RJ Spagnols RJS Cru Select Brunello question

[Paulc]

So I started this kit on Jan. 26th. On Feb. 8th I measured the SG at 0.999 so I racked into bucket, added sulphite, pot. sorb. according to kit instructions. Degassed and added k-sol and chitosan and then racked back into 5 gal carboy(plus some extra in 1/2gal jug). I was planning on leaving the wine to bulk age for 3 months as least so I added 5 crushed campden tabs to the 5gal. By Feb 15 it was clear a very slow ferment was still happening...like one small bubble through the lock every 15 min or so.

I am assuming I racked too early??? I now am guessing that if it needs to ferment a bit more I should let it...Right decision or not?

I am now thinking perhaps I should rack it again and perhaps treat again with pot. sorb? I wanted to let it sit in a carboy for at least 3 months...maybe even not bottle it til this fall. But I should get it off whatever yeast has been growing in the last couple weeks correct? What SG should I have waited for to rack and treat?

TIA, paulc

 

[surlees]

The best strategy is to just leave it as it is. It may still be fermenting slowly or off-gassing some residual CO2. The K-sorbate does not kill existing yeast, only prevents yeast reproduction. The SO2 kills bacteria and prevents oxidatioon. So, some of the original yeast may still be alive and fermenting the small amount of residual sugar that may be left. There shouldn't be enough yeast left to hurt anything. The sur lies process relies on leaving some dead yeast for several months. I would only rack if you still have 1-2 inches of gross lees.

Fred

 

[cpfan]

Paulc:

My experience with Cru Select kits is that they finish around .995. Given a decent temperature, I would have expected the kit to reach .995 in the two weeks that you gave it. So what was the temperature during primary?

Steve

 

[mmadmikes1]

I think you added sorbate and campden to early. keep the temp good and leave it alone. Just because WINE Has bubbles does not mean it is still working. Wine off gasses if degasses was done incomplete. But at6 999 I would expect to to still be fermenting and the degassing you did was a waste of time and you will need to do it again.

 

[Paulc]

ferment was done at 70-72 degrees Far.

So do I leave it for 2-3 months and then retreat it? Or just leave it? thanks,

 

[cpfan]

ferment was done at 70-72 degrees Far.

So do I leave it for 2-3 months and then retreat it? Or just leave it? thanks,

I doubt that you're planning to sweeten this wine, so don't worry about the sorbate. Plus, you really should never double dose the sorbate.

Depending on how much sediment appears, you may wish to rack again in a month. Then leave until you're ready to bottle.

BTW, you added a fair amount of K-meta on Feb 8th. The package from the kit PLUS 5 campden tablets. That will definitely slow down any yeast activity. That plus the sorbate makes it difficult to predict what will happen with the slight amount of residual sugar (.999 over .995 is not much of a difference). Normally the extra K-meta would not be added till day 42 (as per the instruction sheet).

Steve

 

[Paulc]

I swear there is a spot on the box that has "hints" for working with the kit and it said that if planning on holding onto the bottles beyond a year or two to add extra k-meta. I just looked briefly at the instructions and did not see it but I swear I read it somewhere with the kit...

But either way, I will let it bubble slowly away until the end of March at least and then see what it looks like. Thanks for the feedback. Paul

 

[cpfan]

I swear there is a spot on the box that has "hints" for working with the kit and it said that if planning on holding onto the bottles beyond a year or two to add extra k-meta. I just looked briefly at the instructions and did not see it but I swear I read it somewhere with the kit...

But either way, I will let it bubble slowly away until the end of March at least and then see what it looks like. Thanks for the feedback. Paul

From the online instructions, Day 42

3. If ageing past 6 months we suggest adding an extra 1/4 teaspoon of sulphite to the Primary Fermenter to prevent premature oxidation of the wine.

BTW, it says primary because the instructions suggest racking to primary before bottling.

Steve