how long "fermentation" should last. With a nice warm temp. like 80F, assuming adequate nutrients, etc., I would expect in most cases the really vigorous fermentation would be over in 5 to 7 days. I've had a few that finished in about 3 (once they got going). If it takes longer than 10 days, I'd start to be a bit concerned. Anywhere in that range, though, is just fine. It takes as long as it takes. If the yeast are happy and doing their job, don't worry about it.
Doug
I did a 7 gallon batch of plum wine. 70deg temps. 4 days. I think it might depend a bit on type of yeast and type of aplication. Mine was lavin kv1 1116, two packets, mixed in about a cup of juice from the must, 16 hours after campden and such had been added. went from 1.100 to 1.030 in 4 days. split into two secondaries, one which now reads
0.990 and has stopped bubbling, about 6 days after. willl wait about another week before i rack, as a lot of solids are still floating and other primary still is perking.
A good rule of thumb on yeast is 1gm/gallon, nutrients are all different see their literature.
Joe
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