WineXpert First batch in the hopper

[Kent]

Well my first batch (Winexpert French Cab kit) is well underway but some initial questions - thanks to those whom responded to my last post, all answers were helpful.


- Timing: is it a big deal if I ADD time to either the primary or secondary fermentation vs. the forumla in order tocover for instances when I'm on vacation, traveling for work or have a conflict with other equipment (available carboy). I understand that the issues for the primary and secondary aredifferent but how much "fudge factor" do I have?"


- Fermentation temperature: instructions mention must start temp upon adding yeast and for the room ... is this to suggest that those temperatures (65-75) are expected for the must THROUGHOUT fermentation? My must is holding steady at 73-74 degrees (was 75 when I started, dropped to 72 within hours).


- Carboy Size: So the 5/6 gallon means something to the kit producer, but if I simply scale up batches of beerit would seem I have allthe equipment already with my wine kit? Am I missing something?


Thanks


Kent

 

[vcasey]

Congratulations on your first batch - buy more carboys now! Adding time to the wine is always a good thing, however after a wine passes the active fermentation stage it really needs to be in the carboy. The air is good for the yeast but bad for the wine once the yeast have finished their thing. As far as temperatures go, steady is the key. Cooler temps. will allow for a fruity wine but many of us live in areas where in the summer 75 is cold indoors. I keep the house at 75 year long and have had no trouble with fermenting or wine storage, cooler would be better but for some reason Florida Power wants to charge more so ........... Wine kits are designed to be made in 6 or 3 gallon batches. Lots of wine shops will tell you its ok to do otherwise. You'll void your warranty and throw off the balance of the wine. Like wise most beer kits came in 5 gallon batches and I imagine if you adjust that you would again void the warranty. If you are creating your own recipe for either then just adjust to allow for what ever carboy it will sit in - I did mention you'll need more carboys!
Welcome to the hobby.
VPC

 

[PolishWineP]

Once you get it into the carboy, if you have to add a few days before racking, that will be better than adding a few days to the time in the primary, as stated above. At that point it's exposure to oxygen will be extremely limited. Good luck with your new hobby! And did anyone mention that you'll need some more carboys?