Cellar Craft I just got a GSM - International Grenach-Syrah-Mourvedre

[geek]

Just got this kit today but now wondering if not a good idea to start it tonight or not.
I will be going away on vacation on July 1 and not returning until July 21.
If I start it tonight that would give me a total of 10 days (until Monday night June 30) for ferm to be over; instructions say to move to secondary when SG 1.000 or less.
So basically I think it may be better to start it on my return...

BTW - it came with 36gr of French heavy toast oak.

Planing to follow instructions and only tweak might be more tannin powder in primary before pitching yeast.

Anyone that made this kit, comments are welcome....

..

 

[ColemanM]

I did this kit just a few months ago. I love it! The only kit I can't tell is a kit. I fermented normal, but left in secondary for about a month. Toped up mind you. I then fined and left that on the lees for about a month as well. Racked and tasted and was blown away! Still bulk aging for another year but was very very promising early on!!


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[sour_grapes]

IMHO, you could safely start it. You may not be below 1.000 before you leave, but you will almost certainly be below, say, 1.010. It is certainly safe (from, say, airlock explosions) at this point.

 

[geek]

I did this kit just a few months ago. I love it! The only kit I can't tell is a kit. I fermented normal, but left in secondary for about a month. Toped up mind you. I then fined and left that on the lees for about a month as well. Racked and tasted and was blown away! Still bulk aging for another year but was very very promising early on!!


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I have plans to start it today, how much water you needed?
I have to go and buy a couple gallons, maybe 3 just in case, I've made 16L kits which require ~1.5gal.

When you racked to secondary, how much wine did you have? This way I can plan to get a carboy empty, OR use a 6gal plastic better bottle, which think might give me too much head space and maybe would need to use a 5gal and also a 1/2 jug.

.

 

[Boatboy24]

I agree with Paul, but would err on the side of caution and wait. I think it'd be fine, but why take the chance when you won't be able to check on it for 3 weeks?

 

[geek]

According to ColemanM he left his in secondary for 1 month, this is a good sign.....

 

[ColemanM]

Yes, but I tossed in a little more than a bottle of store bought wine to top up. So I got pretty close to 6 gallons.


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[geek]

Which varietal?


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[ColemanM]

I tossed in a French GSM. Just to keep it true to taste.


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[SouthernChemist]

I agree with Paul, but would err on the side of caution and wait. I think it'd be fine, but why take the chance when you won't be able to check on it for 3 weeks?

I'll second this opinion.

 

[geek]

Just mixed everything and pitched yeast.
This time I poured the 1.5L grape pack into must without the sock......I know, I know, but I wanted to see what effect if any this makes into the product.

 

[ColemanM]

I forgot to tell you... My SG started at 1.086 and when it got to 1.056 I put two cups of sugar dissolved in 1 cup water in and that raised it to 1.066 so possible starting SG would have been about 1.096. What did yours come in at?


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[geek]

Here it is.....wish me luck


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[geek]

After grape pack SG ~1.092, more like 1.090, I poured grape pack directly into the bucket.
Must temp ~69.5F; just put brew belt to raise a bit.

 

[geek]

Also added some oak chips plus the French oak dust it came with.

 

[zalai]

Hi Geek ,
Your fermenting bucket is to small IMHO . I would use two bucket to be safe .

 

[SouthernChemist]

It's going to be a fun time racking that wine out of the bucket!

 

[Boatboy24]

Just mixed everything and pitched yeast.
This time I poured the 1.5L grape pack into must without the sock......I know, I know, but I wanted to see what effect if any this makes into the product.

You are a glutton for punishment.

 

[geek]

Everything going pretty good, no overflows.
SG down to ~1.080, must temp ~75F.

 

[sour_grapes]

Just mixed everything and pitched yeast.
This time I poured the 1.5L grape pack into must without the sock......I know, I know, but I wanted to see what effect if any this makes into the product.

When I first started, I did a few kits that way (because I couldn't figure out how to fill the muslin bag.) In those cases, I made good use of a food strainer like this one:

First, I used it to scoop the floating skins out. Then, when I was racking out of primary, I nestled it down into the sludge at the bottom, and racked out of the pool of liquid that was within the strainer.

I think you should prepare to have a large amount of sludge, and to pour the sludge through a strainer into, say, a quart mason jar or three. Let it settle to capture a bit more of the wine.