WineXpert Reserve Pinot Noir - 1st shot

[vizman]

So for my first batch of wine making, I am starting with the Pinot Noir from the Vintners Reserve.

I meant to post this last Sunday when I first started, but time kinda flies...
I did have a question, but it kinda doesn't matter any more since it's now been a week and I am about ready to rack, but here goes anyway (for future batches:
The instructions say nothing of stirring the must during the 1st fermentation, however a lot of recipes, books and articles I've read say to do so twice a day.
I followed the instructions and left it alone, and the air lock is percolating away, suggesting all is fermenting just fine.
The question I have then, is how importatnt is it to stir and why wuold it not be necessary for this kit?

I'm going to check the SG and hopefully Rack tomorrow.

 

[gonzo46307]

One of the main purposes of stirring is to introduce oxygen into the must. Kits are conditioned so stirring isn't necessary. Every other wine I make, whether from fruit or supermarket juice get's stirred and the cap gets punched down.

Peace,
Bob

 

[jet]

It's under an airlock? Have you already racked it out of the bucket?

 

[vizman]

@gonzo - ah ha...thanks for the info. I stuck with the directions and the SG read the correct 1.010 or less today. I suppose if I had stirred it, nothing would be different, then? That is, the conditioning made stirring unnecessary, but inconsequential if I did? (just for the sake of learning, I ask this)

First ferment was indeed under airlock.
I just finished racking it.

However, two things happened that may not be good or may be indifferent...
1:
I have previously made beer, so I am using the beer equipment, which means a 5 gallon carboy. So what I did was to rack into the 5 gallon carboy *and* a one gallon jug. The next step (in 10 days or so) where I am to add the stabilizers and degas, my plan is to rack them both into the primary ferm. bucket first, then add stabilizers (maybe let it sit for a few hours) then rack back to the carboy and the jug.) Doing so would hopefully ensure a nice even mixture of the additives.

Is this dumb to do? Sure it isn't proper, but I would think it will still work out in the end.


2:
The gallon jug I bought said it used a #6 stopper. I put it in the neck of the jug, but when I then tried to put the airlock in the stopper, the stopper pushed its way through. All the way through.
I had another stopper, but not another sanitized jug, so I put the airlock in place first, then set the assembly into the neck of the jug. The other stopper is still floating about inside.
Should I get a another jug, sanitize and transfer to that one? or just not worry about it?

 

[jet]

I made that kit when I first started, back in February. I thought you weren't supposed to install the airlock until after racking it out if the bucket.

Regarding the stopper, I wouldn't worry about it. Also, I insert the airlock in the stopper before putting it in the jug.

 

[cpfan]

vizman:

Rack into your primary, add the additives. STIR VERY WELL. Stir again and again. You are degassing at this point, and most first timers don't degas enough. Then transfer back to the jug and carboy.

The wine will degas a little quicker due to the surface area in the primary, but it will also oxidize more quickly if you leave it too long.

BTW, I don't agree with Bob/Gonzo. Partly because I'm not sure what conditioning means with regard to kits. Personally I stir VERY WELL before pitching the yeast. This should add enough oxygen to the must. It's also necessary to dissolve/mix the bentonite. Then I ignore the wine for 6-7 days unless there is something floating (eg fruit, oak tea bag). If there is something floatiing, I stir gently or turn the floating item under every day. Vigourous stirring at this point will introduce oxygen and/or remove the CO2 layer that is protecting the wine in the primary.

Steve

 

[vizman]

I made that kit when I first started, back in February. I thought you weren't supposed to install the airlock until after racking it out if the bucket.

The kit's instructions just say to "Cover the fermenter." I went ahead and put the airlock on, even though it didn't specify. I thought it wouldn't hurt.

Regarding the stopper, I wouldn't worry about it. Also, I insert the airlock in the stopper before putting it in the jug.

I inserted the airlock in the stopper before plugging the jug the second time around

I guess I won't worry about the floating first stopper.

