Winexpert Old Vine Zin ?

[cooknhogz]

Ok, started this kit on the March 23rd 16 days ago. Checked sg this morning and is at .996 which is good but still showing signs of fermentation, bubbles on surface of wine and some slow action in the airlock. Should I just let it ride or proceed to the next step? I’m thinking let it ride.

 

[crushday]

For you, what's the next step? Secondary fermentation? If so, yes, move to that. If something else, please advise.

 

[cooknhogz]

I know all about secondary fermentation but the Winexpert instructions states primary 14 days or until .996 or lower. Then, stabilize/degas, next day, day 15 clearing, day 30 done. Unless I’m reading wrong there is no secondary fermentation anymore with the Winexpert kits

 

[sour_grapes]

Well, you asked for opinions. My opinion is to throw those instructions away, put the wine in a carboy, stabilize it by adding k-meta, and let it take a nice long nap. Clearing and degassing, or not, is your call.

 

[crushday]

I’m with Sour Grapes... Move to secondary as in days past. And, don’t get in a hurry after that.

 

[Swedeman]

Then, stabilize/degas, next day, day 15 clearing, day 30 done.

FWIW Whoever wrote the instructions did a bad job. Since it a 8 weeks kit, it should be: "day 56 done". The online version is way better though.

 

[tradowsk]

At 0.996, you're basically done fermenting. There is a lot of CO2 in the wine so the bubbles and airlock activity are degassing not fermenting. I would transfer to a carboy, degas gently, add kmeta, and let it rest for a bit. I hate the kit instructions because they like to rush things so you buy another kit. I would let it sit in the carboy under airlock for 3 months, then degas and add clarifiers if you want, then bottle after that if it's clear. Or if you skip the clarifiers, you can bulk age for a year before bottling.

 

[enzo]

C