Finer Wine Kit FWK Fermentation - Reds

[winemaker81]

A recent example is a 6 gallon kit white wine I used for testing (not FWK) included 30 grams of Bentonite. A generally accepted judicious dose of Bentonite added preferment ranges from 1 to 3.5 grams/gallon with 2.25 grams/gallon being average, so do the math. It was to be included preferment. Depending on the source, the dosage can be considerably higher. This example is given to point out what Bryan mentions about bottling faster.

Barry, you are the straight man in this discussion, Bud Abbot vs. Lou Costello! This is a perfect illustration to why wine kit instructions are what work, but are not what is best.

The kit doubles the amount of necessary bentonite. Why? Because the kit instructions for bentonite will not properly dissolve the bentonite, so at least half will simply drop to the bottom of the primary. Why are the instructions not better? 'Cuz most novices won't do what is necessary (it's a process), and doubling the bentonite solves the problem.

The K&C included in kits is roughly double what it necessary, and that also ensures the wine clears.

Ditto for why the "finishing pack" (sorbate + K-meta) is included in ALL wines. Because novices may not ferment the wine to completion, and the finishing pack prevents 28+ mini-volcanoes.

When advising novices, I try to keep things simple. My son's girlfriend is ramping up to start her first ferment, a cider kit. The fear of the unknown is strong, and everything we can to do help novices reduce that fear is good, and keeping things simple is a large part of that.

 

[BPL]

This is a perfect illustration to why wine kit instructions are what work, but are not what is best.

Yeah, I've gone off the rails and paid the price, aka, school of hard knocks. I try to keep things simple but totally HATE the one line answers that don't explain the reason for doing xyz. I really try to keep things simple and an easy read, but detailed.

 

[winemaker81]

Yeah, I've gone off the rails and paid the price, aka, school of hard knocks. I try to keep things simple but totally HATE the one line answers that don't explain the reason for doing xyz. I really try to keep things simple and an easy read, but detailed.

No. Your explanations are sufficient. As a guy who's realizations of "why" is more important than anything else, you're spot on.

Your level of explanation is what is good for the forum. I follow a couple of FB groups where some of the responders are not good enough to be idiots.

 

[sluff]

I've made Forte kits with a maceration enzyme (Color Pro), and do all my reds with it as well. Maceration enzymes are great for enhancing color and body, and work fine on skin packs. Just another option.

If you had to hit a wine with a second dose of K&C after a year of bulk aging? That makes me scratch my head.

If you're bulk aging that long, try skipping the K&C.

Thank you. Where do you source your Colorpro?

Bentonite was included in white kits to remove protein haze, which was a problem 30 years ago. Today, it's supposedly used to help the wine clear faster, for faster bottling. From what I've read, adding bentonite to reds pre-fermentation doesn't hurt color, but post fermentation it strips color.

If you are bulk aging reds for a year, I don't know of any advantage to adding bentonite pre-fermentation.

 

[winemaker81]

Thank you. Where do you source your Colorpro?

I think I purchased from Lodi Wine Labs.

Last year @VinesnBines got it from Grape & Granary.

Edit - fixed the name of Grape and Granary

 

[Ohio Bob]

Thank you. Where do you source your Colorpro?

Grape & Granary in Akron, OH has a convenient 1.3 ounce bottle.

 

[ratflinger]

G&G also sells on Amazon.

OP - I haven't used the directions in years. It stays in the primary for at least a month, with the skins. I use ColorPro on all my reds, if I use a skin pack. Maybe I make swill, but my wife likes it. I think you have to try really hard to doof up a FWK kit.