RJ Spagnols Different Instructions - Online vs. Boxed

[bkisel]

Hi,

I'm on my third kit, RJS Washington Merlot CC, and have noticed that the online instructions (2006RJS) are different than those packed with the kit (2007RJS).

The main difference is that the online instructions keep you in a primary bucket until a SG of 0.998 and then racking for Stabilizing & Clearing step - about day 14. The boxed instructions have you going to "Secondary Fermentation" @ SG 1.020 or lower and then to Stabilizing & Clearing @ SG 1.000 or lower - about day 28. Also, the online instructions have an optional racking off sediment ~10 days after Stab. & Clearing.

So why the difference in instructions? Wouldn't you expect the online to have the latest and greatest instructions and old instructions somehow finding their way into a kit box?

Thanks...

 

[cpfan]

bkisel...unfortunately, in my experience, RJS is quite poor at updating their web-site.

Steve

 

[pjd]

Both instructions will work. Both will achieve the same results.

 

[Rocky]

I would go with the boxed instructions, one, because they are a later version (2006 vs. 2007) and two, because they came in the box. Whatever process placed them there tells me they are what is meant for that kit. I do, however, agree with pjd. Both methods will work.

 

[vernsgal]

I noticed a while ago on RJS kits that they changed their instructions. I made their kits for a few years and got so I never even bothered to read the instructions. Then one day I did and , whoops they changed. I don't think it really matters but I would go by the pkg. because it is more up to date.

 

[bkisel]

I have already started the kit and have gone with the packaged instructions. My first two "4 week" Vino Del Vidi kit's instructions had me staying in the primary until dry. Although it is an extra step I like the idea, I don't know why, of a racking during fermentation to get the wine off the gross lees [Boy, did I just write that like I know what I'm talking about? LOL]

 

[cpfan]

Spagnols brands that are considered 'grape pack' brands seem to have the 'rack into carboy to finish fermentation' instructions. This includes Grand Cru International.

Spagnols brands that are NOT considered 'grape pack' brands seem to have the 'finish fermentating in the primary' instructions. This includes Vino del Vida.

Steve

 

[Rocky]

BK, you sound like you have been doing this for years!

As has been discussed, it will work both ways. I have never seen a survey on this, but I would guess that most of those on the forum rack off the gross lees at about SG 1.020 or so. I think I may have fermented to dry in the primary fermenter once or twice but now I always rack.

When I think back on how we made wine at home long ago, it was a variation of the "racking" method. We used to buy our grapes sometime in early October, crush them, both red (Zinfandel or Alicante) and white (Muscat) into open (we called them "working") barrels for fermentation. We did not take SG back then but when the fermentation slowed, we racked the wine from the working barrel into wine barrels and this was normally about 7-10 days after starting. The wine would finish fermenting in the barrel (without a bung at this time) until about the first or second week of December. It was important to keep the wine level filled to the diameter of the bung hole (and to scoop out the fruit files!). In mid December the bung was hammered in and the barrels would sit until Easter when the wine was ready. At that point we "bottled" into 1 gallon jugs (with cork, wax and tape and sometimes olive oil) and the wine was kept in our wine cellar until consumed. This process is similar to what I do today with a primary fermenter and carboys.

I just had a thought (it still happens occasionally). What if, instead of going to a carboy for secondary, I moved the wine to a barrel with an airlock for secondary fermentation? I think I will have to try that. Chi lo sa?