- How do I plunge (or "punch
down") the cap? Fermentabag
is designed to continually circulate the wine through the cap during
fermentation and thus eliminates the need to plunge or "punch down"
the cap. As the CO2 begins to be released during fermentation
the wine is forced up through the cap and via the inner tube of the
Chimney assembly. The wine then spills over the top of the inner tube
and runs back down inside the outer chimney and over the cap. The result
is that the cap remains continually irrigated giving excellent colour
extraction and exposure of the liquid to O2.
- How important is it that Fermentabag
be full? It is extremely important that
Fermentabag is filled to between 90-97% full. If the cell is only half
filled the inner chimney will not extend down through the cap and into
the body of the wine thus rendering the chimney assembly ineffective.
- How do I control temperature?
Most winemakers have found that additional temperature control has
not been required however others have found that using the auxiliary
ports and outer insulation jacket have been extremely effective in controlling
temperature. Warm water (or brine) can be added via the auxiliary ports
to speed up or kick start the ferment in cool climates, likewise cool
water can be added to slow the ferment if it becomes to warm. Cooling
via this system is extremely effective as it concentrates directly on
the cap where most of the heat is generated.
- How strong is the Fermentabag? What
is the risk of it breaking? Fermentabag
has been designed and manufactured using purpose built materials which
are very tough and expand only to critical levels which enable the system
to operate effectively. However like any such flexible container it
is only as strong as the container it is placed in. Thus Fermentabag
should be stored in a rigid container as specified in the instructions.
- Is Fermentabag suitable for Carbonic
Maceration? Yes. The system can
be used for Carbonic Maceration, however it must be noted that the central
filling port is 2" diameter and thus filling with complete berries/bunches
can be quite slow. Most modern crushers have facility to adjust the
crush so as to de-stem but also leave a large percentage of berries
in tact (uncrushed). Winemakers using a 50/50 mix of crushed fruit to
whole berries have been rewarded with some excellent results. It should
be noted that opting for a Carbonic or Semi Carbonic Maceration method
would usually require a longer fermentation period.
- How long will the ferment take?
Fermentation times will vary according to individual winemaking
practices and temperatures. As noted above using whole berries will
also slow the fermentation time. Most people have results of between
6 - 20 days. The ferment can be completed at any time deemed suitable
by the winemaker based on what style they are hoping to achieve.
- How do I compensate for the reduced
atmosphere inside the bag? The
materials used in Fermentabag are designed to allow for a high rate
of gaseous exchange during fermentation. Therefore oxygen can pass through
the layers in moderate levels, some oxygen exposure also occurs as the
wine flows freely inside the chimney. DAP (di ammonium phosphate)
should however be added at maximum rates to compensate for the reduced
atmosphere inside the cell.
- Can I use Fermentabag for my white
varieties? This Fermentabag is
designed for fermentation of red wine only. As is outlined in the previous
paragraph design specifications have provided for maximum O2 flow
through the layers which is not suited to white wine fermentation.
- Can I use Fermentabag for storage
of wine? Red wines can be stored
in Fermentabag for periods of 4-6 weeks after fermentation is complete
to allow for maceration however it should not be used for longer period
storage of wine. Double metallised or tri-laminate storage bags are
available for long term storage.
- How portable is Fermentabag, can
it be moved during fermentation or maceration?
Yes, you will require a forklift to move the container however provided
the container is on a pallet this operation is simple. The added flexibility
of being able to move your wine around to free up valuable floor space
is one of Fermentabags biggest advantages.
- How long can I leave the wine to
macerate (sit on the skins) after fermentation is complete?
This is a personal winemaking preference and a decision to remove
the wine from the cell can be made once the winemaker is satisfied with
the product. This requires monitoring and sampling the wine during the
maceration period. Maceration times used thus far have been as longs
as 6 weeks however most people who have chosen to macerate have used
a period of between 14-30 days.
- Can I draw samples during fermentation?
Yes. This is a simple process of inserting a pipette down inside
the chimney and drawing off some wine. Alternatively the winemaker may
wish to unscrew the chimney and draw some wine directly from the top
of the Fermentabag.
- What is the risk of plastic taint?
Years of research and development in plastics technology have eliminated
any risk of the wine being tainted by the plastics used in Fermentabag.
The Fermentabag Flexible Fermentation Cell is constructed using the
highest food grade materials.
- How simple is it to empty the contents?
Simply unscrew the chimney or cap (in the instance where the wine
has been macerating) and place a hose in through the central port (the
hose should be pushed down into the wine). This hose will run into the
storage facility, which should be lower, or at the same height as Fermentabag.
Once the hose is in place seal off one of the auxiliary ports and commence
pumping water into the other auxiliary port at a slow rate. Only a few
litres should be required to start a siphon effect once the wine is
flowing, cease pumping water into the outer layer. No more than 50
litres of water should be pumped into the outer layer at any one time.
Once the wine has been removed you can cut open the top of the bag
and place remaining skins into a conventional press to remove the last
of the wine. The skins can either be scooped out or alternatively poured
into the press using a rotating head forklift.
- Can Fermentabag be reused?
No. This system is designed to be used as a single use disposable
fermentation device. Only the chimney assembly can be reused in future
years. The materials used in Fermentabag construction are however recyclable.
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