Mosti Mondiale 28 3/4 bottles

[John Prince]

I made my first batch. Bottled and corked. I started the second batch last night and will start the third tonight. I only got 28.75 bottles. I'm a bit messy. I'll wait till next summer, but will drink the .75 bottle tonight.

 

[Brent2489]

I consider that the bonus bottle!!

 

[grapeman]

If you rack carefully each time you should get a full 30 bottles, especially in the new Italian carboys - they hold 32 bottles full.

 

[Wade E]

Sometimes you get 30 sometimes you get a little less, What you bottled is pretty standard without topping up especially if its a kit without an f-pack as you will almost always get 30 bottles out of the,.

 

[Rocky]

I tend to get between 26-28 bottles just about every time. Maybe I am "sampling" too much. I do have two wines in the 6 gallon carboys so I may get closer to 30 with them. In any case, I am satisfied with the yield.

 

[Wade E]

Another trick is to tilt your carboys while the lees are settling as all the sediment will fall to one side and then you stick your racking cane in the other side where there is little or no sediment there and rack from there and at the last second gently tip the carboy to get the last bit. You will have much less lees transfer that way and get much more wine out of it. Some use a 2 x 4 to keep it tilted, some use a wine acid test box and George actually sells a carboy wedge.
http://finevinewines.com/XPListDet1.asp

 

[John Prince]

Okay another newbie question. I bought Summer Breeze, Black Cherry Shiraz. I'm going to drink it this fall!!!! Back to the question, should I add sugar to it. I read somewhere that folks add sugar to it. If so, how much?

 

[Rocky]

Okay another newbie question. I bought Summer Breeze, Black Cherry Shiraz. I'm going to drink it this fall!!!! Back to the question, should I add sugar to it. I read somewhere that folks add sugar to it. If so, how much?

This would depend on how much alcohol you want in the wine. I assume you have a hydrometer so take the SG reading of the juice when you first put it in your primary. Another scale on the hydrometer will give you the potential ABV as it is. Mix two cups of sugar to one cup of water, dissolve the sugar completely and add say 1/4 of this to the wine, mix very well and take another SG reading. See what the difference in SG and ABV are and stop or add more until you achieve the potential ABV you want.


There is also a way to calculate the amount to add, but thiswill beclose enough. ABV is really an approximation when being measured by a hydrometer anyway.

 

[ibglowin]

Might add that you don't want to go much above 1.08 on this or it will taste like rocket fuel (strong). Make a simple syrup and add small amounts until you reach 1.08. Stir well each time to mix it in with each addition, then retest the SG.

 

[robie]

You spoke of being messy? I'll tell you about messy.

Last week end I bottled an Orchard Breezin' peach chardonnay.
I was kneeling down; the 6-gallion bucket slide off its stand and luckily hit my shoulder. The wine sloshed; about 1 gallon went over the side and onto my shoulder; down my arm, back, and leg.

At that point it slide straight down and landed upright. If it hadn't hit my shoulder first, I would still be cleaning up wine.

MOTS, make sure the surface on which you place the bucket/carboy is not slick. If the bucket/carboy slides easily, don't assume it will be fine; put something under it to give it some grip.

(Why am I embarrassing myself like this????

)

 

[Rocky]

How much were you able to wring out of your clothes?

 

[Wade E]

I believe the Mosti mist kits are already in the upper SG range unlike the other mist kits by other brands so you probably dont have to do at or wont need much depending on how high the starting sg is on these. Like said in a previous post you really dont want to go above around 1.080.

 

[John Prince]

I'll start my third batch tonight. Black Cherry Shiraz, while the second batch (Meglioli, Shiraz - Australian Style) in the primary fermentation.

I will not add sugar to the Black Cherry Shiraz.