Attention all wine or beer buffs has anybody come
across the term

" exponential feeding"

This method is to do with adding honey or sugar

Stephen.

In article <bfa3h2$n0$1@newsg3.svr.pol.co.uk>,
[email]stephen@godfrey7107.freeserve.co.uk[/email] says...[color=blue]
> Attention all wine or beer buffs has anybody come
> across the term
>
> " exponential feeding"
>
> This method is to do with adding honey or sugar
>
> Stephen.
>[/color]

Found this through Google:

From
[url]http://www.winemakeri.com/information/glossaries/dictionary/dictionary_e.h[/url]
tm

Exponential Feeding A system of sugar additions to a must so that a high
alcohol content can be achieved. If all the sugar is added at the start of
fermentation, there is a great danger that the sugar will inhibit or even
kill the yeast. By adding small amounts of sugar each time the specific
gravity falls to 1-005, the yeast learns to tolerate alcohol
concentrations which normally would kill it. In this way, a slow, steady
ferment is encouraged. This aids quality by not causing the vaporization
of esters.

Cheers
--
Quod subigo farinam

$email =~ s/oz$/au/o;

I was talking to my grandfather about my homebrewing exploits last
week and he mentioned that he used to make wine that way. "One bushel
of overripened concord grapes makes 10 gallons. When it stops working,
add a cup of sugar every evening until it stops working again. Bottle
and cork it."


"Stephen....." <stephen@godfrey7107.freeserve.co.uk> wrote in message news:<bfb879$ei4$1@newsg2.svr.pol.co.uk>...[color=blue]
> "David Robley" <robleyd@ozemail.com.oz> wrote in message
> news:MPG.198399a5325f72279896c4@news.spiderweb.com.au...
> : In article <bfa3h2$n0$1@newsg3.svr.pol.co.uk>,
> : [email]stephen@godfrey7107.freeserve.co.uk[/email] says...
> : > Attention all wine or beer buffs has anybody come
> : > across the term
> : >
> : > " exponential feeding"
> : >
> : > This method is to do with adding honey or sugar
> : >
> : > Stephen.
> : >
> :
>
> Thanks for the information , i don't serpose you have come accross any recipes
> with this application.
> Stephen uk
>
>
> : Found this through Google:
> :
> : From
> : [url]http://www.winemakeri.com/information/glossaries/dictionary/dictionary_e.h[/url]
> : tm
> :
> : Exponential Feeding A system of sugar additions to a must so that a high
> : alcohol content can be achieved. If all the sugar is added at the start of
> : fermentation, there is a great danger that the sugar will inhibit or even
> : kill the yeast. By adding small amounts of sugar each time the specific
> : gravity falls to 1-005, the yeast learns to tolerate alcohol
> : concentrations which normally would kill it. In this way, a slow, steady
> : ferment is encouraged. This aids quality by not causing the vaporization
> : of esters.
> :
> : Cheers
> : --
> : Quod subigo farinam
> :
> : $email =~ s/oz$/au/o;
> :[/color]

Tim thank you for you input but can you tell me what weight is a bushel.
I have information regarding to barley = 56 lbs, Oats = 39 lbs ,
Rye or Wheat = 60 lbs, but not concord grapes.
Stephen


"Tim Weis" <weisinator@inebraska.com> wrote in message
news:38be4cbe.0307191600.3cb73048@posting.google.com...
: I was talking to my grandfather about my homebrewing exploits last
: week and he mentioned that he used to make wine that way. "One bushel
: of overripened concord grapes makes 10 gallons. When it stops working,
: add a cup of sugar every evening until it stops working again. Bottle
: and cork it."
:
:
: "Stephen....." <stephen@godfrey7107.freeserve.co.uk> wrote in message
news:<bfb879$ei4$1@newsg2.svr.pol.co.uk>...
: > "David Robley" <robleyd@ozemail.com.oz> wrote in message
: > news:MPG.198399a5325f72279896c4@news.spiderweb.com.au...
: > : In article <bfa3h2$n0$1@newsg3.svr.pol.co.uk>,
: > : [email]stephen@godfrey7107.freeserve.co.uk[/email] says...
: > : > Attention all wine or beer buffs has anybody come
: > : > across the term
: > : >
: > : > " exponential feeding"
: > : >
: > : > This method is to do with adding honey or sugar
: > : >
: > : > Stephen.
: > : >
: > :
: >
: > Thanks for the information , i don't serpose you have come accross any
recipes
: > with this application.
: > Stephen uk
: >
: >
: > : Found this through Google:
: > :
: > : From
: > : [url]http://www.winemakeri.com/information/glossaries/dictionary/dictionary_e.h[/url]
: > : tm
: > :
: > : Exponential Feeding A system of sugar additions to a must so that a high
: > : alcohol content can be achieved. If all the sugar is added at the start of
: > : fermentation, there is a great danger that the sugar will inhibit or even
: > : kill the yeast. By adding small amounts of sugar each time the specific
: > : gravity falls to 1-005, the yeast learns to tolerate alcohol
: > : concentrations which normally would kill it. In this way, a slow, steady
: > : ferment is encouraged. This aids quality by not causing the vaporization
: > : of esters.
: > :
: > : Cheers
: > : --
: > : Quod subigo farinam
: > :
: > : $email =~ s/oz$/au/o;
: > :

Look at the Peach Perfection recipe in any of C.J.J.Berry's books It
describes the process quite well and in detail.

Ray

"Stephen....." <stephen@godfrey7107.freeserve.co.uk> wrote in message
news:bfb879$ei4$1@newsg2.svr.pol.co.uk...[color=blue]
>
> "David Robley" <robleyd@ozemail.com.oz> wrote in message
> news:MPG.198399a5325f72279896c4@news.spiderweb.com.au...
> : In article <bfa3h2$n0$1@newsg3.svr.pol.co.uk>,
> : [email]stephen@godfrey7107.freeserve.co.uk[/email] says...
> : > Attention all wine or beer buffs has anybody come
> : > across the term
> : >
> : > " exponential feeding"
> : >
> : > This method is to do with adding honey or sugar
> : >
> : > Stephen.
> : >
> :
>
> Thanks for the information , i don't serpose you have come accross any[/color]
recipes[color=blue]
> with this application.
> Stephen uk
>
>
> : Found this through Google:
> :
> : From
> :[/color]
[url]http://www.winemakeri.com/information/glossaries/dictionary/dictionary_e.h[/url][color=blue]
> : tm
> :
> : Exponential Feeding A system of sugar additions to a must so that a high
> : alcohol content can be achieved. If all the sugar is added at the start[/color]
of[color=blue]
> : fermentation, there is a great danger that the sugar will inhibit or[/color]
even[color=blue]
> : kill the yeast. By adding small amounts of sugar each time the specific
> : gravity falls to 1-005, the yeast learns to tolerate alcohol
> : concentrations which normally would kill it. In this way, a slow, steady
> : ferment is encouraged. This aids quality by not causing the vaporization
> : of esters.
> :
> : Cheers
> : --
> : Quod subigo farinam
> :
> : $email =~ s/oz$/au/o;
> :
>
>[/color]