My wine progress, and a question

[CoastalEmpireWine]

So when do I add in super kleer? I happen to have that. I add that in with the wine is finished fermenting, then add my KMS and sorbate, back sweeten, then add super kleer?

 

[winemaker_3352]

So when do I add in super kleer? I happen to have that. I add that in with the wine is finished fermenting, then add my KMS and sorbate, back sweeten, then add super kleer?

What I like to do is:

After finished fermenting - stabilize it (k-meta and sorbate).

Wait about 3-4 weeks rack off the sediment - sweeten and add in super kleer.

Rack in another 3-4 weeks - then I rack again in about 4 months.

 

[BobF]

Take notes - Jon's strawberry is awesome

 

[winemaker_3352]

Take notes - Jon's strawberry is awesome

Thanks Bob!!!

 

[CoastalEmpireWine]

I'm definitely taking notes, though I didn't start off with nearly enough strawberries

 

[winemaker_3352]

Air temp is 70, I didn't add much yeast nutrient at all really, maybe 1.5 tsp for 5 gallons, is fast fermentation bad? It's going to be bulk ages for 9.5 months because I'm deploying over seas

Well - fast fermentation is due to higher temps - which can burn off the natural flavors and aromas.

But adding and fpac should help with this - if you have the means to do so - try a cold ferment next time.

I cold ferment all whites and fruits.

And do 6-7#'s of strawberries per gallon of wine.

I did something this year - was a first for me - I did not ferment with the berries - only the juice.

I think it turned out better - didn't affect the color at all - flavor is better - the skins IMO added to much to it..

 

[CoastalEmpireWine]

I dot really have a way to cool it down, I live in southern Georgia, my AC is set to 70, any low and I wouldn't be able to afford it, how can I slow it down? I have white wine going right now that I started yesterday

 

[winemaker_3352]

I dot really have a way to cool it down, I live in southern Georgia, my AC is set to 70, any low and I wouldn't be able to afford it, how can I slow it down? I have white wine going right now that I started yesterday

Two ways I can think of:

Chest freezer with thermostat override - which is what i do. Costed about $200
Get a brute container larger in circumference that what you are fermenting in - put the fermenter inside the larger vessel - place ice around it. This should keep it cooler..

You might also be able to try ice bombs - take gallon milk jugs fill with water and freeze.

Sanitize the jug on the outside - place the container in the must - that way you can cool it down w/o adding water when it melts..

 

[CoastalEmpireWine]

Ok, is it bad on a white wine to ferment hot? I don't have a spare fridge I can put it in and the only container I have bigger is my bath tub haha, the white wine smells great! I added about a pound of raisins for body, I'm only making 3 gallons of white

 

[winemaker_3352]

Ok, is it bad on a white wine to ferment hot? I don't have a spare fridge I can put it in and the only container I have bigger is my bath tub haha, the white wine smells great! I added about a pound of raisins for body, I'm only making 3 gallons of white

Most of the time yes - you want a white to ferment slower and cooler.

But if you don't have a way to do it you will be fine - i mean just b/c it ferments warmer does not mean it will be bad or taste horrible...

You do what you can do and with what you have available...

 

[CoastalEmpireWine]

I stuck a damp towel in the freezer and I'm going to wrap it with that

 

[CoastalEmpireWine]

The white is made of 100% juice concentrate, not grapes idk what else to do

 

[Thig]

I dot really have a way to cool it down, I live in southern Georgia, my AC is set to 70, any low and I wouldn't be able to afford it, how can I slow it down? I have white wine going right now that I started yesterday

Can you put the carboy into a utility or laundry room sink and put ice or cold water around it?

 

[winemaker_3352]

The white is made of 100% juice concentrate, not grapes idk what else to do

The quickest thing to do - if you want to pursue it - would be the ice bombs - but by the time you get those frozen - chances are your fermentation will be almost complete.

I wouldn't get too concerned with it - there are a lot of folks who don't have the means to do cold ferments.

If you want to do this - maybe look to the future at a way to do it.

For now - I wouldn't worry to much.

I have been doing this for almost 7 years - I have been doing cold ferments for 2 years now.

It takes a while to build up the money to buy these types of "toys"..

 

[CoastalEmpireWine]

Our utility room doesn't have a sink unfortunately

 

[CoastalEmpireWine]

I can try storing it next to the a/c unit I know it's fermenting quite fast, last night before the yeast it was 1.094 and now it's 1.066

 

[CoastalEmpireWine]

Yea when I get back from my deployment ill be able to purchase some nice gizmos

 

[winemaker_3352]

I can try storing it next to the a/c unit I know it's fermenting quite fast, last night before the yeast it was 1.094 and now it's 1.066

Honestly - if your SG is 1.066 after a day - you are too late to try and cool it down.

Let it go - you will be fine.

 

[CoastalEmpireWine]

Thank you for all of your help and wisdom