WineXpert Topping up a good kit

[olusteebus]

I have only used a couple of cheap kits so far up until I got some wine expert Coastal White which I assume is a pretty good kit. I did two batches.

I have followed the directions closely and have racked one time, leaving the gross lees. I guess I could have kept some of the lees but I ended up with 11 gallons and I should have 12.

Now, I have stabilized, degassed and began the clearing process and I have to wait 2 weeks before bottling (actually gonna bulk age about 6 months.

The instructions say I can top up with water. I have not done that yet as I did not top up with water on the cheap kits.

Would it be best to top up the 11 gallons with a gallon of water or should I mix in some commercial wine?

 

[Rocky]

I would size down to smaller containers but if you cannot do that I would definitely get a commercial wine to top up with in this case. There are some fairly reasonable cholces out there and for the amount you will be adding, it would not make a lot of difference.​

 

[ShawnDTurner]

MOREWINE has a 3 lb bag of marble for 14.95. I use marbles and commercial wines.

 

[cpfan]

I have only used a couple of cheap kits so far up until I got some wine expert Coastal White which I assume is a pretty good kit. I did two batches.

Winexpert's Vintners Reserve Coastal White isn't what I would call a pretty good kit. Gotta move up to one of the Selection kits at minimum.

Steve

 

[DoctorCAD]

I really hope you are making 2 kits!

 

[olusteebus]

Winexpert's Vintners Reserve Coastal White isn't what I would call a pretty good kit. Gotta move up to one of the Selection kits at minimum.

Steve

I thought they were pretty good as the price was listed as about 75 bucks but it was two for one. I have since found out they are a good bit less than $75.

also, it was advertised with bold flavors and I understand it is somewhat weak in the taste area.

Oh well, it was cheap.

 

[Rocky]

olusteebus, I bought two of them on the "two for" sale that Midwest was having. I was looking for a nice, everyday, afternoon type wine for my Bride. I plan to "play"" with them a little (probably white raisins and some citric extracts). I am confident that we can make a very nice wine out of these kits. Keep the faith!

 

[wineh]

stabilizing day top-up

From the Winexpert website:
"Instructions, Topping Up After Stabilizing

Winexpert kits are designed to be topped up with water, exactly once, up to 920 ml (about a quart). This can only be done at the fining and stabilizing stage, after all of the finishing ingredients have been added to the carboy. The kits themselves are purpose-designed to be exactly 4% over-strength, to take this topping water into account. If you were to top with wine instead of water at this point, you would not improve the kit, but merely put it out of spec.
Written by Phyl on March 24, 2011 at 12:58:47 PST."


After the wine clears (another week or two) you will rack the wine off of the sediment. At that point you should top up again with a similar wine.

 

[olusteebus]

olusteebus, I bought two of them on the "two for" sale that Midwest was having. I was looking for a nice, everyday, afternoon type wine for my Bride. I plan to "play"" with them a little (probably white raisins and some citric extracts). I am confident that we can make a very nice wine out of these kits. Keep the faith!

I have stabilized so I assume it is too late for any raisins.

 

[DirtyDawg10]

I use commercial wines to top up with. Down the road when I have more of a selection built up in my homemade collection I will use that. Some people feel that spending the money on a commercial wine to top up is a waste of money. The way I look at it there is no waste. Any commercial wine you put in there you will eventually be able to drink anyway. Where as watering down your wine has the potential to waste the entire batch.

 

[MonkeyK]

I found this kit (along with VR chardonnay) dissapointing. Weak body at least, I am not recalling my initial tasting notes. I also had a problem with this kit where I had degassed less than I thought before bottling. So it went back into the carboy for degassing and I added a small amount of ft blanc soft where it will sit out a month before I filter and re-bottle it . The tannin improved the body, but killed some of the tart - still a net improvement.

 

[ColdClimateWines]

I am confused by your statement of " I have kept the gross lees..... Have stabilized"

If you have lees is your wine still fermenting? Is your sg .90 or there a outs? If it is still fermenting which I suspect it is unless u added chemicals u will have co2 in headspace .

U can get a small bottle of co2 and add to the headspace. Better wine will result than (ugh) water

Btw Why all of this degassing stuff?

 

[olusteebus]

I am confused by your statement of " I have kept the gross lees..... Have stabilized"

If you have lees is your wine still fermenting? Is your sg .90 or there a outs? If it is still fermenting which I suspect it is unless u added chemicals u will have co2 in headspace .

U can get a small bottle of co2 and add to the headspace. Better wine will result than (ugh) water

Btw Why all of this degassing stuff?

No, it is not on the gross lees. Actually, most of the yeast and stuff is gone. I do expect some more while fining.

It is no longer fermenting and is right at an sg of .995 or .996.

I degassed it by stirring, did not take long. I put a vacuum to it and only big bubbles came up.