WineXpert First Wine Kit

[wineflyer]

Well, I finally was able to start my first wine kit. Part of the delay was trying to gather as much info I could off of this and other forums. Thanks to all the posters that have increased my kit wine making knowledge.

I started a WE Selection Estate Lodi Ranch 11 Cab Sauv. I cleaned and sanitized everything that touched the wine, took my SG readings and temp (1.093 and 72 degrees). I followed the directions to the letter except for one thing. I dumped the four packets of oak (2 chips and 2 dust) in a large measuring cup and added a couple wine thieves full of wine just to wet it all down. I then dumped it in and mixed it up. Extra step... maybe, but I didn't have a problem getting it all stirred in. Ten sprinkled the yeast on top and placed the lid on. A couple newbie questions now.

Is there anything wrong with the way I did the oak?

Is there a reason I can't leave the floating thermometer in the primary?

Should I be stirring daily at all (no grape pack included)?

Thanks for all the help so far and in the future.

 

[Bert]

Welcome Wineflyer.....I like to stir the first few days of fermentation just to make sure that I have enough O2 for the yeast to do there thing....Good Luck

 

[AlFulchino]

others will step in if anything i am say is lacking....nothing wrong w leaving the thermometer in..i know its a pain to keep cleaning...you just have to watch it doesnt get stirred and accidentally broken.....stirring is usually a good thing...my preference is gentle stirs

as to the oak...what did the kit say?

 

[cpfan]

Is there anything wrong with the way I did the oak?

Is there a reason I can't leave the floating thermometer in the primary?

Should I be stirring daily at all (no grape pack included)?

Thanks for all the help so far and in the future.

oak - no problem, not necessary IMHO


thermometer - no problem


stirring - not necessary, once the fermentation gets going everything will be stirred up by that action


Steve

 

[IQwine]

Hi and welcome. I am about one year ahead of you. Started Jan 2009.
1.
Have fun
2. keep a detailed notebook.
3. the hydrometer is your
friend.
4. Age the reds longer than you can stand.
5. Everyone
makes errors the first few times ... just learn from them and move
on.. the wine is very forgiving.
6. Ask lots of questions
7. Save
up for more carboys.
8. Have fun

oak -- I usually sprinkle on the yeast and then sprinkle on the oak. But that's just me. I find it gives good contact for the yeast to the must and when fermentation starts the oak gets mix in.

therm -- I use the sticky ones on the outside of the primary and can monitor temp without opening the lid.

stirring -- not needed at all.

Good Luck

 

[Tom]

Like above said will work.
I like to keep my hydrometer out as I have almost all the time 20+ carboys fermenting / aging all the time. I make a solution of K-meta and put it in a spray bottle. When I need to use the hydrometer I spray it = DONE.

 

[robie]

All is OK as is. I would order from George one of the stick-on thermometers and stick it on the outside of the fermentor about halfway between top and bottom. That way you can see the temp without opening the fermentor. You can also buy decent ones at Wal-mart in the aquarium area.

To keep down H2S (rotten egg smell) I would open and stir in some oxygen (stir well) at the end of about day three. The yeast need a little oxygen to do their best and that stirs up the leas and yeast a little also. (IMO)

 

[wineflyer]

Thanks everyone for the help. This kit stayed in the primary for six days. I racked to secondary when the SG was about 1.008. The airlock was bubbling quite nicely at first, but had slowed down quite considerably. It has been in the secondary for four days now. I checked the SG yesterday and it is right around 1.000-.999. The temp stays between 72 and 76. I have the kind of airlock that has the cup with the tube in the middle and an inverted cup that goes on top of the tube. Should I be seeing more activity or is this normal. Thanks for helping a newbie.

 

[IQwine]

not seeing activity in the airlock does not mean it is finished. You only know that by your hydrometer readings for consecutive days of no change. Patience is needed now. Enjoy the process.

 

[Bartman]

The airlock status/non-activity is fine for the fourth day in the carboy. Most of the pent-up CO2 has escaped and not much more is being generated from fermentation, so your air-lock bubbling has slowed accordingly. FYI, that type of air-lock is usually called a 3-piece airlock (which is a lot briefer than your longer yet accurate description).

Now that it is in the secondary, timing of the instruction's remaining tasks is less critical - you can let it sit for a couple extra weeks or a month, let it clear on its own over time (several months), or just follow the directions exactly, if you prefer. Since it is now closed off from oxygen and very little fermenting is continuing, the time-sensitive chores are past - relax, no more stress!

Other than the stress of waiting and being Patient!

Bart

 

[v1rotate]

Just to spell it out, Ryan, don't stabilize your cab yet! Wait at least the 11 days in the carboy specified by the WE instructions, ie check SG on day 10 and again on day 11. When you get to the stabilize/degas step be very thorough. Complete degassing is crucial to the taste of a kit wine and you picked a great one to start with! Letting the wine sit for an extra week or 2 before stabilizing will aid in the degas process.

I recommend that you read <a href="http://www.winemakermag.com/component/content/article/26/850" target="_blank">Making Your Kit
Wine Shine, Redeaux</a> which deals with timeframes in kit winemaking. I also recommend that you set aside a case of the bottled wine or so to age for 18 months before drinking so that you will experience the potential of the Estate Lodi Cab, and any high end kit.