Mosti Mondiale Before I filter?

[John Prince]

After the secondary fermentation. After degassing. Just top it off and let it sit for 6 months???? Then rack and filter? Then bottle.

Someday I'll answer questions.

 

[John Prince]

Another question. Why is there a little drilled hole in the on/off valve, on the primary fermenter? The main reason I found was to squirt a bit of wine on my shirt or floor.

 

[robie]

After fermentation, stabilize with K-Meta and sorbate, add any clearing agents, let set until clear, then rack. Over a 6 month period of time, wine will need racked several times, depending on the amount of sediment falling out. You don't filter until right before you bottle and after the wine is completely clear.

You really should go to this site's on line video section and watch some of the really informative videos, which George has put together about the wine making process. He covers filtering.

I don't really know the purpose of that hole, either. I know it sometimes causes a mess on my floor. I figure it is designed to allow any connected hose to drain properly (release vacuum).

 

[Rocky]

Also, if you put it in a carboy for six months, you will have to keep an eye on the free SO2 level. Get a test kit from George. You will probably have to add a little k-meta after about three months or so.

 

[John Prince]

So every time I rack during the 6 months I'll have to top off again?

I watched every video George made on the DVD and from YouTube.

I started 2 months ago and have made 3 kits with 2 more kits in primary. 3 homemade recipes and just ordered 2 more kits today.

 

[robie]

So every time I rack during the 6 months I'll have to top off again?



I watched every video George made on the DVD and from YouTube.



I started 2 months ago and have made 3 kits with 2 more kits in primary. 3 homemade recipes and just ordered 2 more kits today.

Yes, you will have to top off each time. Save the sediment at each racking and put it in a clear, sealed bottle. Ofter about week, the bottle will settle so you can siphon off and save some more of the wine. Siphon it off and seal it off in a bottle that doesn't have much head space above the wine. (Maybe save in refrigerator) Save it for the next time you rack. You will be surprised how much wine you can recover this way; about a 750 ml bottle (or more) each time.

Over the six months, depending on the wine, you will have to rack as soon as wine is nice and clear, then maybe two (at very most) more times total.

 

[v1rotate]

Personally, I think you can rack once, when the wine is clear, add 1/4 tsp of KMeta and let it sit in the carboy undisturbed for 6 months. At that point, just rack to the bottling bucket and bottle.

The pinhole in the filling valve allows the last of the wine to drain out of the filling tube when you turn off the valve. You may have noticed that you get some leakage if you turn the valve off with wine still present in the bucket.

 

[Wade E]

Its also a vent so that the wine will flow consistent, otherwise it would flow a bit, stop and burp and then start flowing again and keep repeating that process.

 

[robie]

Personally, I think you can rack once, when the wine is
clear, add 1/4 tsp of KMeta and let it sit in the carboy undisturbed for
6 months. At that point, just rack to the bottling bucket and bottle.

The
pinhole in the filling valve allows the last of the wine to drain out
of the filling tube when you turn off the valve. You may have noticed
that you get some leakage if you turn the valve off with wine still
present in the bucket.

That can certainly work. We know we are not supposed to let the wine set on the sediment too long, so the key is how much sediment is being dropped during bulk aging. We know his wine is a Mosti, but we don't know which one. The bigger Mosti wines are very rich and could drop lots of sediment.

So the real factor is which wine and which particular kit. Of course if it had been a fresh/frozen grape wine, we know there would have been lots more sediment.

If you assume you will rack the wine at the end of bulk aging, just before bottling, and I hope he does, that is one racking.

That leaves one racking somewhere in the middle. One could leave the wine on sediment for six months starting right after the clearing rack, but I don't, especially with the Mosti Meglioli Barolo, which I made and is still dropping sediment two months after being cleared.

Experience will tell him what he should do for his particular wine. Whatever he chooses, it will work I am sure.

 

[John Prince]

It is a Mosti Meglioli Barolo. Im guessing there will be lots of sediments. I've also have a Mosti white wine going at the same time. what I've been reading, I might not use as much K Meta for carboy storage?

 

[vcasey]

I agree there will be sediment. But every time you rack your wine you have to top it up. I would rather not rack as much and keep as close as possible the manufactures original flavor profile. Once you rack it off the clearing lees I would leave it alone, the dusting of sediment is not going to harshly affect your wine.When you are ready to bottle rack to a clean carboy or bottling bucket and bottle.

 

[v1rotate]

It is a Mosti Meglioli Barolo. Im guessing there will be lots of sediments. I've also have a Mosti white wine going at the same time. what I've been reading, I might not use as much K Meta for carboy storage?

I would say the KM which comes with the kit will be sufficient for about 3 months of carboy storage. If you are going to keep it in the carboy longer than that, an easy method would be to rack the wine to a clean carboy at the 3 month point and add 1/4 tsp of KM. You could probably go 9 months more at that point just leaving it alone and keeping the airlock filled.