WineXpert Vintners Reserve Savignon Blanc Questions

[hobbyiswine]

A couple of questions about my WE sauvignon blanc...
I started the kit on Dec. 21 at about 9pm. Before pitching the yeast I first tested my SG and it was way low (1.04) but then I re-read the instructions and I had forgotten to "stir vigorously" so I did and my SG came up to 1.075. This was on the very bottom end of the SG scale per manufacturer instructions. I then pitched the yeast. It started to ferment (bubbles coming through the airlock) in about 15 hours and has been bubbling away nicely for the last 5+ days.

The SG of 1.075 seems low. Anyone else made this kit? A finished wine of 10.5% seems low, especially when advertised as I think a 12-12.5% kit.

Also, anyone have any luck testing finished wines with a vinometer? I was going to get one but it seems they have an "error" window of about +/- 3% which doesn't seem to help much.

 

[Rocky]

Hobby, I agree that 1.075 is very low for a starting SG for Sauvignon Blanc. I would have added sugar (in the form of simple syrup) to increase it to around 1.095. Are you sure you added the correct amount of water and not too much? If you let the wine ferment down to really dry (SG 0.992 or less), you would be at about 11% ABV, which would not be too weak. There is not a lot you can do now except perhaps fortify it with alcohol if you want to be closer to 12.5%.

I have never used a vinometer and I understand they are notoriously inaccurate and virtually useless.

 

[hobbyiswine]

Thanks for the reply! I tried to follow the directions closely as to not mess up my first batch. I added the correct amount of water. Only thing I could think is that perhaps my "vigorous" stirring (with my spoon) was not quite enough to thoroughly mix the concentrate and the water. I am investing in a whip for degassing and will use it to mix my next batch of must.

When my second test of the must hit 1.075 I pitched the yeast only to do some more research and see that perhaps that was a bit low. I would be surprised if my kit was weak on sugar and think it is more the result of my stirring, or lack thereof. If the must was kinda stratified with more sugar on the bottom will this effect my fermentation? It has really been going strong for 5 days. That was the reason for the vinometer to test the final ABV%. I am in no rush so will be sure to leave in the secondary until SG is as low as it will go.

 

[cpfan]

Which WE Sauvignon Blanc?

Steve

 

[hobbyiswine]

It is a Vintners Reserve. Most basic version. Green box.

 

[cpfan]

It is a Vintners Reserve. Most basic version. Green box.

I haven't made that kit, but I would have expected about 1.080. Have you checked the hydrometer in clear water to make sure that it is reading correctly? Also there is a factor to be added for temperature. Most hydrometers are calibrated at 60F, others at 68F.

Steve

 

[hobbyiswine]

I checked the hydrometer in water. It is calibrated for 60F and checked out ok. I didn't have a thermometer when I started the kit but all liquids were at room temperature so I am guessing they were around 73-75F. I have since purchased a nice digital thermometer and had checked the must on day 2. It was at 74.8F so I think my guess of the initial temperature to be pretty close. Seems like temps in the mid 70s may add a little to the SG so perhaps it was closer to 1.078ish?

I just checked my SG and it is currently at 1.012 and temp is 75.3F. Still really bubbling away so I am going to leave it for 2-3 more days before transferring to secondary.

 

[hobbyiswine]

One more question...for today...will likely have more tomorrow...

I am leaving the day after tomorrow (to visit wineries of course) and am considering to transfer to my secondary tomorrow on day 7 or wait until I come back on day 9. The fermentation in the primary is still going strong with the bubbles about one per second from the airlock and current SG is at 1.010. This may slow tomorrow but it has been steady for about the last 4 days without a slowdown in sight.

 

[cpfan]

One more question...for today...will likely have more tomorrow...

I am leaving the day after tomorrow (to visit wineries of course) and am considering to transfer to my secondary tomorrow on day 7 or wait until I come back on day 9. The fermentation in the primary is still going strong with the bubbles about one per second from the airlock and current SG is at 1.010. This may slow tomorrow but it has been steady for about the last 4 days without a slowdown in sight.

Day 7...day 9? IMO, it's your choice. I don't think it will make a big difference. Some RJS instructions keep the wine in primary to Day 14. Some people ferment their wine to dry in the primary all the time.

Personally I move the wine to carboy around day 7, but only if the sg is 1.005 or less. You'll develop your own system over time.

Enjoy the winery visits. Maybe you'll be able to pick up some empty bottles.

Steve

 

[hobbyiswine]

Thanks cpfan After visiting the wineries and getting some 'inspiration' I am going to stop at the homebrew supply and pick up my next kit Think I will just leave everything alone until I get back. Then I can transfer the first batch to secondary, clean and sanitize the primary and get the next batch going.

 

[hobbyiswine]

Making pee from the sav blanc yeast slurry

Change of plans...decided to try and make my first skeeter pee from the yeast slurry left in the primary from this batch of sav blanc rather than start another kit. I started a new thread in the skeeter pee section of the forum with a couple questions if ya'll have any input. Thanks!

 

[hobbyiswine]

Wanted to try and post an image to see if it would work. Racking from primary to carboy.

The wine has been in the secondary for a few days. Checked the SG today and it was down at .993 and still bubbling. About one bubble through the airlock every 15 seconds or so. Seems like the fermentation is never going to stop. I wanted to give it a mix and de-gas with the drill and stir stick but have resisted so far. I was thinking that might mix it up a bit and get the ferment to finish but I am trying to just be patient and let it keep doing its thing.

 

[hobbyiswine]

top up with wine or water?

My sav blanc in the secondary is almost done. SG at .992 and only bubbles once every few minutes. I am going to add the stabilizers and fining agent this weekend. The instructions say to top up the 6 gallon carboy with water. Can't I also top up with wine from another bottle from the store? Any advice one way or the other?

 

[Flem]

I always top up with the same or similar wine. I would NEVER use water. Good Luck!!