WineXpert LE Triumph

[Jc5066]

Started my LE Triumph today. Going to be a long wait! Hopefully we'll worth it.

I was surprised there were no skins. Just juice and oak.

Anyone else doing this kit?

 

[calvin]

No skins? I have mine "on deck" and I was expecting skins. Bummer

 

[Steve_M]

Started my kit Feb. 15th. No skins is correct.
Replaced supplied yeast with RS Pasteur Red.
Added K-meta yesterday as well as degassed.

Thanks,

Steve

 

[wineh]

WinExpert on makes one LE kit with grapeskins each year. This year, as advertized, it's the Supertuscan.

 

[Simpsini]

Started mine on Feb 16. It's still in the secondary. My starting SG was 1.096 but I bumped it up to 1.100. Used the yeast that came with it (EC-1118). The only oak that came with it was the 90 grams of oak shavings and I added that to the primary. Racked to the secondary at 0.998. Will probably stabilize early next week.

Dave

 

[terroirdejeroir]

Mine also came with 18L of juice and no skins. Included 60g of French Heavy dust and 30g of French Medium dust. I substituted MT yeast and will likely bulk age on French oak. Still in primary.

 

[terroirdejeroir]

Started mine on Feb 16. It's still in the secondary. My starting SG was 1.096 but I bumped it up to 1.100. Used the yeast that came with it (EC-1118). The only oak that came with it was the 90 grams of oak shavings and I added that to the primary. Racked to the secondary at 0.998. Will probably stabilize early next week.

Dave

Curious as to whether you plan to backsweeten it? I haven't used sorbate on any of my kits in a couple of years and I think it is an improvement...

 

[Steve_M]

Curious as to whether you plan to backsweeten it? I haven't used sorbate on any of my kits in a couple of years and I think it is an improvement...

Improvement? As in leaving it out? This is just my second kit, and added sorbate to both. Wondering if I should leave it out altogether moving forward.
My starting S.G. was somewhere around 1.096 (don't have notes in front of me), but ended up 0.092.
I was giving some thought to backsweeten it, in any case at least I have the sorbate in this if I choose to go with sweetening it.
Lastly, I added around a cup of Hungarian med. toast cubes.

Thanks,

Steve

 

[Jc5066]

Why would you want to back-sweeten this wine? (Serious question)

 

[heatherd]

Curious as to whether you plan to backsweeten it? I haven't used sorbate on any of my kits in a couple of years and I think it is an improvement...

I now do the same, leaving the sorbate out; I like all my wines dry, so it's not needed. I am also letting time/racking clarify rather than using superkleer. I have gotten it down to just bentonite, yeast, oak, tannins, and kmeta for most kits.

 

[Simpsini]

Curious as to whether you plan to backsweeten it? I haven't used sorbate on any of my kits in a couple of years and I think it is an improvement...

Terroir - No I don't plan to back sweeten it. That would probably ruin the wine. I raised the SG up prior to fermentation to bring the ABV up a little, as per "Joe's Wines".

 

[terroirdejeroir]

Terroir - No I don't plan to back sweeten it. That would probably ruin the wine. I raised the SG up prior to fermentation to bring the ABV up a little, as per "Joe's Wines".

I think the sorbate is at least a component of the kit taste many complain about. I haven't used it in the last 30-40 kits I have made and won't use it unless I intend to backsweeten. Just a suggestion...

 

[Steve_M]

I think the sorbate is at least a component of the kit taste many complain about. I haven't used it in the last 30-40 kits I have made and won't use it unless I intend to backsweeten. Just a suggestion...

Man! I wish I read this prior to my adding in the Sorbate on Tuesday
Oh well chalk another one to learning curve.
I doubt I would have backsweeten this anyway, moving forward I will leave Sorbate out....

Thanks,
Steve

 

[JMK]

I think the sorbate is at least a component of the kit taste many complain about. I haven't used it in the last 30-40 kits I have made and won't use it unless I intend to backsweeten. Just a suggestion...

I completely agree. I have not used sorbate on my kits for 2 years now. I also skip clearing agents, as I bulk age for at least a year. This makes a better wine! I also add tannins thru the process. I make a lot of kits and enjoy the end product with these changes.

 

[sgift]

I too have stopped adding sorbate to my dry wines as it contributes a bubblegum flavor to the wine that takes a long time, if ever, to disapate. At best it's extra insurance but comes with a flavor component that I don't care for.

 

[francois_du_nord]

Man! I wish I read this prior to my adding in the Sorbate on Tuesday
Oh well chalk another one to learning curve.
I doubt I would have backsweeten this anyway, moving forward I will leave Sorbate out....

Thanks,
Steve

Steve,

While I think most here will leave sorbate out unless back sweetening, I also followed directions to the T for my first kits. Time heals all (most) wounds. I'd bet that the Triumph is going to be far better @ 18 months than 6. By that time the sorb ate and 'kit taste' should be gone.

Get yourself a quick drinking red, make it, bottle it, and drink it while you wait for the Triumph!. I'm just starting to taste a Trinity Red after about 8 months (sorb ate added) and it's getting much better. Give it time and it will be fine.

Best, Fran

 

[Boatboy24]

As Francois said, don't sweat it. If you can smell/taste the sorbate (many people cannot), it will go away after some aging.

 

[Steve_M]

Ok I will not sweat the sorbate/kit taste knowing that this wine will age for sometime before drinking.
Moving forward though, will elect to simply leave it out.

Nord,
on a side note every time I see your avatar I crack up inside gotta love Holy Grail!!

Thanks,
Steve

 

[Steve_M]

Racking Screw Up

Following kit directions on this one (only my 2nd) last night I racked after clearing wine.
Man did I bugger it up!!!
From 6 gal carboy down to 5 gal and some carryover to smaller vessel, was able to rack cleanly to the 5gal no problem. Issue was when I transferred to smaller vessel not knowing for sure how much more by sight was left I started to fill a gallon jug. watching the jug, I failed to notice just how much of the sediment I was now syphoning. Well the 1gal jug was too big, so I transferred to a 1.75l too small, added some to a 750ml bottle with maybe another pint or so left.
But with all of that extra sediment in these two small vessels wine is UBBER cloudy!! I assume just letting them sit should allow them to clear?
Any thoughts much appreciated.

And yes, another learning event gotta write a book!

Thanks,

Steve

 

[ibglowin]

Sure, just stick a stopper in the smaller bottles and let them sit for a few days/week and then rack off the clear wine back to the carboy etc. You will get better with a little more experience!