First-timer needs some advice

[SouthernColony]

I'm making my first batch of wine ever using a Vino Italiano Zinfandel Blush kit. I've followed the instructions as closely as possible, with the exception that I started out with five gallons instead of six (due to numerous reviews of these kits on Amazon suggesting this to avoid a watered-down wine).

Began with SG = 1.102. Kept the fermentation bucket in my pantry, which has stayed at about 75-77 degrees F. Saw plenty of bubbles in the airlock, plus rising and falling of the loose cover piece in the airlock. After one week, SG was 1.002, and I racked to the carboy.

I've been keeping the carboy in the same location/temp, and stirring vigorously for one minute every two days in keeping with the instructions - this creates a lot of foam, which soon dissipates.

What's puzzling to me is that the instructions expect secondary fermentation to take two weeks or more, at which time SG should be 0.998-0.999. After five days, I haven't seen much going on in the airlock, and my SG reading is 0.992.

Is it possible that fermentation has stopped after such a short time? Or is something else going on?

 

[ShaunDanz]

This is also my first post on WineMakingTalk.com but I've made nine batches of wine in the last nine months. All of my wines, except one fermented until 0.990 (a big Merlot finished at 0.992). It's very common for your wine to finish fermenting early, especially since you were fermenting in a warm area and especially if the yeast that came with the kit is Lavin EC-1118, which is a super-fast yeast. My advice to you is to take your time. I do not stabilize and degas my wine until day 20 (or longer if still fermenting). Just take your time, try to keep air away from your wine, and don't rush anything. Time is really your friend when it comes to making wine. The general rule I follow is 7 days in primary, 13 additional days in secondary. Stabalize and degas and let it clear for 20 days. Rack and let it bulk age anywhere from three months to six months. Rack again 20 days before bottling. Others will tell you to age longer, but I'm new to this and want to drink it soon!

 

[Boatboy24]

Welcome!

My first kit was a Vino Italiano as well. I started the Barolo in March and just bottled it about four weeks ago. Like you, I made it to five gallons (also did a couple other mods, based on the reviews).

What you're seeing in secondary is what typically happens. There is a flurry of activity in primary and maybe even for a couple days in secondary. Then visual signs really slow down. Be patient, and give it the suggested time. It's likely that you're done fermenting if you're reading .992. But to confirm that, you want to make sure there is no change in SG for at least 3 days.

Be patient. While you wait, you can read through these forums, and ask questions. I've not been here long, but it is a great group of very friendly and helpful folks.

 

[robie]

Welcome to the forum to both of you.

The wine is likely completely done fermenting at .992, but leave it in secondary for the full time recommended by your instructions. Nice characteristics develop during that time.

Although this wine should be an early drinker, I would leave it in the carboy for several months, so you don't end up with sediment in the bottom of your bottles.

Good luck!

 

[SouthernColony]

Thanks to all of you for your advice. I've got one more that I hope you can help with.

I'm trying a recipe for a one-gallon-yield parsley wine (ingredients: parsley, oranges, lemons). The recipe was not very detailed, so I have a small issue. The ingredient list called for Campden tablets, but the instructions never said when to add them. It's been in primary fermentation for one day and the yeast has already been pitched. Should I add the Campden before the fermentation really gets active, or prior to racking? Or do I need to skip it altogether?

 

[southlake333]

Don't add it after fermentation starts, wait until its complete. You can add them before bottling as they will help to preserve your wine.

 

[Arne]

As a general rule, most add the campden before fermenting, wait a day then pitch the yeast. Since you have already added the yeast, wait for the ferment to finish, then add the campden. If you add it now, it will probably stun your yeast then you will have other problems to address. It is used in the beginning to sanatize your must and stop any unwanted yeasts or bacteria. Lots of folks do not add it beforehand. Just keep everything clean and sanatized that you use in your winemaking and you should be fine. Arne.

 

[Noontime]

As Arne alluded to, what you're making will normally determine when you add the kmeta (campden). Grapes and fruits are usually assembled in primary and let sit for a day or so for enzymes to work, SG to become more accurate, etc. Adding kmeta is sometimes added to protect it from spoilage and oxidation while its just sitting there all vulnerable. Even though you're using fruit, you really don't have to worry about it too much since oranges and lemons are so acidic. Kits, concentrate wines, and others are usually sulfited at transfer to secondary, since the huge yeast colony will dominate other spoilage organisms and the CO2 produced protects it during primary.

 

[robie]

Kits, concentrate wines, and others are usually sulfited at transfer to secondary, ...QUOTE]

Just a clarification -
You probably meant "sulfited at transfer (racking) from secondary fermentation to stabilization/clearing". One would not add sulfites between primary fermentation and secondary fermentation.

 

[Noontime]

Kits, concentrate wines, and others are usually sulfited at transfer to secondary, ...QUOTE]

Just a clarification -
You probably meant "sulfited at transfer (racking) from secondary fermentation to stabilization/clearing". One would not add sulfites between primary fermentation and secondary fermentation.

Yes, you are right. But I haven't done any secondary MLF fermentations so I'm stabilizing after primary. I really need to stop saying "secondary" for secondary container (carboy). Thanks!