WineXpert Help with VR Chardonnay

[vscottcolorado]

Started this kit on 5/15. Starting SG was only 1.078. Made kit to 6 gal.Premier Cuvee, Red Star Yeast. On the second day yeast was working, I added 3/4 cup corn sugar slurry and an additional pack of ec-1118 yeast to try and raise potenial Alcohol.
Racked to Secondary on 5/21, SG was 1.001. Now getting ready to add addtional packs and degas sg only 1.000. It has been holding steady here for the last 2-3 days. Temp in Fernintaion room steady at 72-74.
Should I proceed with adding Potassium Metabisulphite Potassium Sorbate& Ingless Clearing agent and degas?
What effects will I have on the finished wine?
Many thanks

 

[v1rotate]

I think I would stir the must and wait a couple more days and recheck the sg, vscott. If it is still at 1.0 then proceed with stabilize/clarify steps. I recommend leaving it for 2 weeks after that and then racking to a clean carboy for about 2 months.

I made a VR Aussie Chard in April that turned out very drinkable at the 30 day point. I had to rush mine for a party, though.

Don't forget to post your results in a few days.

 

[vscottcolorado]

Thanks Jim... Will try it.

 

[Wade E]

Stirring it up and maybe even racking may get it down more or it might just be C02 in your wine keeping your hydrometer from giving you a true reading. 1 other thing is to make sure your hydrometer is calibrated by checking it in some water that is the temp of what your hydrometer is calibrated to, usually it says either on the hydrometer itself or the piece of paper that came with it, it should read 1.000.

 

[Fly*guy]

Wade,
can you degass a wine, take a reading from the hydrometer and if it is not low enough let it continue to ferment in the secondary?

never thought about the suspended gases from keeping the hydrometer from reading correctly.... could it make that much of a difference?

 

[v1rotate]

I have had some fairly gassy wines ferment down to an indicated 0.990 sg, so I doubt the gasses have much to do with the reading. Can't speak for Wade, but I wouldn't degass before fermentation is complete. If the sg is the same after a couple more days and a little stirring then you are ready to stabilize and clarify.

 

[vscottcolorado]

Jim;

Going down to stir now and take new reading. Also going to buy another hydrometer this pm and see what I get from it. Have made 5 kits since my addiction. This was the first smaller kit that I was going to make to the included instructions. 2 other WV kits I made to 5-5.5 gallons and they are coming out great. Thanks for everyone’s help. Will post later.<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />
Scott

 

[vscottcolorado]

Bought second hydrometer, took reading with both.. 1.001 with temp adjustment. Stired, Same reading. Calibrated per Wade's instructions, as close as I could read even with my glasses, 1.000 @ 60 for both.
Will wait untill tomorrow, if same reading I would guess going on to
stabilize and clear... Any thoughts??

Scott

 

[v1rotate]

Sure. Don't worry, be happy! Your batch should turn out fine. Be sure to add the sorbate when you stabilize, just in case

 

[Wade E]

W,E. kits do seem to always stop a little early and V1 rotate, I wasnt telling himto degas a fermenting wine as thats a waste of time as its still producing C02 so why bother. Go ahead and proceed to next step.

 

[v1rotate]

W,E. kits do seem to always stop a little early and V1 rotate, I wasnt telling himto degas a fermenting wine as thats a waste of time as its still producing C02 so why bother. Go ahead and proceed to next step.

My comment was in response to an earlier post by fly*guy:

Wade,
can you degass a wine, take a reading from the hydrometer and
if it is not low enough let it continue to ferment in the secondary?

never
thought about the suspended gases from keeping the hydrometer from
reading correctly.... could it make that much of a difference?

The last thing I would do would be to second guess your advice, Wade.

 

[vscottcolorado]

Rechedked SG Yesterday and today still holding at 1.0. Went ahead and stabilized and cleared. Degassed between each pack, (2-3-&amp;Clearing agent).
By the way my WV Pinot Grigio is tasting great! Only bulk aging now for a month, but I would drink it now and serve it to friends &amp; family. My Selection Cab was my first kit and I will leave that for 6 months before I start to taste.
Thanks everyone for all the help.