RJ Spagnols Grand Cru 10 Litre Barolo

[vbdcb]

Hey all! I started my first batch last Saturday and checked the SG last night after 7 days and it was at .996 adjusted for ambiant temperature. Seems too low for this stage given that the instructions say to rack on day 14, but....

I did a little forum reading and found several posts about other RJS kits that say to be patient and wait the time specified in the instructions, so I am. The room that the primary fermenter is in is generally warm (~75 to 80 deg) so that may be why it appears to be fermenting faster.

Thoughts?

 

[wvbrewer]

The higher the ambiant temperature the faster it will fermant generally speaking. Is it constant 75 or 80 degrees or does it fluctuate between night and day?

 

[vbdcb]

It likely fluctuates, with it being warmer in the afternoon and evening. I am working on setting up a temp controlled area for my winemaking, since I conveniently have a portable AC available.

 

[Dugger]

Just make sure you keep it under a tight lid and airlock until you rack.

 

[Wade E]

Wine kits generally ferment faster then stated in the instructions and at those temps it will go even faster. If the room was at 75-80 degrees then the wine when it was at its most vigorous fermentation was most likely around 84* as it gets pretty active when its going good.

 

[vbdcb]

Great information! Thanks for sharing!

 

[vbdcb]

Just make sure you keep it under a tight lid and airlock until you rack.

I think this was my first problem. i wasn't sure if I should've kept the lid on tight during primary fermentation. I had read conflicting instructions and left the lid on loosely for the first week. I have since sealed it with an airlock.

 

[Wade E]

You can do it either way. I have cats in the house and they can get into my wine making room and one of them will sit and or sleep on anything so I have to snap my lid shut or Ill have cat wine. Ive been fermenting with lid snapped for about 10 years now with no problems at all. Just stir it up every day to get some 02 in there and its no problem. The wine kit manufacturers have done extensive testing with their products and because they guaranty their product it would not be beneficial to them to jeopardize the product.

 

[vbdcb]

"Just stir it up every day to get some 02 in there and its no problem"

I have not read this or seen it in the instructions. Is this recommended/necessary during primary?

 

[Dugger]

I think this was my first problem. i wasn't sure if I should've kept the lid on tight during primary fermentation. I had read conflicting instructions and left the lid on loosely for the first week. I have since sealed it with an airlock.

I usually use a loose lid for the first week or until it hits about 1.010 or less and then put under a tight lid - others use a tight lid from the get go.
Just be aware that kits from other brands may have different directions and have you rack to a carboy to finish fermentation. Always read the directions.