joeswine
joeswine
- Joined
- Nov 15, 2007
- Messages
- 8,853
- Reaction score
- 2,878
Sharaz and corinthian grapes
Here is our kit that we received from Wineexpert. This kit had the bulk of the items listed below included (we added the Corinth grapes, simple syrup, different yeast, and extra tannins).
The box includes the following:
· Large bag of juice
· 1 Lb Corinth Grapes (we crushed them)
· 1 Package of ICV-D254 (this kit came with a red-star premium yeast packet, I choose this packet. More info below.)
· 2 Ball Jars of Simple Syrup (each ball jar equates to 1% abv)
· bentonite
· Metabisulphite
· Sorbate
· Chitosan-(Fining Agent)
· 1 Hungarian Oak
· 1 tbsp wine tannins
The Process:
· As always, sanitize anything that comes in contact with the wine. Including yourself. J
· Add half gallon of warm water to the primary fermenting bucket with the bentonite packet and stir until dissolved.
· Add the large juice package. (Be careful, it’s heavy!) Rinse this out with a little bit of spring water to make sure you get it all.
· Now, we take the SG reading. We’re at 1.080.
· Now, here comes the Hungarian oak!
· Here comes the fun part. YEAST! This kit came with a Red Star Premier yeast. I however choose to use ICV-D254. Cover with a towel and wait 5-7 days, gently punching down the grape skins.
These are the characteristics and the reasons why we choose the yeast we choose:
ICV-D254 (when used with Shiraz) makes wine that has a big mouth feel and rounding of tannins, intense fruit, more dried then fresh along with a nice spicy quality if present in the fruit. Helps with color, stability and its useful for adding body to blends.
(from here on down is still info for amarone, we have to still edit it. We are not yet in the secondary for the shiraz)
We are looking forward to our next tutorial now that this one is complete. Please give us feedback and recommendations of what type of wine you would like to learn how to make.
Wineexpert Shiraz Kit
Here is our kit that we received from Wineexpert. This kit had the bulk of the items listed below included (we added the Corinth grapes, simple syrup, different yeast, and extra tannins).
The box includes the following:
· Large bag of juice
· 1 Lb Corinth Grapes (we crushed them)
· 1 Package of ICV-D254 (this kit came with a red-star premium yeast packet, I choose this packet. More info below.)
· 2 Ball Jars of Simple Syrup (each ball jar equates to 1% abv)
· bentonite
· Metabisulphite
· Sorbate
· Chitosan-(Fining Agent)
· 1 Hungarian Oak
· 1 tbsp wine tannins
The Process:
· As always, sanitize anything that comes in contact with the wine. Including yourself. J
· Add half gallon of warm water to the primary fermenting bucket with the bentonite packet and stir until dissolved.
· Add the large juice package. (Be careful, it’s heavy!) Rinse this out with a little bit of spring water to make sure you get it all.
· Now, we take the SG reading. We’re at 1.080.
· Now, here comes the Hungarian oak!
· Here comes the fun part. YEAST! This kit came with a Red Star Premier yeast. I however choose to use ICV-D254. Cover with a towel and wait 5-7 days, gently punching down the grape skins.
These are the characteristics and the reasons why we choose the yeast we choose:
ICV-D254 (when used with Shiraz) makes wine that has a big mouth feel and rounding of tannins, intense fruit, more dried then fresh along with a nice spicy quality if present in the fruit. Helps with color, stability and its useful for adding body to blends.
(from here on down is still info for amarone, we have to still edit it. We are not yet in the secondary for the shiraz)
UPDATE:
Last edited: