The number one search that brings viewers to the Shier Winery blog is "brix fermentation curve." One of the great benefits of the WinePod is the real-time sugar sensor. Similar charts available in books and journals are nearly all made with discrete measurements taken throughout the fermentation process using a hyrdrometer. The real-time sensor shows the value to temperature control on the fermentation process. Fermentation without temperature control results in increasing temperature at the outset (fermentation is exothermic), followed by a temperature drop once the bulk of the sugar has been consumed. With temperature control, you see a relatively stable temperature and a more gradual sugar consumption (brix curve).
Comments
I think the WinePod is a great winemaking tool. Temperature control during primary fermentation will improve your wine. Sadly, the business model didn't work so well for mass-producing the device during the recession. I am thinking of asking the WinePod's creator, Greg Snell, if he wouldn't mind assisting me with creating a larger scale version of the device to be used in commercial wineries.
Thank you for your reply about the WinePod. I enjoy reading your posts and someday wouldn't mind trying a bottle of your wine.
Thanks again and cheers.