Beaverdale - Pinot Noir

[Abervin]

Thanks chaps noted for future it has calmed down to a steady boil today so all is well.

[lockwood1956]

I concur with steve on the bigger fermenter to start with.

I like to make a "tea" with the oak chips ahead of time....

works for me

regards
Bob

[cpfan]

I started this kit off yesterday as standard, however does anyone else have problems with the oak chips floating on the foam and blocking the airlock causing it to blow the top out of the handy airlock? I had even transfered some to another container still very foamy to the top of main DJ.

The oak will usually float, but I haven't had that problem. HOWEVER, I don't use an air lock during primary fermentation, and always use a primary container larger than the volume of the wine. EG, for a 1 gallon kit, I would use a 2-3 gallon primary.

Steve

[Abervin]

I started this kit off yesterday as standard, however does anyone else have problems with the oak chips floating on the foam and blocking the airlock causing it to blow the top out of the handy airlock? I had even transfered some to another container still very foamy to the top of main DJ.

[Abervin]

From whats been said I think best to stick with kit yeast, I only have the following in my stock

Gervin No.1
Gervin No.5
Youngs Champagne
Youngs Burgandy Red
Youngs super yeast compound (unopened)
& ..........
Bread yeast honest its for baking bread.

[Rich]

First time.. make it with the kit yeast so you know what 'improvements' you may or may not have made. If you aren't happy with the kit once you've made it, then try to understand why, and what might improve it. Either a change of kit, or a change of what is in the kit.

Most higher ends kits tend to come with ec-1118 as it can handle the concentrate (lots of other reasons too, like it gets the job done..) I've had a few others (pretty sure the Petit Verdot kit came with RC212, not 100% on that though)

Once you've got the standard kit aged and tasted, you can see what you'd like to change, bit more body, tannin etc and then how to achieve that goal.

[Abervin]

Just a plain white packet labeled "red wine yeast"

Thanks for the link cpfan..... reading now with interest.

However i shall proceed with caution.

[cpfan]

I don't know what yeast is included with those kits, so can't comment on it's appropriateness. However, here is a page on yeasts and Pinot Noir that might interest you.

http://www.lallemandwine.us/cellar/pinot_noir.php

Be warned that they are talking about using Pinot Noir grapes, not a kit. Some yeasts have trouble with concentrates. From their list, I would be tempted to try RC-212, partly due to availability (for me in Canada), and knowing that it is provided with some kits.

Steve

[Abervin]

Have a 6 bottle Pinot Noir kit waiting to fill an empty DJ, should I use the kit yeast or is there any better recomendations?