Newbie In Virginia

WineandSmoke · Mar 19, 2011

Hello. Started using a new winekit my wife got me for Christmas. Having a great time so far making my first wine. It's an Australian Cab/Shiraz from Wine Expert. I started the wine Feb 27th, it has been in the carboy since March 4th, just entered the stabilising/Clearing process on March 15th for 8 days.
Question: On March 23rd I am supposed to rack the wine into a clean carboy for 14 days to finish clarifying. Do I avoid sending the sediment into the new carboy as well or does it all go?
Thanks. And I look forward to being a part of the winemaking community!
Bruce

Wade E · Mar 19, 2011

Leave as much of the sediment behind at that point but done be afraid to get as much wine as you can over reducing the need to top up with anonther wine. Anything racked over will fall out again. I do recommend not bottling per the instructions and bulk aging in the carboy to let any other fine sediment fall out in the carboy instead of your bottles.

Randoneur · Mar 19, 2011

If I understand correctly, you will need to top up at this racking - have a like wine on hand that you can use for topping up. Not good to add more water for topping up.

Runningwolf · Mar 19, 2011

Welcome to the forum. I would follow this kit instructions up to the bottling point and then let the wine age as Wade mentioned.

Flem · Mar 19, 2011

Welcome to the forum.
Just a note of caution for the newbie. I see you refer to specific dates for each step in the process. The days for each step are a guide. There are a lot a variables involved in the process. For example, the temperature of the must. Make sure you use your hydrometer---it's your best friend. Good Luck!!!

ibglowin · Mar 19, 2011

Welcome aboard!

Brian · Mar 19, 2011

Welcome to a great forum. We have a lot of fun and learn a bunch while we are at it..

WineandSmoke · Mar 19, 2011

Thanks for the welcome and the advice! I'll be reading up on the bulk aging and giving that some thought. I've kept the wine at around 70-72 degrees and have used the hydometer at each stage before moving on. I can see how making wine is both a science and an art. Looking forward to learning all I can.