RJ Spagnols CCWS Italian Super Tuscan

[BobF]

I just dumped the shavings in mine with no bag. Racking wasn't really a problem.

 

[Sudz]

I just dumped the shavings in mine with no bag. Racking wasn't really a problem.

If you're using a 1/2" cane you must have received the oak from supplier "A"....

 

[BobF]

If you're using a 1/2" cane you must have received the oak from supplier "A"....

No 1/2" here. I use 3/8". After reading that oak had to be bagged if you use 1/2" racking gear, I traded all of it in on 3/8" B-)

 

[Sudz]

No 1/2" here. I use 3/8". After reading that oak had to be bagged if you use 1/2" racking gear, I traded all of it in on 3/8" B-)

Excellent idea... Hadn't heard that one. I'll give my 3/8" cane a go next time I encounter this type of oak.

Thanks!

 

[BobF]

Sudz - I was being half funny, or trying to be funny. But seriously I didn't have problems with the 3/8 cane. The sediment tip blocked it without getting completely clogged.

 

[Geronimo]

I haven't had much trouble racking either, but it sure leaves a fair amount of wine in the bottom of the fermenter. I still prefer to use a 25¢ stocking for the dust. About 1/2 of it escapes, but it cuts down on the sludge which in turn cuts down the waste.

 

[BobF]

When I get down to the dregs, I let it resettle for a bit then pour (via funnel) into a bottle of the appropriate size. It's amazing how few of the chunks make the journey all the way up the side of the fermenter.

I let this settle out under airlock for a day or three or four, then siphon it off. I usually get an extra 1/2 to 3/4L this way. Even when it looked like there was nothing but sludge and chunks in the bottom of the fermenter.

 

[Rocky]

I have a double batch going at present to which I made some changes. First, I added 1 can (96 oz) of Vintner's Harvest Blackberry fruit base to the primary fermenter. The batch started with SG 1.100 on 4-25-12 and ended at SG 0.994. I added 3 oz of Heavy Toast American Oak to each of two 6.5 gallon carboys on 10-2-12. In a couple more days, I will take if off the oak and either bottle it or bulk age it for another 5 months, not sure at this point.

 

[Sudz]

Sudz - I was being half funny, or trying to be funny. But seriously I didn't have problems with the 3/8 cane. The sediment tip blocked it without getting completely clogged.

Hey, you sold me on this although I did recognize a touch of tongue and cheek....

Seriously, it's the nature of this particular oak that I have trouble with. I'd describe the oak supplied in my kit as small shavings. I've worked with saw dust, cubes, and splinters without difficulty, but these shavings seem to be perfectly suited to being sucked into my 1/2" cane. The other forms either won't go or just lay there in the sediment.

Anyway, I just might try a smaller racking cane next time I encounter this issue. I thought about using a sock but that is sure to make for a slow rack.

 

[BobF]

The shavings were a first for me as well. Getting them 'stirred in' is a bit of a PITA.

 

[Boatboy24]

Got mine started earlier this morning. 1.120 SG! And I'm certain I stirred well. I usually check the SG on kits with skins a few times during the first 24 hours, so Ill see if it changes at all.

I have a Vadai barrel coming in a few weeks. Would anyone recommend NOT using this kit as the first wine in?

 

[Rocky]

BB24, you might want to consider cutting that juice. After the skins have a chance to work, the SG may go up. If you ferment to dry, you will be something near 16.5% ABV and it may make the wine too hot to enjoy. Just a thought.

On the new barrel, you have your one and only chance to run a white wine through it on the first use. If there is a white that you enjoy with an oakey background, you may want to run one through first. Perhaps a Chardonnay?

 

[Boatboy24]

Thanks Rocky. Just rechecked and its at 1.108. Much more reasonable. Sometimes it's best to just walk away for a bit and re-measure. I don't have any whites going, but am looking to start one. I tend to like a lot less oak in my whites though and usually gravitate toward more citrusy wines with crisp acidity.
Maybe I should consider a big ol' Chardonnay.
Jim

 

[smcalli1]

I'm going to start a kit this week and I'm thinking about substituting WYeast Chianti for the kit yeast. Has anyone else tried this? Anyone else substitute a different yeast?

 

[Wade E]

In my experience with Winery Series that sg is normal and I've made a lot of them.

 

[rjb222]

I agree with Wade. The Winery Series is a higher SG in the beginning. I have one customer that has complained about a residual sweetness to the wine. I sent in a couple of bottles for testing and the report came back the they were over 16% and the sweetness perceived was from the alcohol recommendation was to oak with their favorite toasted oak to change the perception.

 

[Boatboy24]

Wow. This has got to be the gassiest ferment I've done. Seriously, getting that grape bag to the bottom when I'm stirring is like trying to submerge a beach ball. And when I start stirring, I get an inch or more of foam for 3-5 minutes. Gonna be fun degassing this one. Interestingly, the SG isn't dropping all that fast. I pitched Sat morning at 1.108 and was still sitting above 1.090 last night. I'm OK with that - want to get as much time on the skins as possible.

Wade: which SG are you referring to - my original 1.120, or the 1.108?

 

[Geronimo]

My Winery Series kits all started near 1.120 and ended around 0.996, which is very nearly 16% ABV.

The fruitiness of a young wine is often perceived as sweetness. Give it time, that will change. If the FG is below 1.000 there is very little sugar left.