RJ Spagnols SG, dry too fast?

[Charlietuna]

I Started a batch on 8-2-11. sg= 1.1. I tried to add some water to get it down a little but it seemed like I was adding a lot of water & the sg was barely moving. the instructions say 1.08-1.1 so I started it.

8-8, all activity had stopped this morning, I tested the sg. SG = .997. Instructions say day 6-8 sg of 1.02 or lower. I racked.

My temp has been upper 70's in the room this was stored.

the next step on instructions say "day 20, sg=.998 or lower. I'm already at
.997.

First, why did it move this fast? Temperature? Will this affect flavor?
Second, should I still give it another 14 days as the instructions say before going to the next step - stabilizing & clearing?

Thanks,

Brian

 

[Tom]

You guessed it. You had some active yeast and the temps were high.

Ck the gravity and if the same for 3 days stabilize. It may go down a little to .990

 

[Charlietuna]

Thanks Tom, I moved it to the basement where temps are upper 60's right now. I'll check sg agian tomorrow. I guess even if I stabilize early, I'll leave it in bulk storage until at least Day 35 before bottling.

Brian

 

[Flem]

Please don't rush to bottle it. You'll end up with a much better (and clearer) wine. IMO

 

[Charlietuna]

Not in a rush with this one at all. I've got plenty of cabernet in the cellar.

 

[cpfan]

Thanks Tom, I moved it to the basement where temps are upper 60's right now. I'll check sg agian tomorrow. I guess even if I stabilize early, I'll leave it in bulk storage until at least Day 35 before bottling.

Brian... Which Spagnols kit is this? You should always tell us because sometimes it makes a diffrence.

In my experience, many Spagnols kits finish about .995.

I would suggest you get the wine out of the cool basement until after the additives are added and the wine is degassed. Cool wine does NOT degas easily.

Steve

 

[Charlietuna]

It's the Grande Cru International Australian Cabernet Sauvignon. I've let the last few RJ kits set in the basement with no issues - after primary. Although my skeeter pee seems not to want to degass. It may live it's entire primary & secondary life in my dining room at 77F. But, If I see any concerns with degassing I will move it back up for a while. You have a very valid point. I have a vacuum pump that I'm hoping overcomes stingy gas.

i as well as some of my wine drinking friends were suprised at how good this wine tastes at an early age.

Thanks, Brian

 

[gfdavis3]

If it occasionally makes a difference depending on the kit, would it make a difference if it were a Grand Cru International German Piesporter? The previously described problem is what has happened to me with this kit. On day 1, my SG was 1.087, today on day 7 I went to do the secondary fermentation step which is to be done at SG of 1.020 on day 6-8. My SG is .998. The stabilize and clear step is to be done on day 20 at SG of .998-- where I am now on day 7. I assume the answer is the same, to see if the SG stays the same for 3 days and stabilize, but I hate to assume. I would think those extra 13 days should be there for a reason. Additionally, I don't think the SG will remain constant just yet as the airlock began to bubble within 10 minutes after putting it on the carboy and continues to do so. My temperature throughout the primary fermentation was 74 degrees, right within the recommended range of 70-80 so I don't know why this is going so fast. Then too, I'm new at this so I apologize if my ignorance is annoying. Just trying to learn... Any help would be most appreciated.

Thanks,

George

 

[Putterrr]

If it occasionally makes a difference depending on the kit, would it make a difference if it were a Grand Cru International German Piesporter? The previously described problem is what has happened to me with this kit. On day 1, my SG was 1.087, today on day 7 I went to do the secondary fermentation step which is to be done at SG of 1.020 on day 6-8. My SG is .998. The stabilize and clear step is to be done on day 20 at SG of .998-- where I am now on day 7. I assume the answer is the same, to see if the SG stays the same for 3 days and stabilize, but I hate to assume. I would think those extra 13 days should be there for a reason. Additionally, I don't think the SG will remain constant just yet as the airlock began to bubble within 10 minutes after putting it on the carboy and continues to do so. My temperature throughout the primary fermentation was 74 degrees, right within the recommended range of 70-80 so I don't know why this is going so fast. Then too, I'm new at this so I apologize if my ignorance is annoying. Just trying to learn... Any help would be most appreciated.

Thanks,

George

You will be fine. Use the instructions as a guideline. It won't hurt it to sit in the secondary for those 13 days even if you are at .998. Going forward observe the look of your primary as the process goes along. Check the SG regularly and you will be able to see how things proceed and wont be surprised when the SG shoots through your target range.

Yesterday I started 4 kits (WE LE Gruner Vertliner, WE Selection French Chardonnay, WE South African Cab Sav, RJS Cru Select Italian Pinot Grigio) This morning they are working fine but only the red has any visible foam. Temps are at 74 on the stick on thermometers. I will start to check the SG in 2 more days. I'm sure they will reach 1.010 at different times when I will move them to secondary's. I want to move them all on the same day so I will use the 1.010 as a guideline only. Some may be above or below that level but close is good enough at this stage.

Cheers

 

[gfdavis3]

Thanks for your time and assistance! I had definitely decided to not let myself be surprised -at least in the same situation- going forward. I am just so worried about contamination and want to remove the airlock as little as possible, but I'll be checking the SG at least every other day in the future. Thanks again and good luck with your kits.

 

[cpfan]

gfdavis...the one Spagnols brand that I have seen differ in final sg is the Cellar Classic Winery Series. BTW, different Spagnols brands have different instructions, and I just read somewhere that they are changing their instructions again.

Steve

 

[Putterrr]

If anyone is interested in how the SG changes for different wines here are my 4 wine kits after 3 days. I fermenting at around 75 degrees. All say it should be below 1.010 in 5-7 days except the Pinot which is 14 days till fermented dry (I will still be moving the pinot to secondary when below 1.010). Instructions are guidelines.


Wine start SG day 3 SG

WE Selection
French Chardonnay 1.080 1.022

WE Limited Edition
Gruner Vertliner 1.083 1.035

RJS Cru Select
Italian Pinot Grigio 1.085 1.018

WE Limited Edition
S African Cab Sav 1.092 1.045

 

[Putterrr]

Update


Just a further update to show how SG moves differently for different kits. This is probably the only time I will every start 4 kits at the same time.

Wine --------------start SG -- day 3 SG -- day 4 SG

WE Selection Intl
French Chardonnay --1.080 ----1.022 ------1.008 Racked to secondary

WE Limited Edition
Gruner Vertliner------1.083 ----1.035 ------1.018

RJS Cru Select
Italian Pinot Grigio ---1.085 ----1.018 ------1.000 Racked to secondary

WE Limited Edition
S African Cab Sav ---1.092 ----1.045 ------1.026

 

[Dugger]

For a couple of years I tracked the SG of my wines using this graph and it was my experience that the SG generally dropped about 20 points per day once fermentation got going and then tapered off when it approached 1.000. Most of the curves were about the same.

 

[Putterrr]

Nice graph dugger

you create a post dealing with SG and how it changes and have it put in the tutorial section

the question of fermenting too fast or slow comes up allot

Cheers

(just startedd an En Primeur Coastal Cabernet Sauvignon yesterday, markdown to $100. kit from 2010, sweet)

 

[Rocky]

Dugger, really great idea! You don't mind if we plagiarize do you? I am going to make a similar chart and add temperature to it so I can graph both metrics. Thanks.

 

[Dugger]

These were charts I got at a local brew store and were originally made up by WinExpert; they are quite old and probably not produced anymore but you never know. Glad they may be of some use to you. I'll attach photos of the whole chart.