Mosti Mondiale Started first kit

[Goodfella]

These pictures are things that you guys have probably seen a million times.... Hope ya like them anyways.


I dumped the extra bottle worth into the carboy. I did what Georges video recommended. To fill a bottle before racking, in case it wont all fit in the carboy.

 

[PolishWineP]

Of course we like them! We always like pictures. It's good to show off something that you've created.

 

[Wade E]

Yes, we like pics here!

 

[Goodfella]

Getting closer to next step....


Now I am trying to decide about bulk aging, or going with the instructions. What do you guys think?

 

[Wade E]

If its a red wine bulk aging will prove itself after the first time bottling if you dont bulk age as you will have sediment in the bottles unless you filter your wine.

 

[Goodfella]

I have a filter I plan on using. Is bulk aging still worth while?

 

[v1rotate]

Bulk aging is practiced by lots of forum members. Personally I am extending the timeframes from 6 weeks to 13. That may not qualify as bulk aging, but early results suggest the wine tastes a lot better and sooner using that method. I have a large wine fridge where I like to age my wine as the summer temps are 77' in the house and winter varies from 68' to 74' which isn't real favorable to bulk aging.

There isn't a lot of reason to rush the wine into the bottle at 5 or 6 weeks.

 

[vcasey]

If you are expecting temp. swings, bulk aging will keep the wine at a steadier temp the bottle aging.The greater volume of liquid will hold the wine at a more constant temp.
Personally, I like bulk aging, because even filtering some of the big reds (especially grape pack kits) I'll find sediment from a wine that was clear at bottling. Also bottling is my least favorite chore of wine making so I tend to put it off as long as possible.

VC

 

[Goodfella]

Hey everybody...


Just an update on the Barolo.


I racked today and degassed. I am pretty much going be the instructions and everything is right where it should be.


When I degassed though... I hardly got any bubbles at all. I also used the vacu vin. and still got nearly nothing. Is that normal?

 

[smurfe]

Hey everybody...


Just an update on the Barolo.


I racked today and degassed. I am pretty much going be the instructions and everything is right where it should be.


When I degassed though... I hardly got any bubbles at all. I also used the vacu vin. and still got nearly nothing. Is that normal?

Sounds good and consider yourself lucky. When I quit snapping the lid tight on my fermenter bucket I eliminated my degassing problems. I used to have a terrible time with retained CO2.

 

[gaudet]

Sounds good and consider yourself lucky. When I quit snapping the lid
tight on my fermenter bucket I eliminated my degassing problems. I used
to have a terrible time with retained CO2.

It kinda makes sense though smurfe. If you have to overcome a pressure to escape then some CO2 should dissolve into solution. Its basically forced into solution aka the path of least resistance. I could be wrong.............

 

[Goodfella]

Hey everybody,


Been a while since I checked in with the first batch.


So far I have done everything the instructions said to do. I added the clarifiers, The instructions said to allow 7-10 days for the wine to clear. It is now day 12... And the wine does not look clear yet. My house has had a hard time staying in 75 With the summer heat. Would that be affecting it?


Should I just continue to wait? or should I rack it off the sediment, then wait?


Any advise would help....


P.S. I was able to find a "cooler corner" that is keeping it at about 69-70 now

 

[grapeman]

I would give it some more time and it should clear alright. You are making wine which is a process not assembling a car with an exact procedure to follow. Things are approximate with the wine.

 

[Goodfella]

Got a question.....


I added ingredients as the instructions suggested. I was not planning to bulk age, so I added the clarifiers when they were suggested.


If I decide to bulk age for like 6 months, Would that matter?


I would think it would be ok to bulk age clear wine, as long as I dont add the sorbate yet????

 

[Goodfella]

In Georges MM instructional video he says "never add sorbate without also added potassium metabisulfite"....


My question is... I added my P.M. as the instructions called for. It has now been a few weeks since I added it, If I move on to bottle, Do I add more PM when I add the sorbate?

 

[pelican]

It has now been a few weeks since I added it, If I move on to bottle, Do I add more PM when I add the sorbate?

Hi Goodfella,

I would add more just to be on the safe side.

George also posted after his Easter weekend wine-get-together that when they did some testing of sulphite levels in various bottles of home-brew wine, what they found (surprisingly!) was that most had surprisingly low ! sulphite levels.


If there isn't enough anti-refermentation protection from the sulphite already added, and you add sorbate, and the batch goes through MLF (which can happen in the bottle down the road even), you'll get a nasty bad smell of geraniums in your wine from the MLF interacting with the sorbate.

A little dab'll do ya, if you're old enough to remember that jingle,
and there's not much risk of harm in adding another dose - - if there's
a bit of a nose of sulphite when you go to drink it sooner than latter,
just let it 'breathe' and that will dissipate.

 

[Goodfella]

OK... Thanks!!!


What do you think about my post just before that one? Am I OK to bulk age a little bit if I already added the clarifiers? I figure it should be fine....