12
RED WINE FERMENTATION
Prepare the yeast inoculum per manufacturer’s instructions. Open the s
ampling/pressing tube clamp and pull it
out a few inches. Using a funnel pour the yeast through the cap on to the surface of the must. DO NOT stir the
yeast in. Allowing the yeast to stay on the surface will help to utilize the air entrained during fill. Yeast first utilize
air to grow. When the oxygen is depleted the metabolism shifts to anaerobic, and converts sugar to ethanol.
Reinsert the sampling/pressing tube and clamp firmly. The tube cap has a spring-loaded relief valve that will vent
CO2 out to prevent the fermentation liner from overinflating but will prevent outside air from entering. Make sure
it is screwed into the side of the cap as shown below:
After 24 to 48 hours you will observe the liner starting to inflate. This is due to the CO2 generated by the yeast. We
are now in the anaerobic phase and the yeast will produce ethanol and CO2 from the sugar in the grapes. It is also
now time to start the punch-down. The punch-down will continue for the next 7 to 10 days.
PUNCHING
The GOfermentor is unique in its ability to perform automatic punch-down. The inflatable chamber is the key to
this operation. The punch-down can be performed manually by pressing the START button on the App or
controller. Punch can also be done automatically on a preset schedule.
MANUAL PUNCH:
1.
Select
PUNCH
operation by short clicking
OPER
button on controller until
PUNCH
is displayed above it.
2.
Check mode is set to
MANUAL
.
3.
Click
START
on App or controller panel.
4.
The
START
button now changes to
CANCEL
. Clicking this button will cancel the punch sequence.
Relief valve
CO2 exhausted during
fermentation
Sampling connector
Click to set to
MANUAL mode
Set to PUNCH by short
clicking OPER button
Click START to
initiate PUNCH
