Order my first wine kit

Discussion on the ingredients for making wine.

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Postby WillySixGun » Tue Sep 05, 2006 5:42 pm

I racked for the first time. It was 8 days in the primary. It appears to have fermented all the way out. The S.G. read .998
The fermentation was very sulfury, stinky like rotten eggs. My loving, patient wife actually complained. I may have to ferment in the garage next time.

Willy
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Postby rjwhite6 » Tue Sep 05, 2006 7:00 pm

The good news is that not all kits will have the sulphur smell while fermenting. Of the 16 wine kits I've done only about 25% have had the strong sulphur smell while fermenting.

'Course 25% may still be too much for the wife
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Postby WillySixGun » Wed Sep 06, 2006 5:15 pm

That is good news. Maybe I can identify the offending yeast strain.

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Postby WillySixGun » Mon Sep 25, 2006 5:48 pm

Time for step 3, actually I was 8 days late. I used my mix-stir cane and a drill to de-gas the wine. Stirred hard for two minutes. There was not as much foaming as I thought there might be.

I added the sorbate to stop fermentation, metabisulphite to prevent spoilage and chitosan to clarify. After additions I stirred hard again for two minutes. Another week or so and it is time to rack into another carbouy.

Question, it says to top off with cool water or similiar wine. I do not want to use water and I don't have wine on hand. They want it topped off to help prevent spoilage. I am assuming this is to minimize surface area exposed to air. Instead of water or wine could I top off with CO2?

Thanks, Willy
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Postby rjwhite6 » Mon Sep 25, 2006 6:08 pm

WillySixGun wrote: Question, it says to top off with cool water or similiar wine. I do not want to use water and I don't have wine on hand. They want it topped off to help prevent spoilage. I am assuming this is to minimize surface area exposed to air. Instead of water or wine could I top off with CO2?

Thanks, Willy


Yes, to minimize oxidation. I've used CO2 when I didn't have a similar wine. The finished wine came out fine.
Ron

Primary: B3 Octoberfest, B3 Mild Brown, B3 Pale Ale II
Lagering: B3 Munich Helles
On Tap: Great Fermentations VIPA, B3 Irish Red Ale, B3 Best Bitter
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Postby BrewBum » Tue Sep 26, 2006 6:57 am

WillySixGun wrote:Time for step 3, actually I was 8 days late. I used my mix-stir cane and a drill to de-gas the wine. Stirred hard for two minutes. There was not as much foaming as I thought there might be.

I added the sorbate to stop fermentation, metabisulphite to prevent spoilage and chitosan to clarify. After additions I stirred hard again for two minutes. Another week or so and it is time to rack into another carbouy.

Question, it says to top off with cool water or similiar wine. I do not want to use water and I don't have wine on hand. They want it topped off to help prevent spoilage. I am assuming this is to minimize surface area exposed to air. Instead of water or wine could I top off with CO2?

Thanks, Willy


C02 will work great, I would also recommend not rushing to the next couple of steps either. I just racked to the final carboy which is your next step. The time between the steps for me was probably 2-3months. I tasted the sample and it was WONDERFUL, and this is one of the kits with the skins in it, so I thought it would need to age a real long time before it was good. The point is, don't rush to bottle from here on out. I shouldn't see you back on here saying you bottled until at least 5 months from now. It will only make the wine better and definitely won't hurt it, bottling too quickly could hurt the wine. At least it could IMHO.
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Postby rjwhite6 » Tue Sep 26, 2006 7:04 pm

Brewbum, we've got to stop agreeing with each other like this :D

Seriously what Brewbum said about not being in a hurry is right on the mark. Patience and time is your friend in winemaking.
Ron

Primary: B3 Octoberfest, B3 Mild Brown, B3 Pale Ale II
Lagering: B3 Munich Helles
On Tap: Great Fermentations VIPA, B3 Irish Red Ale, B3 Best Bitter
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Postby BrewBum » Wed Sep 27, 2006 8:03 am

:lol: sorry. :wink:
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Postby WillySixGun » Sun Oct 15, 2006 12:36 pm

Step 4 racked off the clarifier into another carboy. Added additional
metabisulphite. Took a little taste, better good. It is better than the
box merlot, I was drinking last night. What is going to change about
this wine with time? Does it improve significantly? Why not just drink
it now?

Wine will stay in this carboy for several months. I will then keg it for long term storage. I plan to use my beer gun to bottle as needed. Right out of the keg for home use. Beergun a few when I need to transport.

Willy
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Postby BrewBum » Mon Oct 16, 2006 6:41 am

WillySixGun wrote:Step 4 racked off the clarifier into another carboy. Added additional
metabisulphite. Took a little taste, better good. It is better than the
box merlot, I was drinking last night. What is going to change about
this wine with time? Does it improve significantly? Why not just drink
it now?

Wine will stay in this carboy for several months. I will then keg it for long term storage. I plan to use my beer gun to bottle as needed. Right out of the keg for home use. Beergun a few when I need to transport.

Willy


If you enter it into a comp you will more than likely learn what happens but from a very basic standpoint, there probably is a little alcohol burn or hottness to it. That mellows with time. The flavors mellow together too. If you enjoy it drink it but keep in mind that 30th bottle will be fantastic an d you won't have anymore. :(
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Corks and Corkers

Postby WillySixGun » Thu Nov 23, 2006 7:07 am

I need to buy a corker. I am thinking one of the floor models. I would
like to stay below $60. Any suggestions?

There are a lot of corks to choose from, frankly I got a little confused.
I am re-using commerial bottles of various sizes and colors. Can some
one point me towards a good cork to use in floor corkers with varied bottles.

Thanks, Willy
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Postby WillySixGun » Mon Nov 27, 2006 5:40 am

I bought the Portuguese floor corker and some synthetic Normacorc #9.
I will report on the corking experience as soon as the deed is done.

Willy
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Postby WillySixGun » Sun Dec 24, 2006 6:09 am

The floor corker worked great. Got 28 full bottles tucked away for aging.
Had 8 ounce left, that I drank. It was good, but still very young. It has
a blurring alcoholic heat, that gets in the way of judging how the wine will turn out.

I think my wife has bought me the French Merlot kit for Christmas. I am
done with this thread, wine kit from start to finish.

Willy
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