Elmer
Senior Member
- Joined
- Feb 28, 2013
- Messages
- 1,845
- Reaction score
- 448
Recently started a wine expert selection Pinot noir 16L kit.
1st issue I had was nowhere on the box or in directions did it indicate what region this is from. I know from their web page that they have Chilean, Sonoma & New Zealand. So I have no clue what I am making!
Second issue I had was I followed the directions to a T. Added the the 5 liters (1 and a 1/4 gallon) of water and I was still under 6 gallons(23l).
Now in finishing fermentation in a carboy and i am still shy of 6 gallon.
Now once I racked during fermentation to a carboy (secondary) I have a ton of muck at the bottom, which is going to cause further volume problems.
I know I have measured my carboys and buckets time and time again.
Therefore I did not want to add more water prior to fermentation.
However given I started under 6 gallon and will lose more volume to all the lees do I bother topping up to 6 when done, or just go down to 5.
I had such high hopes that this would be a great tasting kit!
1st issue I had was nowhere on the box or in directions did it indicate what region this is from. I know from their web page that they have Chilean, Sonoma & New Zealand. So I have no clue what I am making!
Second issue I had was I followed the directions to a T. Added the the 5 liters (1 and a 1/4 gallon) of water and I was still under 6 gallons(23l).
Now in finishing fermentation in a carboy and i am still shy of 6 gallon.
Now once I racked during fermentation to a carboy (secondary) I have a ton of muck at the bottom, which is going to cause further volume problems.
I know I have measured my carboys and buckets time and time again.
Therefore I did not want to add more water prior to fermentation.
However given I started under 6 gallon and will lose more volume to all the lees do I bother topping up to 6 when done, or just go down to 5.
I had such high hopes that this would be a great tasting kit!