RJ Spagnols Grand Cru International Collection- Cabernet

[WineandDine]

This is my first attempt at homemade wine. I've been reading a lot of posts about whether or not to use an airlock during primary fermentation. Based on what I've read, it seems better NOT to use one. Has anyone used this specific kit, and if so, what did you do?

 

[Wade E]

Im assuming this is the RJ Spagnols kit! It is better for the yeast to not use a lid but Ive been making wine for many many years and do to having a cat that will sit on anytging including a primary with just a cloth on it I have to use a lid locked down and have never had a problem ever. I do open it up every day and stir it though to get more 02 in there. I havent made this smaller kit with grape pack though so cant tell you how it is.

 

[WineandDine]

Great, thanks! I think I'll go ahead and keep the lid off...we'll see how that works.

 

[cpfan]

This is my first attempt at homemade wine. I've been reading a lot of posts about whether or not to use an airlock during primary fermentation. Based on what I've read, it seems better NOT to use one. Has anyone used this specific kit, and if so, what did you do?

I haven't made this specific kit, but I have made numerous Spagnols and other brands kits. I use a 46 litre (12 US gallon) primary with a solid lid that snaps in place but doesn't seal, regardless of what the instructions and other winemakers say.

Steve

 

[Dugger]

With this kit you're going to want to punch down the grapeskin pack and your oak twice a day, so doing it under a loose lid ( with the airlock or something plugging the hole to keep fruit flies out) will be much easier.

 

[WineandDine]

great- thanks...i didnt even think about the grapeskins and oak, so that is very helpful. I was a little confused by the instructions regarding the grape skins...do i leave them in the bag they are in and put the whole bag into the wine? put them directly into the wine? The kit came with a mesh-like cloth...don't know if that is to put the grape skins in, or to use to cover the primary?? Directions were a little vague...

 

[skiboarder72]

First of all, this kit make some awesome wine. It's really one of my favorites of all time!

2nd, it doesn't so much matter if you put them in the bag or not. I've done it in and out. It's much easier to clean up in so I would put it in the cheesecloth for now.

 

[Dugger]

What I do is use a large strainer bag ( from wine store or paint shop) and put it in the bucket with the elastic rim around the bucket rim; then put the grapeskins in loose inside this bag, and put the oak in the muslin bag. This way the grapeskins float free for better extraction; when finished take out the oak bag, take out the grapeskins in the strainer bag and squeeze all the juice out of it. I find this the easiest way to handle the skins and oak. The strainer bags are reusable.

 

[WineandDine]

thanks all for the tips. i ended up putting the grape skins in the mesh bag provided and let the oak chips roam free! Glad to hear this kit makes some good wine

I just started my primary yesterday but am a little concerned about the temperature of the water. I started it out at 76 degrees (instructions said 70-80 degree range) and keep it in a room wtih a space heater (since our house gets a little chilly in the winter). But we don't like to leave the space heater on when we are not home. If the water temp cools down, will that hurt the yeast? I know the yeast will not ferment in cool water, but the cool water wont harm it, right? If I place my primary in a tub of warm water to get the temp back up, should the yeast still ferment ok??

 

[skiboarder72]

as long as the temperatures don't get too low you won't harm the yeast, you will just SLOW the yeast. Nothing wrong with that. I've read that usually reds are fermented at warmer temperatures (for color and tannin extraction) and whites are typically fermented at cooler temperatures (for citrus and delicate flavors). I usually make more whites in the winter because my house is colder then, and reds in the summer! I drink them at opposite times so it works out well!

 

[Dugger]

One thing you can do to help keep the temp up is to wrap the bucket in an old shirt or a blanket, etc. Fermenting wine gives off heat and wrapping it will keep some of this heat in.

 

[WineandDine]

Thank you everyone for the suggestions. I've been covering my primary with a box, and covering the box with a blanket during the day and my temperature is stable at 76 degrees. Seems to be retaining the heat...

I'm thinking ahead to the next step and wanted to know: For secondary fermentation, should I siphon my wine into the carboy on day 6-8 like the instructions say (sg of 1.020 or lower) regardless of whether or not fermentation is done, or should I wait until fermentation has completely stopped (when the hydrometer reading does not change a few days in a row)?

 

[xoltri]

Is this the Australian cab sauv kit? I'm making this one currently also. I just racked it to a carboy a couple days ago.

FYI for the oak bags you are supposed to soak them in hot water for 10 minutes to extract the flavor from them, then just dump the whole mixture and the bags into your must. Also you are supposed to leave them in the tea bags they come in so you don't have to deal with all of the wood chips when racking to a carboy. But I omitted both of these steps when I made my first red and it turned out just fine, so don't worry if you didn't do it exactly like this.

I usually rack to a carboy about 6 to 10 days after starting. Any time in this period is fine, the reason you don't want to do it any sooner is the fermention would be so vigorous that you could have an overflow from your carboy. If it's below 1.020 it should be fine. Sometimes it even ferments dry during this period but there is enough dissolved CO2 to protect the wine.