 

[vizman]

Rack into your primary, add the additives. STIR VERY WELL. Stir again and again. You are degassing at this point, and most first timers don't degas enough.
The wine will degas a little quicker due to the surface area in the primary, but it will also oxidize more quickly if you leave it too long.

Thanks for the tip. I hadn't heard it quite stressed this much. I suppose I could have inferred such by the drill attachment of the paddle though

I definitely stirred well before pitching. There was nothing else added, but the SG came out correct today, so I suppose (hope) all is good.

@jet - how did it turn out for you?

 

[gonzo46307]

@gonzo - ah ha...thanks for the info. I stuck with the directions and the SG read the correct 1.010 or less today. I suppose if I had stirred it, nothing would be different, then? That is, the conditioning made stirring unnecessary, but inconsequential if I did? (just for the sake of learning, I ask this)

First ferment was indeed under airlock.
I just finished racking it.

However, two things happened that may not be good or may be indifferent...
1:
I have previously made beer, so I am using the beer equipment, which means a 5 gallon carboy. So what I did was to rack into the 5 gallon carboy *and* a one gallon jug. The next step (in 10 days or so) where I am to add the stabilizers and degas, my plan is to rack them both into the primary ferm. bucket first, then add stabilizers (maybe let it sit for a few hours) then rack back to the carboy and the jug.) Doing so would hopefully ensure a nice even mixture of the additives.

Is this dumb to do? Sure it isn't proper, but I would think it will still work out in the end.


2:
The gallon jug I bought said it used a #6 stopper. I put it in the neck of the jug, but when I then tried to put the airlock in the stopper, the stopper pushed its way through. All the way through.
I had another stopper, but not another sanitized jug, so I put the airlock in place first, then set the assembly into the neck of the jug. The other stopper is still floating about inside.
Should I get a another jug, sanitize and transfer to that one? or just not worry about it?

Stirring might have made the fermentation react faster, but yes, it would have been inconsequential overall. Since you don't have the correct equipment for a wine kit, you do what you gotta do. It would be best to combine the 5 gallon + 1 gallon into a bucket, then add the sulfite, sorbate, and clearing agent as instructed. Then rack back into the 5 gallon + either a 750ml or 1.5l wine bottle.

I can't comment on your #6 stopper, I've only purchased the generic stopper that fits the 6.5/6/5/3/1 gallon or, if you flip it over it'll fit a 1.5/.75L wine bottle w/airlock.

Peace,
Bob

 

[gonzo46307]

vizman:

Rack into your primary, add the additives. STIR VERY WELL. Stir again and again. You are degassing at this point, and most first timers don't degas enough. Then transfer back to the jug and carboy.

The wine will degas a little quicker due to the surface area in the primary, but it will also oxidize more quickly if you leave it too long.

BTW, I don't agree with Bob/Gonzo. Partly because I'm not sure what conditioning means with regard to kits. Personally I stir VERY WELL before pitching the yeast. This should add enough oxygen to the must. It's also necessary to dissolve/mix the bentonite. Then I ignore the wine for 6-7 days unless there is something floating (eg fruit, oak tea bag). If there is something floatiing, I stir gently or turn the floating item under every day. Vigourous stirring at this point will introduce oxygen and/or remove the CO2 layer that is protecting the wine in the primary.

Steve

Hi Steve...how dare you not agree with me...?!?!?!?...LOL!

::

I think we can agree that if you follow the instructions on the kit, you don't need to stir everyday, twice a day, like you need to with fruit wines. The kits are formulated to be pretty much "hands off" for the first 6-7 days before you transfer them to the secondary...(at least the Winexpert kits are)

The OP mentioned the fact that most of the recipe's he read stated that you need to stir the wine twice a day, from the beginning. This is true for most homemade wines and fruit wines, but for kit wines it's best to just follow the instructions.

Peace,
Bob

 

[jet]

...
@jet - how did it turn out for you?

It turned out fine. At bottling, I would describe it as a typical CA pinot.