Finer Wine Kit Finer Wine Kits

[winemaker81]

When you ferment in a Brute, how soon do you transfer to carboys (or other sealed containers)? I've considered this but I've started running EM on pretty much everything I do so containers like this don't work for me. I've been considering purchasing a large fermentation vessel that seals tight and has airlock capability to get around this challenge.

How long is your EM? If it's 6 to 8 weeks, then I agree with you.

If it's a couple of weeks? Wine is heavily outgassing for a number of weeks post-fermentation, so a short EM in a container that is not perfectly sealed should not be a problem.

 

[Brant]

How long is your EM? If it's 6 to 8 weeks, then I agree with you.

If it's a couple of weeks? Wine is heavily outgassing for a number of weeks post-fermentation, so a short EM in a container that is not perfectly sealed should not be a problem.

Typically 5 to 6 weeks from pitching yeast, so 3 to 4 weeks longer than normal. Long enough that I don't trust a garbage can with plastic wrap. Lol. Plus the inevitable fruit flies would eventually figure out a way in. Would be an awful waste and not worth the risk. Might consider purchasing a large speidel at some point. I've nearly pulled the trigger on more than one occasion already. If I ever see a sale that is too good to pass up, it'll probably happen.

 

[JBP]

Just pulled a FWK Syrah (Forte) out of freezer to start and realized that I put the skins in the refrigerator when it arrived a couple of months ago. Given comments in this thread about always storing skins in freezer, I am looking for advice:
- Toss them?
- Smell test?
- Other?

I do have another kit in the freezer (skins frozen, too), so could substitute those and order more - would hate to ruin a full batch with bad skins. And hate to throw away two packs of skins.

 

[Brant]

Just pulled a FWK Syrah (Forte) out of freezer to start and realized that I put the skins in the refrigerator when it arrived a couple of months ago. Given comments in this thread about always storing skins in freezer, I am looking for advice:
- Toss them?
- Smell test?
- Other?

I do have another kit in the freezer (skins frozen, too), so could substitute those and order more - would hate to ruin a full batch with bad skins. And hate to throw away two packs of skins.

If they are bad, they are likely moldy. I would think you could tell by looking at them. If you even think for a second, I would toss them. You can always use your other skins or add raisins, currants or other dried fruit to provide a boost.

 

[Ericphotoart]

Just started preordered Bordeaux FWK with 2 extra skin bags. SG was 1.094 but pH a little high - 4.0. I recalibrate the meter just to make sure and still the same reading.

 

[winemaker81]

Just started preordered Bordeaux FWK with 2 extra skin bags. SG was 1.094 but pH a little high - 4.0. I recalibrate the meter just to make sure and still the same reading.

Have you inoculated yet? If not, wait until tomorrow morning, give the must a good stir, and check pH again. If it's still above 3.9, add a small amount of acid to bring it below 3.9.

I have concerns about making the kit too acidic, and as I like to say, it's far easier to add more than to take some out.

 

[Shurt1073]

Started my FWK Australian Blend yesterday .... you guys are a bunch of enablers!

 

[Ericphotoart]

I think I should stop panicking. I said I just started but I actually I added yeast Saturday evening and ph was 4.0. I checked right now and it's 3.7 so I'm good.

 

[ratflinger]

Started an Aussy Red & a Quatre Blanc yesterday, then preordered a Chianti & a Southern Rhone. Matt said they won't ship until near the end of Dec so that works out for me.

 

[ratflinger]

Typically 5 to 6 weeks from pitching yeast, so 3 to 4 weeks longer than normal. Long enough that I don't trust a garbage can with plastic wrap. Lol. Plus the inevitable fruit flies would eventually figure out a way in. Would be an awful waste and not worth the risk. Might consider purchasing a large speidel at some point. I've nearly pulled the trigger on more than one occasion already. If I ever see a sale that is too good to pass up, it'll probably happen.

The longer you wait the more expensive they will get and the worse that sale will look. I certainly like mine.

 

[wineview]

Started an Aussy Red & a Quatre Blanc yesterday, then preordered a Chianti & a Southern Rhone. Matt said they won't ship until near the end of Dec so that works out for me.

Why does Label Peelers all of a sudden have these long lead times.

 

[winemaker81]

Why does Label Peelers all of a sudden have these long lead times.

Probably the supply chain for getting the concentrate. Assuming the new kits have 2023 grapes, the concentrate vendor is probably running at full capacity.

 

[Brant]

Curious which of the new FWKs offerings y'all are most interested/excited to try.

I ordered the Chianti. I'm glad they were able to source Sangio again.

 

[Jim Welch]

Curious which of the new FWKs offerings y'all are most interested/excited to try.

I ordered the Chianti. I'm glad they were able to source Sangio again.

I’m considering a single varietal Sangiovese, already preordered one each of Zin, Merlot, Syrah, and a Petit Sirah

 

[Bmd2k1]

Anyone know if the Sangiovese is from Cali or Italy?

 

[wineview]

Anyone know if the Sangiovese is from Cali or Italy?

California

 

[wineview]

I’m considering a single varietal Sangiovese, already preordered one each of Zin, Merlot, Syrah, and a Petit Sirah

I have two grape skin packs in the freezer I need to use so I ordered a Syrah Tuscan Tavola.

 

[jgmann67]

My Winery Series Petite Sirah will arrive today. I'll need to do the math to see if there's any cost savings by doing the larger format kit. I initially thought so, but maybe not.

Now, as far as fermenters go, I have a 20 gallon on standby. But, I am a little concerned that it might not be big enough to avoid spillage from foaming during active fermentation. If the concentrate is 5 gallons, and we're adding 10-12 gallons, plus 9 skin packs. I feel like I'll be getting dangerously close to the top.

Thoughts?

 

[winemaker81]

My Winery Series Petite Sirah will arrive today. I'll need to do the math to see if there's any cost savings by doing the larger format kit. I initially thought so, but maybe not.

Now, as far as fermenters go, I have a 20 gallon on standby. But, I am a little concerned that it might not be big enough to avoid spillage from foaming during active fermentation. If the concentrate is 5 gallons, and we're adding 10-12 gallons, plus 9 skin packs. I feel like I'll be getting dangerously close to the top.

Thoughts?

a 32 gallon Brute ensures there is no problem.

 

[jgmann67]

a 32 gallon Brute ensures there is no problem.

Agreed. I have a larger Brute that I'll use. Pretty sure it's the 32 gallon. Will check tonight.