Thread: Homemade Country Wine Production

Here is a short video of how the Lalvin EC1118 wine yeast handles a very low PH high sugar environment after 48 hours. I rehydrated the yeast with a starter, conditioned the yeast colony with a bit of the wine Must to temper the colony before dumping in the Primary along one side. EC1118 is a workhorse for Citrus fermentations. Once both Citrus wines are done I will post blending & Bottling. Citrus wines are good to drink very quickly so August-September this wine will be drinkable. Of course I will let the wine mature for a while before starting in on the consumption.

I like to watch the yeast work all the time. I think I make more wine than I can drink just to watch the yeast work. These 2 secondary fermenters are topped off so minimum area for oxygen exposure.