Well, I suppose if I am gonna ask dumb questions, this is the place to do it.
I'm sure this is actually pretty common, but I've just racked my first kit into the carboy, and now knowing what to expect, I'm nervous about its progress.
I think my big problem at this point is that every time I open things up to perform some necessary task (stirring skins, testing SG, or racking), I can't help but sneak a taste.
I've made mental notes of the transition my batch has gone through, and it's really been amazing. I guess I just want to check to be sure everything is "normal" at this point.
So I'm starting with a RJ Spagnols Grand Cru International California Red Zin. The kit comes with grape skins, and I have opted to add them directly to the wine.
During the first 4-5 days, I could tell something was happening, but things were slow. When I opened the bucket to stir the skins, the juice was beginning to taste like sparkly sweet grape juice with a hint of alcohol.
Then, on about day 5-6, there was a big change. The airlock really started bubbling constantly, really going nuts.
By the end of Day 8 (yesterday) the SG was down to 1.017 (from 1.098) and I deemed it ready to rack.
Siphoning went quite well, although I'm pretty sure some lees (and maybe a few grape seeds) took the ride into the carboy.
What really struck me this time was the taste. It had gone from being sweet to REALLY being able to taste the alcohol now.
The only thing that concerned me is that it KINDA tasted like wine, but almost tasted more like wine flavored alcohol (like a spirit) if that makes sense.
It smells fine (much like the grape juice first smelled, but not as sweet smelling).
Could there be something wrong, or am I just putting too much stock in the flavor of something that is nowhere near being done yet?
If you tell me to stop licking the spoon and just carry on baking cookies, I won't be offended. I guess I'm just wondering what to look for to make sure all is "well" in the process.
Thanks!
Scott
I'm sure this is actually pretty common, but I've just racked my first kit into the carboy, and now knowing what to expect, I'm nervous about its progress.
I think my big problem at this point is that every time I open things up to perform some necessary task (stirring skins, testing SG, or racking), I can't help but sneak a taste.
I've made mental notes of the transition my batch has gone through, and it's really been amazing. I guess I just want to check to be sure everything is "normal" at this point.
So I'm starting with a RJ Spagnols Grand Cru International California Red Zin. The kit comes with grape skins, and I have opted to add them directly to the wine.
During the first 4-5 days, I could tell something was happening, but things were slow. When I opened the bucket to stir the skins, the juice was beginning to taste like sparkly sweet grape juice with a hint of alcohol.
Then, on about day 5-6, there was a big change. The airlock really started bubbling constantly, really going nuts.
By the end of Day 8 (yesterday) the SG was down to 1.017 (from 1.098) and I deemed it ready to rack.
Siphoning went quite well, although I'm pretty sure some lees (and maybe a few grape seeds) took the ride into the carboy.
What really struck me this time was the taste. It had gone from being sweet to REALLY being able to taste the alcohol now.
The only thing that concerned me is that it KINDA tasted like wine, but almost tasted more like wine flavored alcohol (like a spirit) if that makes sense.
It smells fine (much like the grape juice first smelled, but not as sweet smelling).
Could there be something wrong, or am I just putting too much stock in the flavor of something that is nowhere near being done yet?
If you tell me to stop licking the spoon and just carry on baking cookies, I won't be offended. I guess I'm just wondering what to look for to make sure all is "well" in the process.
Thanks!
Scott
