RJ Spagnols Never had a starting SG this high

[Khristyjeff]

This is a high end RJS kit that I've done several times before and never had a starting SG this high. I started it this afternoon and filled to the 6 gallon mark so I should be good there. The kit included 2 bags of wet grape skins, 2 packs of oak powder, and one pack of oak chips. I let it rest a couple of hours before measuring the SG and the temperature was 67 degrees. What do you suggest I do, if anything? I haven't pitched the yeast yet which is EC 1118. Thanks.

 

[Ohio Bob]

My guess is the 6g is without skins. If it was me I would add water to get an SG of 1.090-1.100.

 

[Khristyjeff]

My guess is the 6g is without skins. If it was me I would add water to get an SG of 1.090-1.100.

Thanks for responding. With the skins I'm at a little over 6-3/4 gallons and it was that level when I measured the SG. Weird.

 

[winemaker81]

I'd not do anything until the must had rested 24 hours, and I'd stir again at least once or twice. I checked notes a while ago, and 9 out of 10 kits had a different SG the morning after reconstitution. Stirring numerous times and letting the must rest produces a more homogeneous must.

 

[Khristyjeff]

Thanks Bryan. No harm in waiting until this afternoon. SG dropped a hair overnight. Now at 1.122. I’ll stir it as well.

 

[Rocky]

View attachment 120619

This is a high end RJS kit that I've done several times before and never had a starting SG this high. I started it this afternoon and filled to the 6 gallon mark so I should be good there. The kit included 2 bags of wet grape skins, 2 packs of oak powder, and one pack of oak chips. I let it rest a couple of hours before measuring the SG and the temperature was 67 degrees. What do you suggest I do, if anything? I haven't pitched the yeast yet which is EC 1118. Thanks.

May I ask, how did you take the sample of must to to the cylinder? As Bryan points out, you must be sure to stir the must thoroughly so that the sugar is evenly dispersed throughout. With the SG you are showing, and assuming the yeast are not killed along the way, you will end up with an 18% or so wine.

What variety are you making and what is the ID of the kit?

 

[winemaker81]

Thanks Bryan. No harm in waiting until this afternoon. SG dropped a hair overnight. Now at 1.122. I’ll stir it as well.

Take 3 readings from various places in the fermenter. If you don't get consistent results, the must needs better stirring.

 

[Khristyjeff]

May I ask, how did you take the sample of must to to the cylinder? As Bryan points out, you must be sure to stir the must thoroughly so that the sugar is evenly dispersed throughout. With the SG you are showing, and assuming the yeast are not killed along the way, you will end up with an 18% or so wine.

What variety are you making and what is the ID of the kit?

Hi Rocky. I used a wine thief to get the sample. Not sure if you can see from the picture, but this is an EN Primeur Grenache Syrah. A lot goes on up front with this kit which I’ve made several times: 2 grape skin bags, 2 oak powder packets, and one oak chips packet.regarding the kit ID, are you asking for the numbers from the sticker they include?View attachment 1741357636812.jpeg

 

[Rocky]

Hi Rocky. I used a wine thief to get the sample. Not sure if you can see from the picture, but this is an EN Primeur Grenache Syrah. A lot goes on up front with this kit which I’ve made several times: 2 grape skin bags, 2 oak powder packets, and one oak chips packet.regarding the kit ID, are you asking for the numbers from the sticker they include?View attachment 120623

That is a great kit and you should get a very fine wine from it. What I was asking in clumsy way was what high end kit you were referencing. "En primeur" is the answer I was seeking. Great kit line.

As to why I was asking how you took the sample, I recalled a times when I was in a hurry and did not stir the water and concentrate well. If I followed the kit directions, I poured the concentrate into the fermenter on top of the bentonite and then added the water. When I did not stir and simply pushed my wine thief into the must, I was into the concentrate and under the water level. I would get a very high reading and realize I had not stirred. I also have many of my fermenters fitted with spigots and would take a sample through the spigot. That, again, could give a misread had I not stirred well because the spigot was taking must from the concentrate level.

You will be fine with this and should get a reading of around SG 1.100+ after the grape skins do their job. That should give you an ABV of about 13.75-14%, which for me would be a little high. I might still try to dilute and target an ABV of 12.5-13%, but that is just I.

Good luck!

 

[Mike Parisi]

I just started an En Primeur Super Tuscan. I took the initial SG reading after the grape skins had been in the must for 24 hours. The SG was 1.110, which should end up giving it an ABV of 14.7% or a bit higher. And that is right in line with what RJS says on their website.

The RJS website says your Syrah kit should give you a wine with a 14.8% ABV. So an initial SG of 1.110+ would be about right.

https://rjscraftwinemaking.com/en-primeur-winery-series

 

[Khristyjeff]

Here is the happy ending to my story. After waiting approximately 27 hours from the time I started this kit, and having stirred it 4 times during this period, the SG went down to 1.105. This is just slightly below what the kit manufacturer suggests for the top of the range. The yeast has now been pitched.

You guys are fantastic. Thanks so much for you guidance.

 

[bstnh1]

A very vigorous stirring is the key to starting any kit. Grape juice concentrate and water do not mix easily because of the high viscosity of the high sugar juice. After adding the juice and water to the carboy, I always stir vigorously with a Mix-stir on my drill.