First attempt Riesling.. has begun!

[Skycrestfarm]

I started with 5 cans of Alexander Sun Johan.. Riesling concentrate. This juice was diluted to a little over 6 gallons with springwater to a Brix of 23. The yeast I chose was D-47 with an alcohol tolerance of 14%. The primary fermintation is occurring in my basement where the temperature is hoving close to 60 degrees. I am fermenting in a closed vessel but I am stirring the fermentation on a daily basis to resuspend the yeast and introduce some oxygen. My hope is that the Yeast will die out a little before the sugar is exhausted leaving a small amount to sweeten the wine. So far so good. The yeast seem happy and I am starting to get some nice aromas.

Stephen
Skycrestfarm
Master winemaker... In training...

 

[petey]

I started with 5 cans of Alexander Sun Johan.. Riesling concentrate. This juice was diluted to a little over 6 gallons with springwater to a Brix of 23. The yeast I chose was D-47 with an alcohol tolerance of 14%. The primary fermintation is occurring in my basement where the temperature is hoving close to 60 degrees. I am fermenting in a closed vessel but I am stirring the fermentation on a daily basis to resuspend the yeast and introduce some oxygen. My hope is that the Yeast will die out a little before the sugar is exhausted leaving a small amount to sweeten the wine. So far so good. The yeast seem happy and I am starting to get some nice aromas.

Stephen
Skycrestfarm
Master winemaker... In training...

I'm sure it will ferment dry then back sweeten .good luck! I'm enjoying a glass of my Reisling with my daughter right Now

 

[olusteebus]

Then you must have $100 in that wine. YOu can buy a pretty good kit for that. Do you expect the quality to rank with a kit costing around the same price?

I have only used 2 cans of alexander along with 5 jars of blackberry jam and it turned out very good.

 

[sour_grapes]

Well, sounds like a good start! I hope it continues to develop well for you. Hmmm, maybe I should do a Riesling.... now you got me thinking!

 

[Skycrestfarm]

Olusteebee...
You are right I spent $100 on the concentrate. My original plan was to use just 3 cans but when I did the Brix calculation I realized I was way off on the sugar for a 6 gallon batch. I don't have the bottles to make a 3 gallon batch so I bought another 2 cans of concentrate. I hope it turns out good!

 

[celladwella]

Stephen I am new at this, this is my first year at attempting to do a white wine. I bought a six gallon bucket of Johannisberg Riesling from a local dist. I fermented primary in my garage this Oct in same bucket I had to put half in another plastic pail to leave space. I didn't keep it air tight. Stirred it almost every day brix went from 22 to 0 in about 5 days. Then racked to a 5 gal carboy - glass air locked. Didn't add any sulfite until when I racked it days later. About 1/2 tsp. I used a packet of ec 1118 yeast for primary. I tasted when I racked it and it seems like it should be a little sweeter. Any thoughts on how I could do this or should I test for residual sugars. I read that if you find a wine you like comparable test that and try to bring your sugar level to same level.

 

[Skycrestfarm]

Celladwella...
I am certainly no expert. That being said your plan sounds good. I have been told by a much more experienced winemaker (Julie) to use corn syrup to back sweeten. Good Luck. I will keep the group posted with my progress. One more point... My fermentation is by plan going slowly as my basement is around 60 degrees. Again I have been told that a slow fermentation is preferred in white winemaking as the wine retains more of its aromatics. I don't expect to have fully completed primary fermentation for perhaps 3 - 4 weeks.

 

[celladwella]

Where did you get your juice. If the cans are not that big in volume I can probably add some unfermented juice to sweeten and follow steps not to cause fermentation to restart. How much per can? Anyone have suggestions on this?

 

[Skycrestfarm]

The Alexander Sun cans contain 46 ounces of concentrate with a Brix of 68. I purchase most of my winemaking supplies and juice from Midwest wine supply. They are easily found on the internet.

 

[celladwella]

Ok I'm familiar with them

 

[FTC Wines]

I just started my first white kit last week, a Mosti Johanisberg Riesling, from the Toy Makers wine store! about $72. Fermenting very well almost dry. Thinking of topping off with an Apple or Peach wine to add a hint of flavor. roy

 

[Skycrestfarm]

Just checked the specific gravity on my Reisling.... 1.000... Brix 0. Time to rack off gross lees. I'll do that tomorrow as I stirred to resuspend the yeast today.