Hiya All
Hope you can tell me if I'm being dumb or not.
This is my first kit and we decided on a Wine Expert Selection Original Barolo kit. We got free stuff with it: 2x30litre (5.5 gallon) fermentation vessels with two bungs and CO2 traps, plastic spoon, hydrometer and measuring cylinder and thermometer. We established a room with consistently 20-21 degrees C(sorry we're Brits
)
Started the kit as per instructions and fermentation seemed to be going well. After 6 days we measured the SG and this was less than the recommended 1.010 at 0.994 so I figured this was good and transferred the wine to the second fermentation vessel for a secondary fermentation as per the instructions (also a 5.5 gallon plastic buckety thing) and left it in the fermentation area for a few days. My confusion is that the kit says to leave it for 10 days but nothing is happening (no blooping
)and the SG is holding at 0.992. Should I leave it for the full 10 days, if so what is it doing or is this what is mentioned in other forum areas as bulk maturation. Should I leave it longer before adding the stabilising and clearing agents (in this case potassium metabisulphite and potassium sorbate and chitosan) or should I do it now????
If I do it now and leave the fermentation vessel alone for the 8 days for clearing will this weaken or affect the taste of the wine. Does it really need this 10 days of sitting doing apparently nothing or is this an essential bit for adding flavour as most of the sediment was discarded along with the oak chips at the first transfer (as the instructions said to do)
Sorry for the long post but I'm confused now
Thanks in advance
Hope you can tell me if I'm being dumb or not.
Started the kit as per instructions and fermentation seemed to be going well. After 6 days we measured the SG and this was less than the recommended 1.010 at 0.994 so I figured this was good and transferred the wine to the second fermentation vessel for a secondary fermentation as per the instructions (also a 5.5 gallon plastic buckety thing) and left it in the fermentation area for a few days. My confusion is that the kit says to leave it for 10 days but nothing is happening (no blooping
If I do it now and leave the fermentation vessel alone for the 8 days for clearing will this weaken or affect the taste of the wine. Does it really need this 10 days of sitting doing apparently nothing or is this an essential bit for adding flavour as most of the sediment was discarded along with the oak chips at the first transfer (as the instructions said to do)
Sorry for the long post but I'm confused now
Thanks in advance