WineXpert Luna Bianca primary temp 82

[hobbyiswine]

This morning starts day 4 in the primary for my Luna Bianca. Initial temp was at 73 (in the middle of the recommended range) when I pitched the yeast and stayed there for the first couple days. This morning it is 82! It looks like a pot simmering on the stove and smells great! SG down to 1.018 so it is really cooking. I have been stirring once a day and have had a paper towel in the hole instead of an airlock until now.

If this was a lighter bodied kit I would think the high temp might cause it to lose some of the aroma but since there is a good size f-pack I was thinking I would just let it "do it's thing" and not try to keep the temp down. I know the temp will drop in the next couple days once the ferment slows. Might be a mistake but this whole little Hobby obsession is like one big experiment! Suggestions?

 

[robie]

82F is not that high for the kit-supplied yeast, assuming that is the yeast you are using. They don't provide you with a true low-temp yeast, like D47, so you are OK. I would think you will be OK as long as the temp stays below 85F. If it is 1.018, it is getting ready to slow down, so the temperature will drop soon. Try to keep the temperature at or above 70F until it finishes.

 

[hobbyiswine]

Clearing on its own?

Yesterday was day 6 for this Kit in the primary. I gave one last stir yesterday morning. 12 hours later when I racked to the carboy I noticed it was clearing on it own in the primary.

It has been about 12 hours and now the top 2 inches in the carboy is very clear. I hesitate to let it sit in the carboy for 8 days per instructions if it is not putting off any co2. It is obviously done fermenting.

Instructions say SG will not go below .998 on this one but since my temp is 74 I guess my hydrometer gives readings a bit low as it has been at .995 for the last couple days.

Questions are...
Do I let it clear on its own before adding the stabilizer and f pack?
Will those little oak sinkers and floaters find the bottom on their own or do I need to add the clearing agent?
Since it is not putting off co2 should I top up now?
Or...any combination of the three or other suggestions. I havent had this type of situation come up yet. Thanks!

 

[robie]

Yesterday was day 6 for this Kit in the primary. I gave one last stir yesterday morning. 12 hours later when I racked to the carboy I noticed it was clearing on it own in the primary.

It has been about 12 hours and now the top 2 inches in the carboy is very clear. I hesitate to let it sit in the carboy for 8 days per instructions if it is not putting off any co2. It is obviously done fermenting.

Instructions say SG will not go below .998 on this one but since my temp is 74 I guess my hydrometer gives readings a bit low as it has been at .995 for the last couple days.

Questions are...
Do I let it clear on its own before adding the stabilizer and f pack?
Will those little oak sinkers and floaters find the bottom on their own or do I need to add the clearing agent?
Since it is not putting off co2 should I top up now?
Or...any combination of the three or other suggestions. I havent had this type of situation come up yet. Thanks!

The .998 is only a reference. Your wine technically could go down to .990, although I, personally, have never had one go that low.

If it has been at .995 (or any other value at or below 1.000) for 3 days in a row, it is finished with fermentation. The reason why it is clearing is because the yeast is settling and CO2 is slowly coming off the wine.

Tim V. of Wine Maker Magazine recommends allowing a wine to set during the recommended time for secondary; it allows good things to develop in the wine. So, you can add an air lock and let it set for the remainder of the days called for in the instructions; the CO2 will protect it very well without topping off until the wine is degassed.

However, if the SG has not changed for 3 days, if you get impatient, you can go ahead and move on to the next step in your instructions (but I wouldn't, personally).

When you do move on, forget about whether or not it seems to be clearing and follow the instructions to stabilize, add finings and F pack, in the order called for in your instructions. Never leave out the stabilizing step, period.

The oak most of the time will sink to the bottom. It is doesn't, no problem, let it set until you rack.

 

[hobbyiswine]

Thanks robie. I will leave it alone until next weekend. Seems like a shame to mix all the sediment back in just so it can do it all again but I understand the timeline. Maybe mixing it up again when I add the stabilizers, f pack and top off will add a hint of flavor. Thanks again for the info!

 

[robie]

Thanks robie. I will leave it alone until next weekend. Seems like a shame to mix all the sediment back in just so it can do it all again but I understand the timeline. Maybe mixing it up again when I add the stabilizers, f pack and top off will add a hint of flavor. Thanks again for the info!

Some clearing agents actually do better when there s lots of sediment present. They have to have the sediment. It's a negative/ positive charge issue. This is especially true for most W.E. kits and the finings they include.

(Before you stir it all back up again, steal a taste and check it out. It will be pretty tart, still, but if you can mentally get passed the tart taste, you will get a glimpse of what your wine will someday be, if you let it mature.)

 

[hobbyiswine]

You don't know how close I am to grabbing the wine thief from the shelf and sucking off some of the juice from the top of the carboy.

 

[Putterrr]

I rack my WE kits (Cru Select, RQ, Winery Series, En Primeur) off the sediment before clearing and I have had no issues. I let it sit for 3 weeks after clearing and rack again and let sit for 5-6 months. Works for me

When in doubt and for guarantee purposes, following the kit instructions is probably best