RJ Spagnols En Primeur Amerone

[shoebiedoo]

OK here goes. I'm' going from "Pizza wine" to DA GOOD STUFF. Starting this batch very soon, couple questions before I do.
I have abdominal surgery on the 25th of this month and want to time things right so I CAN GET STARTED! If I were to start it the 24th (good way to handle anxiety) and assuming I put the Grapes, raisins, wood and any other infusions in the "sock" with marbles to weigh it in down, would I be alright? I was hoping to go though the primary fermentation stage the same time I'm going through my primary healing stage Is it OK if the primary stage goes a little longer, say 10 days? I know with every other stage that's not an issue but not sure about the 1st stage.
Also, anyone whose made this before is more than welcome to give me their 2 cents worth on do's and don't s they've learned along the way. for now I'm just planning on following the instructions to the tee.

thanks

Steve

 

[robie]

I looked at the online instructions but they were really vague.
I am not sure about the instructions for the RJS EP Amarone specifically, but some RJS kits have you leave the wine in the primary during the entire fermentation.

Whether it dies or not, you can leave the wine in primary for the whole time, as long as you snap the lid down and add an air lock when the wine gets to an SG of about 1.020.

HOWEVER, during the first week or so of primary, you will need to punch down the cap and the grape (raisin) pack and stir the wine at least twice a day. On a big kit like this one, you really can't skip this process.

It is not likely you can put enough weight in the grape/raisin pack to keep it submerged the whole first week. That CO2 is like putting a balloon in the grape pack. If it floats very long, the bag can start mildewing.

Also, the instructions usually say to remove the grape/raisin pack when the SG gets to 1.020 (time for secondary). You may not be in condition to do this.

Personally, unless you can do the stir, punch down and whatever the instructions say about removing the grape pack, I would wait to start it. You need to be present during this critical stage.

 

[shoebiedoo]

OK so are you saying while the SG is above 1.02 I leave the lid unsecured? I've seen referance to this but the instructions lead me to believe otherwise. Sounds like I need to wait until I'm, at least home from the hospital. Ill just let my wife do all the lifting

 

[tonyt]

Last year I did a RJS EP Sicilian Syrah, instructions said to rack to glass secondary after 6-8 days at 1.020. I, however, fermented to dry in primary in 10 days with skins the entire time. Then I racked and clarified. It is one of my favorite wines so I guess I didn't ruin it by going off instructions.

 

[Wade E]

I ferment almost all my wine to dry in primary. If you can keep the bg under then you should be fone but otherwise like said above youll need to dunk it at least once a day and seal the lid with airlock around 1.020so that you force the yeast into anaerobic fermentation. Ive gone 2 weeks in primary no problem with the skins and all in there. I usually let the oak float though.

 

[shoebiedoo]

I ferment almost all my wine to dry in primary. If you can keep the bg under then you should be fone but otherwise like said above youll need to dunk it at least once a day and seal the lid with airlock around 1.020so that you force the yeast into anaerobic fermentation. Ive gone 2 weeks in primary no problem with the skins and all in there. I usually let the oak float though.

Hate to sound like a "dip stick" (my job doesn't allow any assumptions) but by the term "Ferment to dry" I'm assuming down to .996 or so. If I'm understanding you correctly, I could skip the secondary fermentation altogether. Once the SG is at .996, rack, clarify and wait to re-rack in a month or so. What would happen if the wine sat for a few days once it was "Dry" with all the grapes and stuff? would that be an issue.

I know all steps can be delayed by quite a bit with out any enhancement packs. my last batch of cab franc took about 9 months to complete. I started the batch then fount out i had a Huge tumor in my rectum. one surgery led to another, one step on the wine was delayed into the next... it took me almost year to get back to work and about the same time to complete that batch of wine. I bet it sat in primary fermentation for at least a month every other step took 2 to 3 months <grin> It was good batch of wine the minute I bottled it though

Steve

 

[BabaPerson]

So I'm about to start this kit. How did it go so far? Did you put the skins and raisins in the bag together?

 

[shoebiedoo]

So I'm about to start this kit. How did it go so far? Did you put the skins and raisins in the bag together?

I did and IMOH it's still not as full as I would have expected. Its still bulk aging and if we ever get cold weather it will go into cold stabilizing so it's still really young. I it does NOT have a raisin flavor to it either. I would put the raisins and grape skins in and give them a good squeeze (Rocky's advise) a couple times a day do get "ALL THAT GOODNESS OUT".

 

[BabaPerson]

Thanks for the tip. I'll try it.