WineXpert Chardonnay Winery Series kit

[Rocky]

Here are pictures from this morning. The pectic enzyme seems to work very well. I took shots of the Apple and Nectarine 1/2 gallon jugs, to which I did not add pectic enzyme just for comparison. There is definitely a difference in the Nectarine, not so much in the Apple, which one can see is clearing at the top of the jug. Fun experiment!

 

[joeswine]

Yes indeed the experience continues

 

[Rocky]

The three wines are clearing nicely, although the nectarine is taking its sweet time. Here they are as of this morning, L to R are Apple, Nectarine and Grapefruit Zest.

 

[joeswine]

Looks like it’s going to pay off ,yes?
Next the taste test.

 

[Rocky]

I would like to bring this experiment to a close. Overall, I am very pleased with the results and I netted about 11 gallons of wine. We have bottled only the grapefruit enhanced Chardonnay and it was excellent. Shortly, I will bottle the Apple and the Nectarine enhanced wine. Taste tests up to now are very promising.

In short, I think it was a very successful endeavor and I will very likely do it again, perhaps with different fruits. I thank @joeswine for his help on this.

 

[joeswine]

I would like to bring this experiment to a close. Overall, I am very pleased with the results and I netted about 11 gallons of wine. We have bottled only the grapefruit enhanced Chardonnay and it was excellent. Shortly, I will bottle the Apple and the Nectarine enhanced wine. Taste tests up to now are very promising.

In short, I think it was a very successful endeavor and I will very likely do it again, perhaps with different fruits. I thank @joeswine for his help on this.

No problem

 

[Bmd2k1]

Everything is underway and going fine. I made the 12.2 gallon batch in a 20 gallon Brute. Added the Bentonite, juice and enough distilled water to make 12.2 gallons. I took an SG reading of 1.084, which, if I ferment to 0.992, should result in about 12% ABV, which would be nice for a Chardonnay. After reconstituting the wine in the 20 gallon Brute, I divided it equally between my three fermenters, which are actually former 6 gallon juice buckets. Today, fermentation was underway so I added the grapefruit zest, nectarines and green apples to the buckets.

I know it is early on, but it looks promising. Fingers crossed.

what yeast did you use?

 

[Rocky]

what yeast did you use?

Red Star

Cote Des Blanc

Dry

55-86 °F (13-30 °C)

14%

One of the most traditional aromatic strains for white wines. An excellent choice for fruity wines.

This is the yeast I used on all three wines, the Nectarine, Grapefruit and Apple. I was trying to accentuate the fruit taste. Seems to have worked on the Nectarine and Apple, not so much on the Grapefruit, which was only the zest of the fruit.