RJ Spagnols Delu Ranch Woodbridge Cabernet Sauvignon

[Wild Duk]

Looking to pick up this En Primeur kit.....Anyone know if this kit has grape skins or anything else extra in the kit....If anyone has made it, what did you think...










Thanks

 

[Dean]

This kit has GenuWine skins and a good amount of oak! Age it for at least 18 months and your patience will be rewarded with one of the best Cab kits out there from any manufacturer today! The only kit to rival this one, or be close to equals is the Red Mountain Cab from Cellar Craft.

 

[RickC]

Of these 2, which is better in your opinion?

 

[Dean]

While they are both excellent, I feel the EP kit is slightly better. It has more of a distinct california cab taste.

 

[Brent2489]

I have this one in secondary and ready to bottle, it was probably ready 2-3 weeks ago. Was thinking about doing it this weekend . Will let you know how the sample tastes!!

 

[Wild Duk]

Well I picked up this kit yesterday, will start it today or tomorrow..
I have never done a kit with grape skins in it...It has what looks like a hop bag. Do I put the skins in that or can I just dump them in the fermenter without.....The directions also say to stir once a day, but I travel during the week and won't be able to stir daily. Is that going to be a problem....

 

[vcasey]

If you are going to be gone during the week put them in the hop bag as loosely as possible and wedge it so that it stays submerged. Make sure it squeeze it really well to get all the juice out when you are finished.
VC

 

[Dean]

yep, put them in the hops bag and just tie the very ends closed. Then either cut a nylon spoon or take a plastic/nylon dowel and force the bag to the bottom of the primary. Close the lid with dowel/spoon in place and the yeast will do all the work! No stirring involved, and you can safely use the 14 day primary routine because you don't need to stir! You will extract *all* the goodness out of those skins in that way. Skins require water/juice and more importanly ALCOHOL to exract the color and phenols, so a 14 day primary works best for that. Even if you had them loose in the primary, it still will not work as well as keeping them in a bag submerged for 14 days.

Plus, it makes cleanup and racking a snap!

 

[Wild Duk]

OK thanks....If I am around to stir, is it best to throw in without a bag, or still use your teqnique......I'm guessing the skins float, so your trying to weight them down???


Also, you mention a 14 day primary...The directions say to rack at 1.020, That took my last red about 7 days. Should I wait on this and keep it in the primary longer???

 

[Dean]

The old instructions were 14 days, but people were stirring too much and had the potential to oxidize the wine. My method follows the old instructions, but it stops the stiring, so you gain a wine that is easy to degas, and has 14 days of skins contact. The new method has 5-7 days of skins contact, but reduces the risk for people who stir.

I prefer my method, but it does stray from the new instructions. If you've done a few kits, like 15+, and are comfortable with the procedures enough that you don't have to read every step and understand why you doing things at the different stages, then use my method. If you are still in the learning process and want this kit with full warranty, follow the instructions.

 

[Wild Duk]

I'm always open to suggestions from more experienced wine makers to help make my product better.....I still consider myself a beginner, haveng only done about 5 kits....I have been brewing beer for 3 years though, and know the ins and outs of cleanliness, sterilization, ect....


In your method, do you ferment it completely in the primary....Down to .998

 

[RickC]

Dean, with the exception of waiting until day 14 to transfer and not stirring after say day 7,are there any other alterationsto the 7 day procecure? Is there still enough CO2 trapped in the wine that during transfer to secondary there isn't any concern for oxidation?

 

[Dean]

There is no concern for oxidation at that point because you should have a massive blanket of CO2 at all times. Unless you stir lots that is. The wine should be almost degassed by the time you transfer and add the clarifiers. You only have to degas it mildly provided it is kept up to temperature (72F or higher)

 

[RickC]

I assume at first transfer after a 14 day primary schedule, you will leave the lees behind instead of moving them over to the carboy.

 

[Dean]

Yep, but you don't have to be too careful. I "agressively" rack and don't worry about getting some of the sediment. I want to get as much wine as possible out so I don't have to top off.