RJ Spagnols VDV Starts Faster Than WS

[bkisel]

I'm on my second WS kit (Super Tuscan) with 5 VDV kits under my belt. I've noticed that the VDV kits start aggressive fermentation in about half the time it takes the WS kits to start really cooking, why is that? Could it be because of the grape skin pack or the heavier oaking with the WS vs. VDV kits? The 9L vs. 18L worth of juice?

Thanks...

 

[Boatboy24]

What yeasts are being used? Some are slower starters than others.

 

[BernardSmith]

I have never made kits but I wonder if different yeasts have different lag times but when you say "aggressive" are you referring to the amount of foam and froth or to the drop in gravity. I suspect that temperature may have something to do with how fast your wine is fermenting but I wonder if some wines have more solids in the must and the more tiny particles there are in a must, the more violently the CO2 is likely to be expelled - and so the greater the froth and head.

 

[cpfan]

I'm on my second WS kit (Super Tuscan) with 5 VDV kits under my belt. I've noticed that the VDV kits start aggressive fermentation in about half the time it takes the WS kits to start really cooking, why is that? Could it be because of the grape skin pack or the heavier oaking with the WS vs. VDV kits? The 9L vs. 18L worth of juice?

Thanks...

Could be temperature. Cooler fall temperatures could lead to a slower start.

Steve

 

[bkisel]

It came to my mind this morning that it might well be due to temperature. I'm not certain but my thinking is that by starting with 18L at room temperature (with this WS kit started 3 days ago @ 72F) and using room temperature bottled spring water I had 23L must temperature lower than with the other kits that started with 9L of juice concentrate. With the smaller kits I was using "warm" tap water for dissolving the bentonite. The water to top off the small kits to 23L could have easily have been warmer than room temperature.

Anyway, as the saying goes... all is well that ends well.

Thanks...