Cellar Craft is my Riesling "stuck" (day 17 in primary, and just barely 1.000)??

[TimTheWiner]

So I started my second ever kit (Cellar Craft Late Harvest Riesling) on 01/14, and all was going well. The instructions state that best temp for fermentation is 72-80 F, however a side note on the instructions say that to better retain flavors in white wines, that a cooler temp is recommended at a BEAR minimum of 59 F. I found the temp in the basement to be a steady 62-64, so I figured this would be good to take some time and retain more flavor.

I checked it a few times over the next 2 weeks, and Wed was day 17 and I noticed no more visible activity. The temp of must was 62 F and the SG was just barely a smidgen over 1.000 (not even 1/5 over). I decided it was closed enough and racked it into the secondary. Was this a bad idea? Should I have waited even longer for it to go less than 1.000? Also, I noticed that the sweetness code on the box is 6, which apparently means "very sweet". I really don't want this to be too sweet. So can I just cut down how much of the flavor pack I add later?

 

[Wade E]

At 1.000 its probably done but have you checked it a few days in a row as thats how you determine if its done. Yes you ca and should always add sweetener according to your taste, not by the size of the fpac..

 

[Runningwolf]

At 1.000 its probably done but have you checked it a few days in a row as thats how you determine if its done. Yes you ca and should always add sweetener according to your taste, not by the size of the fpac..

Just be sure to stabilize with meta and sorbat that came with the kit.

 

[TimTheWiner]

No, I guess I should have checked it two days in a row to be sure. The last reading before the racking on the 02/01 was 1.004 (I think) on 01/26)

 

[wineh]

The instructions state that best temp for fermentation is 72-80 F, however a side note on the instructions say that to better retain flavors in white wines, that a cooler temp is recommended at a BEAR minimum of 59 F.

That would be true if you were making wine from fresh grapes or juice, but all juice in wine kits is pasteurized to prevent spoilage, so the juice has already been at 160F. Fermenting at a lower temperature will only make the process take longer (as you have already discovered).

 

[TimTheWiner]

So is it possible for my fermentation to be stuck at this point, and what do I do if it is? Again, I racked at just a hair above 1.000, but since my racking I have noticed NO bubbles etc in the secondary/carboy like I noticed with my first kit. Is this a big deal, I am scared as I really want this to come out great and I thought I was doing a good thing by letting it ferment at the lower recommended temp. The temp is currently about 62 F. When should I check the SG again since I racked to secondary?? What if it never hits .998??

 

[ibglowin]

Since this is back sweetened with a flavor pack it really doesn't matter that it didn't finish out at 0.996, just add a little less of the F-Pack. If you used the supplied yeast assuming EC-1118 it's a pretty tough yeast but it does like warmer temps over cooler temps. There are other yeast that like cooler temps much more than EC-1118 so if you really wanted to ferment at cooler temps you might have had better luck switching out the yeast, that of course voids the warranty. Not recommended as this was only your 2nd kit.

Bottom line, I am sure this will be fine, I would make sure to add the supplied sorbate as recommended.

 

[TimTheWiner]

I am pretty sure that is the yeast that came with the kit. Should I worry if it doesn't drop below 1.000 at all, and when should I check it again (days after i racked to secondary)?. I was planning on using a LOT less of the flavor pack anyway because I didn't realize that the sweetness code "6" on the box means VERY sweet, and I would really prefer just sweet or maybe even semi-sweet to off dry. I really only want to use just a small percentage. Is there any way of increasing alcohol content at this point either, or should I gain more experience first. I would really like to get up around 10%+, but better to think about a red next I guess then.

 

[Wade E]

What was the startng sg on this kit? Ive seen many a kit stop here so its not unusual at all and 1.000 is considered dry even though it can typically go much lower. I would not be concerned at all with this and yes just add the fpac until you reach your desired sweetness level.

 

[gonzo46307]

When I did my Cellar Craft Barbera, I got no airlock activity after I put it in the secodary. The SG still went down to .996, but that was at 74º. At the lower temperature, it'll take longer to get there.

