Whole process in one fermenter

[hansybebes]

HELP!!!!!

Hi everyone, I am very new to this and bought a Beaverdale starter kit and a 5gallon Sauvignon Blanc. I was told that I could do the whole process in the 1 fermenter. I am now stuck as I am degassing but I fear I am mixing the rubbish on the bottom up. Thanks

 

[TonyP]

I'm not familiar with their kits but I read their instructions. I must question them, which is something I've never said about any wine product. While kits are different and wine kit makers are the best source of kit information, Beaverdale's instructions are just too simple for me. The idea of making a 5 gallon kit entirely in one bucket is strange. What about sediment? What about the space left over once fermentation has ended? They say you can add sugar prior to bottling without any thought of the implications to doing do. Here's another example, "Fermentation will be complete when hardly any bubbles are going through the
airlock (less than one per minute). Check the wine with a hydrometer, and taste it. If it is too sweet allow it to continue". Finally, no mention is made of degassing. It's strange to me.

 

[hansybebes]

Yes thank you, it did make it sound easy, but I have been reading more and more over the last 2 weeks and have learned loads. I am going to buy a glass carboy and rack into there and cross my fingers. If not I will start again with my new knowledge!! I am also baffled about topping off as there is a lot of space above my wine. I will wait and see how much is in the carboy when I transfer it and figure that out then )

 

[Wade E]

You surely want a carboy and need to keep it pretty close to being filled.

 

[hansybebes]

Thank you. It's all very baffling but I'm loving it do far

 

[jimmyjames23]

How many liters is the kit. Try and buy a carboy that size. Top off with store bought wine until you have some kits and reserve wine under your belt.
And trust tonyP

 

[hansybebes]

Thank you. I wasn't sure if that would work. I will definitely do that. The kit is 23 litre. I am guessing from what I read that a glass one is better than plastic? I only intend on doing white or blush wine.

 

[hansybebes]

Sorry just another thought. Do you think I can rescue my batch? I have added the stabiliser after I believed fermentation was complete. Since then I have been shaking like mad a few times a day. It wasnt until last night that I realised I was shaking all the sediment back into the wine!!!! Like I said I'm new!!! if I leave it for a couple days and then rack, will that be ok?

 

[TonyP]

Here's what I'd do:

• Get the wine into a carboy and top it to within 2" or less of the bung.
• Leave the wine alone. When in doubt, it's best to do nothing.
• Let the wine settle. This may take up to two weeks.
• Let us know what happens.

 

[hansybebes]

Thanks. Would I add the finings when I rack into the carboy or after the couple weeks?

 

[TonyP]

Let the wine clear on its own first.

 

[hansybebes]

Thank you very much.