Master Vintner Kits

[bstnh1]

Anyone have experience with these kits? I've made plenty of WE kits, but this is the first Master Vintner I've tried and I'm running into issues I have never seen. Instructions say to add yeast energizer when SG drops to 1.040 - 1.050. It's now day 7 and the SG, which started at 1.092 is still hanging in there at 1.078. Usually by this time, my SG is down well under 1.000. It's a Chardonnay. Room and must temp started out at 68°. Fermentation started on day 3 and has been very active since then.

 

[salcoco]

your must temp is slowing the fermentation, should be no problem . just monitor the sg reducing. can add yeast energizer now since it is a cool slow ferment.

 

[bstnh1]

your must temp is slowing the fermentation, should be no problem . just monitor the sg reducing. can add yeast energizer now since it is a cool slow ferment.

I wondered about that. But I have fermented whites at 68 - 70 and never had it go this slow. I guess I'll go ahead and add the yeast nutrient and let it go from there.

 

[GaDawg]

Isn’t slow fermentation a good thing?

 

[cmason1957]

I wonder if your yeast may have been somewhat old and didn't bloom very well?? I think I might consider trying to rehydrate to prove viability and add to your must. 68F shouldn't be causing that much of a slowdown, it is something else.

 

[bstnh1]

It took 3 days to get going, but the fermentation has been very vigorous for the past 4 days. Checked SG a few hours ago and it's down to 1.060. So it's dropped from 1.080 late yesterday to 1.060 this afternoon.

 

[koolmoto]

I am in the process of making a Master Vintner Pinot Noir (my first time making wine). My must fermented really quickly due to hot room conditions 80+ degrees the first couple days. Switched to using a plastic tub filled with water + bottle of ice to keep it at 65 right now after fermentation. One thing weird about my kit is that the PH and TA was totally out of wack. I had to add some calcium carbonate and potassium bicarbonate to bring it back in line. It started at PH 3.04 and TA 8.18 and I adjusted it to PH 3.3 and TA 6.75. Kinda surprising considering it is a kit wine (unless I am missing something and that was normal).

 

[GaDawg]

Fermentation also produces heat. If the ambient temperature of the room is 68* the wine should be a good bit warmer.

 

[bstnh1]

Fermentation also produces heat. If the ambient temperature of the room is 68* the wine should be a good bit warmer.

It is. It's is pretty much holding steady now at 72°.