WineXpert Skipping clearing

[markandjill]

Hi all. I am about to start my fifth kit. It's a WE Eclipse Lodi Ranch Cabernet Sauvignon. I'm thinking about skipping all the finishing agents, including bentonite, and only adding kmeta. I want to bulk age for at least a year and truly capture the purest expression of the grape with this kit. Has anyone tried this? I have plenty of patience but I want to be sure I make the best wine possible. What do you think?

 

[vacuumpumpman]

Hi all. I am about to start my fifth kit. It's a WE Eclipse Lodi Ranch Cabernet Sauvignon. I'm thinking about skipping all the finishing agents, including bentonite, and only adding kmeta. I want to bulk age for at least a year and truly capture the purest expression of the grape with this kit. Has anyone tried this? I have plenty of patience but I want to be sure I make the best wine possible. What do you think?

I think you will be fine - I do not use fining agents unless I have to. But I do cold stabilize to help clear and drop any tartrates.

 

[Thig]

Nothing at all wrong with this, I typically age in carboy for a year before bottling and it usually clears just fine.

 

[markandjill]

Thank you. This confirms my gut feelings on the topic. I appreciate the feedback.

 

[Brian55]

Hi all. I am about to start my fifth kit. It's a WE Eclipse Lodi Ranch Cabernet Sauvignon. I'm thinking about skipping all the finishing agents, including bentonite, and only adding kmeta. I want to bulk age for at least a year and truly capture the purest expression of the grape with this kit. Has anyone tried this? I have plenty of patience but I want to be sure I make the best wine possible. What do you think?

I agree with everything but the bentonite. I can't find the source article at the moment, but I remember something from Tim V. about the bentonite in primary not being about clarification, but helping re-suspend the yeast or something to that effect. But I definitely agree on skipping the finishing agents and just letting it all drop out during bulk aging.

 

[wineh]

I agree with everything but the bentonite. I can't find the source article at the moment, but I remember something from Tim V. about the bentonite in primary not being about clarification, but helping re-suspend the yeast or something to that effect. But I definitely agree on skipping the finishing agents and just letting it all drop out during bulk aging.

Page 22, WineMaker Guide to Wine Kits:
"A primary fining agent for wine, bentonite is also useful when added to a clear juice or must just prior to pitching the yeast to speed the onset of fermentation."

 

[Deezil]

Bentonite will also heat stabilize the wine, removing proteins (I believe?) that cause a haze when the wine reaches too high of a temperature. I would add it on the 3rd day of fermentation though, as opposed to prior to.

 

[richmke]

About 1+ years ago, I started skipping all the stuff mentioned, including the bentonite. I also stopped actively degassing, and letting bulk age 9-12 months.

So far, it seems to be working fine.

 

[wineforfun]

About 1+ years ago, I started skipping all the stuff mentioned, including the bentonite. I also stopped actively degassing, and letting bulk age 9-12 months.

So far, it seems to be working fine.

I like this process. How do you check to make sure you have enough k-meta in it so it doesn't oxidize? And how often do you check it and rack it?

 

[richmke]

How do you check to make sure you have enough k-meta in it so it doesn't oxidize? And how often do you check it and rack it?

I rack every 3 months and add 1/4 tsp of k-meta per 6 gallons.

I don't have an SO2 tester.

 

[wineforfun]

I rack every 3 months and add 1/4 tsp of k-meta per 6 gallons.

I don't have an SO2 tester.

And you've had no problems doing it this way?

 

[GaDawg]

I believe the bentonite attracts the yeast and when the co2 is produced it floated to the top where the co2 is released. Then is sinks to the bottom and the process started over creating circulation.

 

[richmke]

And you've had no problems doing it this way?

I haven't noticed any. With a properly topped up carboy, there is very little air leakage. Oak Barrels are an entirely different issue.

 

[wineforfun]

I haven't noticed any. With a properly topped up carboy, there is very little air leakage. Oak Barrels are an entirely different issue.

Awesome, thanks for the reply.