Peace,
Bob

 

[TimTheWiner]

Starting SG was 1.0785. Maybe check it 10-12 days after racked to secondary? Very strange because it even looks like its cleared a bit just in the ; or 5 days since racking, even more do than my merlot

 

[Wade E]

If its clearing then its most likely done fermenting!

 

[TimTheWiner]

So quick update, it has been in the secondary for about 18 days. I have not been using a brew belt as the kit instructions mention that cooler temps are favoring to help preserve flavor in white wines so long as they do not get down to 59F. After checking today it seems that I am very close to .998 (maybe .999). The temp is 64F, so I don't believe I need to correct the SG at all since the number is pretty close to 60F (ie: I know you add 1 to the third decimal of SG if temp is 70, etc.). Kit says should be .998. I am thinking that cooler temps are probably prolonging everything. I was thinking of going on the next step today (racking, degassing, adding clarifiers), but since it's seems I'm not precisely at .998, maybe I should wait til I get my All In One pump in next week and then I should be doing a much better job degassing as well. Did a taste and for sure VERY gassy at this point.

 

[wineh]

I am thinking that cooler temps are probably prolonging everything. I was thinking of going on the next step today (racking, degassing, adding clarifiers), but since it's seems I'm not precisely at .998, maybe I should wait til I get my All In One pump in next week and then I should be doing a much better job degassing as well. Did a taste and for sure VERY gassy at this point.

And that would be part 2 of fermenting at lower temperature issues. It takes longer, and the CO2 does not want to get out. As temperature rises, the CO2 will want to self evacuate, and that makes de-gassing easier. You may have to stir for days if you leave the temperature where it is. If on the other-hand you put your brewbelt on your carboy for a few days, de-gassing will be much easier.

 

[TimTheWiner]

I didn't want to drastically raise the temp (maybe I'm wrong?) from the 64 it's been at to 77 with the belt, so I just put the belt sitting around the bottom about 1/2" from the sides. Seems to have come up to about 68. Still too low?

 

[robie]

Once fermentation is completed, which it is for you, raising the temperature to the mid 70's F to degas and clear is not gong to adversely affect your wine. Once it is clear, rack, then get it cool again. If you are going to let wine clear without clearing agents (finings), you can cool it back down after degassing.

If you don't get the gas out, it won't clear well at all. To get the gas out, you need the mid 70's F.

You want to low temps during fermentation so the fruit forwardness and aromas won't get blown off. Similar is true for aging, keep it cool.

 

[TimTheWiner]

So is the 62-65 a decent temp for me to have fermented at? Is this only whites, as I have a CC showcase Red Mountain Cab coming and wondering if I should keep the same temp. I will definitely get the brew belt on it before my Vacuum pump comes.

 

[robie]

So is the 62-65 a decent temp for me to have fermented at? Is this only whites, as I have a CC showcase Red Mountain Cab coming and wondering if I should keep the same temp. I will definitely get the brew belt on it before my Vacuum pump comes.

That is a good temperature for your Reisling or most any white. I keep my Chardonnay fermentations to that temperature and use a low temperature yeast strain - D47.

Low temps for a red? It depends on what you are after. At low temps, the result is going to be a little more fruit forward. You will be missing some of the esters and such that you would get at higher temperatures. Since the CC Red Mountain is already a fruity Cab, I think I would go for normal fermentation temperatures and not let it get over about 87F. If fermentation starts in the low 70'sF, fermentation itself will easily raise the internal wine temperature to the mid 80's.

Yep, I would just let the cab ferment at normal temperatures. You may need to add the brew belt to get it going, then turn it off until fermentation slows. Once it slows, you many times can get a lower SG if you turn the belt back on. If you feel the belt is raising the temp too high, you can put 2 or 3 spacers between the belt and the carboy. You can use most anything for a spacer; I use rubber door stops. The more spacers you use, the lower the temperature the brew belt can maintain.

Good luck.

 

[TimTheWiner]

Thanks for the info. I think I will slap the brew belt on, seems to keep it about 74. I had it on there for the whole week last time, but maybe I will remove after a couple days this time. Curious to see what the ambient temp in the basement will be come summer.