Finer Wine Kit FWK Fermentation - Reds

[sluff]

A couple of questions:
1.) At what temperature are you fermenting the FWK reds?

2.) The FWK instructions say to wait for 2 weeks after yeast is added to do the first racking. I know that after the lid is snapped on, CO2 will protect the wine. My concern is the floating skins bags starting to spoil or cause off flavors.

I would appreciate hearing any thoughts on this from experienced FWK makers.

 

[Ohio Bob]

A couple of questions:
1.) At what temperature are you fermenting the FWK reds?

2.) The FWK instructions say to wait for 2 weeks after yeast is added to do the first racking. I know that after the lid is snapped on, CO2 will protect the wine. My concern is the floating skins bags starting to spoil or cause off flavors.

I would appreciate hearing any thoughts on this from experienced FWK makers.

I ferment my FWK reds in the 68F basement with a heat belt on a timer. 30 minutes on, 30 minutes off, keeps the must around 72-74F.

2 weeks is a safe target. I also buy skin packs, to add to juice buckets, and leave them in for 4 weeks. I add malolactic bacteria around SG of 1.030, and the 4 weeks helps the malo to complete. I do not submerge the skin packs or anything like that, just let them float. You should be fine.

 

[sluff]

I ferment my FWK reds in the 68F basement with a heat belt on a timer. 30 minutes on, 30 minutes off, keeps the must around 72-74F.

2 weeks is a safe target. I also buy skin packs, to add to juice buckets, and leave them in for 4 weeks. I add malolactic bacteria around SG of 1.030, and the 4 weeks helps the malo to complete. I do not submerge the skin packs or anything like that, just let them float. You should be fine.

Thank you! Do you keep the must at 72-74F temp after the lid is locked down?

 

[Ohio Bob]

Thank you! Do you keep the must at 72-74F temp after the lid is locked down?

Yes, from the time the yeast is pitched until it’s racked 5 weeks later. Malo is very prone to slowing/shutting down if it’s cold.

 

[winemaker81]

I've fermented FWK at my cellar's ambient temperature, ranging from 62 to 72 F. If you make the overnight starter as the instructions state, your wine will ferment at any temperature of 60F and above.

Many moons ago I was taught to get wine off the gross lees ASAP. In recent years I learned of Extended Maceration (EM), which in Burgundy and other renowned place is performed up to 90 days. It sounds insane, but wines are left on the gross lees for 3 full months.

Since my first FWK 3+ years ago, I've done FWK, other kit brands, and grapes for 2 weeks before racking/pressing. These wines all turned out fine.