Mosti Mondiale Need advise!!!

[Goodfella]

Hey everybody,


I started a Bodega Port kit a little bit back (last tuesday) I believe.


On day 3 (friday)the SG was 1.048.... So I racked. Now the instructions say to give it 7 days (approx.)


Here is my problem.... I got a called to go out of town for work, leaving early thursday morning and returning monday. What do I do????


I don't have anyone that can rack it for me. Do I rack on thursday (even if it is still fermenting a little bit)


or do I leave it sitting on the lee's and stuff until monday?

 

[smurfe]

Just let it sit and rack when you get home. It will be just fine.

 

[Waldo]

I agree with smurfe.........it will be fine

 

[Bert]

I go along with Smurfe and Waldo....the co2 will protect it for those extra days..

 

[uavwmn]

Goodfella, it will be fine. It will be getting "happier" while you are gone.

 

[Tom]

Don't worry have a glass of wine to take the "edge" off

 

[Goodfella]

THANKS EVERYBODY!!!


I was all nervous because it will be sitting like 3 or 4 days to long on this stage.


Thanks for settling my nerves!!

 

[moto-girl]

Procrastination is the key to good winemaking. Speaking of that, I should really do some stuff in the cellar, aka winemaking central.

 

[Goodfella]

Back from work trip. The port was waiting patiently to be racked!!! HAHA


Tonight I was reading Georges newsletter about fortifying Bodegas. I am suprised how much brandy you would need to add in order to get 18-20% ABV.

 

[Bartman]

It seems like a lot of non-wine volume to add to me, too. Even though brandy is typically (only?) made from grapes as well, it seems like that much "other stuff" wold throw off the original flavor.

I added cognac to a Cellar Classic Porto Corinto kit earlier this year, but after calculating the volume needed to get to 18%, I added about half that much to about half the batch. In the end, what I added was not calculated exactly, but was measured and added to each of the bottles before siphoning the wine and corking. Not the textbook method, for sure, but it tasted pretty good at bottling, both with and without the cognac.

Bart