RJ Spagnols Gettin the good stuff

[Charlietuna]

I'm getting enough stock that I think I can make a couple higher end kits without drinking it before they are aged.

These will be put up & not touched for at least a year & hope to hold some back for a couple years. Also, these will not be gifts. They will be my private stock to enjoy over time.

Does anyone have opinions on bulk aging vs. just following the directions & bottling ?

My latest order :

RJ Spagnols En Primeur
Delu Ranch Woodbridge
Cabernet Sauvignon

RJ Spagnols Winery Series
Merlot w/ Merlot Skins

Brian

 

[Dugger]

I like to follow Tim V's 5-20-40-90 schedule for my kits and this works well for me. This is basically 5 days in the primary, 15 days in the secondary, 20 days to clear, 50 days to bulk age. It can be modified to suit kits other than WinExpert, as well, such as complete primary fermentation.
There is a link somewhere here to the Winemaker magazine article that explains this better.
Many bulk age much longer but this particular process generally works well for me - I always feel better once the wine is in the bottle and is safe.

 

[Rocky]

Brian, I'd say you went for the high end kits. Nice choices. Bet you can't wait a "couple years"!

 

[Wade E]

I bulk age almost all my wine for around 1 year and IMO this means except for wine diamonds you shouldnt have any sediment in the bottles unlke bottling much earlier. Youll also have more consistant taste from bottle to bottle this way. I must say though in doing so I highly recommend getting a good sulfite tester!!!!!! Winging it over this amount of time and you can really over or under do the amount of sulfite.

 

[Charlietuna]

Brian, I'd say you went for the high end kits. Nice choices. Bet you can't wait a "couple years"!

I'd say it'll be a challenge. Maybe ill make a bottle or 2 a Christmas gift for myself in 2012.

Also, Thanks for the bulk aging tips . Ill do a bit more research on it & go from there

Thanks,
Brian

 

[Charlietuna]

They're here!!!

Finally received both kits. Does anyone have any advice above & beyond the instructions?

Thanks ,
Brian

 

[ibglowin]

Cellar Craft has just recently changed the directions on their Showcase premium series with grape packs.

They now recommend you ferment to dry in the primary and leave the skins on the entire time. So instead of having them on for only ~5 days or so and racking to secondary you rack on about day 10-12 or so depending on how fast it ferments.

This gives maximum contact time as well as maximum extraction of solids and tannins from those skins.

You are supposed to add the airlock as usual at about 1.04 or so and keep it their the rest of the way.

 

[Charlietuna]

Thanks mike,

I've only made about 9 kits & all have fermented dry within the 5 days. Dry S in .993-.990. My first few were done a little warmer, maybe low to mid 70's. The last few in my basement at ~ 68. I've made RJ Spagnols & winexpert kits.

Brian

 

[Dugger]

Similar to what Mike said about Cellar Craft instruction changes, Spagnols are supposed to come out with revised instructions as well. Last spring they told me they hoped to have them out by this fall, but nothing so far that I've seen. At the time their research showed that leaving the grapeskins in for about 9 days seemed to be the optimum for extraction of all the goodies. Presently their instructions vary for the different grapeskin kits but the revised instructions are intended to remedy this, I believe.
Not sure if this helps any, but thought I'd pass it along.

 

[Charlietuna]

Thank you for the advice. Looks like I will lock down the lid on the bucket after the initial foaming slows. I'm guessing ~5 days.

Do you still open the lid & punch down during these last days of primary? After the wine has stopped / slowed & the sg tests dry(.995 or less)

I'm just a little concerned about opening the bucket up during days 6-9 to punch down & introduce all that air to the batch. Especially if it's already dry & activity is stopped, Like I think it will be.

Thanks,
Brian

 

[robie]

Thank you for the advice. Looks like I will lock down the lid on the bucket after the initial foaming slows. I'm guessing ~5 days.

Do you still open the lid & punch down during these last days of primary? After the wine has stopped / slowed & the sg tests dry(.995 or less)

I'm just a little concerned about opening the bucket up during days 6-9 to punch down & introduce all that air to the batch. Especially if it's already dry & activity is stopped, Like I think it will be.

Thanks,
Brian

You should lock the lid down when the SG is about 1.040, instead of going by number of days. Just before you lock it down, stir it really well. Lock it down and add an air lock, then you don't have to stir it again. Don't open again until after number of days instructions say it takes for the wine to become dry.

At that time, open and make sure the SG is below 1.000. If SG is .995 or less, fermentation is done. If not, stir it gently, not stirring in any air; seal it again; wait two days and check SG again. If it hasn't dropped since last time and SG is below 1.000, fermentation is done. If not, repeat gentle stir, reseal and wait 2 days and check SG again.

Don't go by what the air lock is doing.

 

[Charlietuna]

So after the advice received, My plan is to mainly follow the instructions with the exceptions of :

1. Locking down the bucket lid & attaching air lock at an sg of 1.04 or less. This will be checked daily. Punch down daily if not 2x daily until the sg gets to 1.04.

2. After locking down & attaching airlock, leave in the bucket for a total of 9 days. Do not open the bucket during this time. Possibly picking up bucket & sloshing around to mix?

3. After nine days rack to secondary & follow instructions included with the kit.

Does this sound good?

Thanks,
Brian

 

[ibglowin]

That should work nicely!

 

[Charlietuna]

I'm looking forward to getting started.

Thanks to all

Brian