First Kit Wine

[macstuff]

I went to "the source" on Monday and chose a Cellar Craft Cabernet Shiraz as my first kit. I was very surprised about how little time it actually took to get through the process and theyeast pitched. WAY less time than it takes homebrewing. I love this!


I took good notes and there are little things that I will definitely do differently next time. So far, I am enjoying the process andamexcited. Now I just need to see some active fermentation this evening and I will feel much better.


No wonder you guys are all addicted to this hobby!

 

[ibglowin]

Thats awesome! Yea, its easy to get the fermenting bug. You should see signs in 24 hours or less, sometimes in as little as 8-12 hours to see some nice bubbles forming on top. Keep it warm and happy!

 

[macstuff]

Do you recommend that I stir the must everyday and sink the grape skin sack? The CC kitdirections don't really mention thisand I knowthat some do this. Thanks.

 

[ibglowin]

Most of us do use a big long spoon and give a little stir and for sure sink that grape pack down 2-4 times a day when actively fermenting. I would keep this guy in the primary for a full 7 days till it reaches ~1.000. I made the CC Limited Release Cab/Shiraz last year. Just bottled it a few months ago and it was pretty darn good at bottling.

The CC Showcase kit with grape packs are some of the best out there. They will however take a lot of patience to wait for them to age properly.

 

[robie]

The Cellar Craft Cabernet Shiraz was my first wine kit, also.

Good luck!

 

[macstuff]

Any helpful hints on this kit? How did your wine turn out? When did the wine peak in taste for you?

 

[ibglowin]

Mine is still just a Baby

Hasn't even begun to reach it's potential!

 

[macstuff]

I think my fermenter is too cold. I pitched my yeast Monday evening and still have no signs of fermentation. No airlock activity at all this morning. The fermenter is a little cool at 69 degrees. I guess I need a brew belt and will try to pick one up this evening.


Should I give everything a stir tonight and see if that helps?

 

[ibglowin]

69 is a tad on the cool side but not all that bad really. You can use a heating pad in a pinch. Set the bucket on top and set it on low or medium and check back on it every few hours till you get it up to around 74 degrees. Then you may need to turn it off once it gets going as it will get too hot.

Kinda have to baby sit these guys during the Winter.

Do you see any signs of small bubbles sitting on top?You should not have the airlock on now. Just place the lid on loosely and cover the hole with a paper towel to keep critters out. Give it another gentle stir.

How did you pitch the yeast? Sprinkle in or rehydrate with warm water?

 

[macstuff]

Thanks for the reply. There are a few small bubbles around the top, but not much at all. I just sprinkled the yeast on top and did not stir as per the instructions. This will probably be the last time I dothat... Will definitely re-hydrate next time around. This is also my first time with dry yeast.


I will try and pick up a brew belt or heating pad this evening and give the wine a stir and seeifthingsimprove. Living and learning...

 

[ibglowin]

Sprinkling in will take more time, not sure why it takes so much longer but it does. I always rehydrate in warm water. You have to be careful and not kill the yeast with too hot of water. It has to be within 104-109 to be safe. Sprinkle it on top of about 40ml water. Then just tap, tap ,tap it till it all falls into the warm water and let it sit for about 10-15 min tops. The yeast will foam up like a root beer float.If it doesn't then you immediately know the yeast are not viable.

I pitched the yeast on a bucket of Pinot Gris last night at 5:00PM and I had a cap forming by 10:00PM when I went to bed. Must temp was 75 degrees. This AM its rocking away.

 

[robie]

Any helpful hints on this kit? How did your wine turn out? When did the wine peak in taste for you?

I finished my CC cab/sh last February, so it is not nearly ready. Still
tastes a little green. You might find that hard to believe, but it
really is not ready, yet. Some can drink young, green wine, and
some can't take that taste. For me it is kind of a waste to get in a hurry. I figure mine might be ready to sample by mid-Summer.



I had trouble with the enzyme pack; I didn't add it when I was supposed
to, so I still had the milky substance in June. George sent me another
packet, which I added; it turned out fine after that. Some wine makers don't even add the enzyme pack and don't seem to get that milky layer, but I sure did.



That temperature will work, but slowly at first. I like to get my temp up to 72 to 76F. After fermentation takes off, it will provide its own heat.

 

[macstuff]

Just a little update. I bought a $15 heating pad with 4 different heating levels and put that under my fermenter. After 2 hours, the temp was up to 73 and fermentation really kicked in. Whew! I was stressing a little there.


I like the fact that the heating pad has an auto shutoff after 60 minutes. I was worried about putting too much heat on the wine. This seems to be a good and cost effective option going forward.


Have a good day everyone.