RJ Spagnols RQ Carrusel

[Steve_M]

Arrived yesterday,
Pitched yeast QA23 2 packs tonight 3oz of supplied oak in paint strainer bag. Temp of must right about 72F, basement cool hovering at 58F. If temp drops too much will throw in aquarium heater.
I'm going to follow the supplied directions for most part. If more oak is needed will add when aging.
This is only my third kit wine, first ever white.
Will keep updates coming along.

Steve

 

[geek]

I'm hoping FVW sells some of them at a discount if they bought too many, that kit sounds tempting

 

[Brian55]

I'm hoping FVW sells some of them at a discount if they bought too many, that kit sounds tempting

I would have bought some of RJ's RQ this year, but they were priced higher than WE and CC and also 16L vs. 18L
They'd have to be discounted quite a bit to catch my interest.

 

[vernsgal]

Arrived yesterday,
Pitched yeast QA23 2 packs tonight 3oz of supplied oak in paint strainer bag. Temp of must right about 72F, basement cool hovering at 58F. If temp drops too much will throw in aquarium heater.
I'm going to follow the supplied directions for most part. If more oak is needed will add when aging.
This is only my third kit wine, first ever white.
Will keep updates coming along.

Steve

I have found when fermenting in a cool room it seems to take a little longer but usually goes dry. You could also just drape a blanket around pail instead of heater(Just make sure you don't cover top with blanket so it ferments with lots of air) I cover top with damp towel.

 

[Boatboy24]

Fermenting white wines at cooler temps can be a very good thing. Don't worry about it too much. Just be aware it will probably take a little longer.

I've been happy with the white/rose wines I've made but a little disappointed with the nose. At warmer fermentation temps, some of those delicate aromas can get 'blown off'. With this one, I think I'm going to ferment by the basement door, in hopes of keeping things a bit cooler.

 

[Steve_M]

This mornings check shows temp to be 58F. Maybe a bit too cool?
Have it wrapped in blankets.
Steve

 

[Boatboy24]

This mornings check shows temp to be 58F. Maybe a bit too cool?
Have it wrapped in blankets.
Steve

Air temp, or must? I'd try and keep it in the low 60's.

 

[Steve_M]

Both basement is 57-58. Must 58. Raising temp now using aquarium heater
Steve

 

[joeswine]

In the mix

if you have the following this is what I would do for a good and full fermentation. Cover the top with a towel for bugs and Debra ,oxygenation will occur at a faster rate and a cross the entire surface of the wine, adding a heater strip in cooler areas this also helps concentration of flavors and allows for a better fermentation and above all don't rush the process.

 

[Steve_M]

if you have the following this is what I would do for a good and full fermentation. Cover the top with a towel for bugs and Debra ,oxygenation will occur at a faster rate and a cross the entire surface of the wine, adding a heater strip in cooler areas this also helps concentration of flavors and allows for a better fermentation and above all don't rush the process.

Thanks Joe,
I am doing pretty much the same. Have towel across, had hoped I could maintain temp but this proved to be just too cool in basement without aid of heating element. I don't have belt, but have aquarium heater in must at lowest setting which is 67F. Just checked on it must temp is now at 66F and definitely see signs of activity.
Lastly I have no problem with this one taking 10-14 days to ferment dry.

Steve

 

[Steve_M]

Tonight's hydrometer reading 1.080. Temp 67F

Steve

 

[Steve_M]

This morning s.g. 0.997, racked into a 5gal. and a 1.5L will let it go for another day or two then add meta. I don't think I'm going to follow directions with regards to adding clearing agents. Letting this one sit on its own. Not sure if I need/want to add more oak though?

Steve

 

[geek]

This kit looks really nice to make, but too expensive....

 

[Boatboy24]

Just kicked this one off. Going by the book. I almost didn't put the oak in, but at the last minute decided to just go with it. I plan to do any topping off with Viognier, to hopefully add to the aromatics. Also, I put the 8 gallon fermenter inside my 20g Brute, which had some cool water in it. I'm going to try and keep temps down by adding some ice to the Brute now and then.

There was a slight plastic-y smell to the juice. First time I've ever noticed that.

 

[geek]

Just kicked this one off. Going by the book. I almost didn't put the oak in, but at the last minute decided to just go with it. I plan to do any topping off with Viognier, to hopefully add to the aromatics. Also, I put the 8 gallon fermenter inside my 20g Brute, which had some cool water in it. I'm going to try and keep temps down by adding some ice to the Brute now and then.



There was a slight plastic-y smell to the juice. First time I've ever noticed that.

Not even swapping the yeast? [emoji47] lol

 

[Boatboy24]

Not even swapping the yeast? [emoji47] lol

I bought some D47, thinking the kit would come with EC-1118, but it came with QA23. That looks like a good fit for this wine, so I'm sticking with it.

 

[Boatboy24]

It's percolating along now. Temp holding at 64.5 degrees. I added a handful of ice cubes to the Brute to cool things off a tad more.

 

[Steve_M]

Cellar temps when I was fermenting were a bit low (58F). Had to add raise temp some, finished in about 9 days. Final S.G. 0.992, racked added kmeta then a couple of days later kielsol and chitons an. That was Friday morning, still cloudy fully degas send. I'm thinking cellar temps are too cold? This weekend we went Arctic here in the Northeast. I really don't have an efficient way of raising temp, will just let time pass take care of it.
If I were able to increase temp, should I stir again to incorporate the clearing agents again?

Steve

 

[Boatboy24]

SG last night was already down to 1.010. While temps never got that warm, I didn't try too hard to cool things off. They peaked around 68 and were back down to 67 last night. I'll probably rack tonight or tomorrow morning. Maybe Sunday, if things really slow down. Smells good, but some of those Viognier aromatics seem to be missing. I hope that effect isn't long term.

 

[Steve_M]

This morning 2/25/16 nearly 2 weeks after adding in the clearing agent wine has not fully cleared.
Don 't think it is due to CO2 being present, using the AIO feel that I sufficiently degassed wine.
I'm leaning towards the basement temps being too cold. Averaging about 55-59 F. I don't have a convenient place elsewhere in house to move it to, so my options are wait and wait some more or maybe add a space heater and blanket?

Steve