Boatboy24
No longer a newbie, but still clueless.
Good to know. The last one I opened, it had faded a lot, but was still there. Maybe its ready.
WineXpert California Sauvignon Blanc Rosé
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Good to know. The last one I opened, it had faded a lot, but was still there. Maybe its ready.
I don't typically use the sorbate. I only have the Strawberry Watermelon Shiraz to go on. But, the Rose was clean - no hint of that same fake sweet taste.
Boatboy24
No longer a newbie, but still clueless.
I only do on wines that have residual sugar. And this is one, unless you ferment the entire f-pack. I know @ibglowin did his that way.
Mine was ready fermented to dry yet tasted like it was off dry. Gave somebody a bottle around 6-8 weeks and they loved it. I think I have around 10 bottles left and its fantastic. I stashed another one in the winery that I snagged on sale. I may may that one off dry this Winter and use the Sorbate so I can compare and contrast (LOL) between the two.
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So where is your Specific Gravity line when it comes to sorbate use? I've thought that around 0.996 or greater for a Final Gravity = use the sorbate.
Edit:
The kit arrived yesterday. It's on standby in the basement. Contents:
Juice
Small fpac
Bentonite
EC1118 yeast
Sorbate and Sulfite
Clarifier
Labels
Edit:
The kit arrived yesterday. It's on standby in the basement. Contents:
Juice
Small fpac
Bentonite
EC1118 yeast
Sorbate and Sulfite
Clarifier
Labels
Last edited:
Kicked the Rose off this evening. Dropped half the Fpac and some simple syrup to get a SG of 1.092. 
It smells fine, but seemed a bit dark before dropping the half of the Fpac. This (below) has me a little concerned. I washed it out of the bag and put it in with the rest.
I've never seen residue like this in a kit.
It smells fine, but seemed a bit dark before dropping the half of the Fpac. This (below) has me a little concerned. I washed it out of the bag and put it in with the rest.
I've never seen residue like this in a kit.
Before I pour the wine juice I always move/press the juice very well around to make sure any residue is back in suspension with the wine, then I pour and add a bit of warm water to it, then pour again into bucket.
Day three and the ferment is active, just not the "chugging along" I typically see.
What is your SG? What is your ambient temperature? I'm guessing it is not as warm as it usually is down there, but that is actually good for a white/rosé, it won't blow off the nice fruity nose like it might if you were all engines full throttle.
I'll check sg before turning in. I wanted to give it a full three days before checking. Temp of the wine is 74*. Ambient temp is 70*.
I'm not worried. Just an observation.
I'm not worried. Just an observation.
SG this morning was 1.050 @ 73*. I gave it a good stir and covered it back up. Ambient temp in the wine room is 69*.
I think you're right, Craig. This is on a slow burn, and that's perfectly okay.
I think you're right, Craig. This is on a slow burn, and that's perfectly okay.
Slow burn continues to apply. SG today was 1.030 @71*.
I gave it a good stir, attached the brew belt and will hope for the best. Probably a day or three more till it gets around 1.000.
Side note - Last week I took the remaining FPac and poured it into a container, then placed it in the freezer when I started the kit. It is still in liquid form. Not sue what that's about, but it won't freeze for some weird reason.
I gave it a good stir, attached the brew belt and will hope for the best. Probably a day or three more till it gets around 1.000.
Side note - Last week I took the remaining FPac and poured it into a container, then placed it in the freezer when I started the kit. It is still in liquid form. Not sue what that's about, but it won't freeze for some weird reason.
The freezing point of a liquid is lowered when there is an additive, such as salt or sugar. The higher the salt or sugar content in a liquid, the lower its freezing point will be. The f-pack has a boatload of sugar.
This morning's SG was about 1.012 @ 72*. I moved the brew belt back over to the Petite Sirah.
So, I'm looking at racking this one to a carboy either tonight or Wednesday evening.
So, I'm looking at racking this one to a carboy either tonight or Wednesday evening.
Working at polling places in my home county. Thought I'd rack this to a carboy between stops. SG 1.002 @75* F. Resting nicely in a glass carboy where it will finish, hopefully a nice 0.994 or less.
The wine made it to dry last night, so I dosed with kmeta, sorbate and clarifier. It's an odd tan color, probably from adding part of the Fpac to the wine in the primary. I'm hoping that it clears well.
Once it clears and I rack it next week, we'll add more of the remaining FPac to taste. I don't want it too sweet - shooting for something less than 1.000.
Once it clears and I rack it next week, we'll add more of the remaining FPac to taste. I don't want it too sweet - shooting for something less than 1.000.
It's clearing pretty well. Upper half goes from hazy to clear at the top, bottom half has increasing degrees of density going southward. The color is almost cider-like at the top. Again, I'm pretty sure that's just because of the added fpac in the primary. We'll get a taste in about 10 days.
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