Winexpert vintners reserve chianti

[madmatt]

Many thanks guys,

Thought that was the case but didn't want to risk losing a batch.

Very different activity compared to beaverdale, much more movement after racking, with a sudden stop at day 3/4

Looking good now though

Thanks again guys

Matt

[madmatt]

Ok, I've finally got round to the next stage. (S.g. at 0.992)Very different to Beaverdale kits as in the destruction state to add metabisulphate and sorbate, degass for 2 minutes, then add chitosan, then degass for 2 mins more before topping up and leaving to settle for 2 weeks , then bottle.

Now with my (successful) Beaverdale kits I degassed a couple of times a day for 3 days before adding chitosan.

Should I give the wine a good whipping for a couple of days before leaving to settle? I did give it a lot more than 2 mins with the drill but still, didn't degass as much as I did with the Beaverdale.

What are your thoughts/experiences?

Regards

Matt

[Cellar_Rat]

following on from what Bob said, here are a few other things that dramatically affect it too..

Amount of yeast.

I have made 300 L on 5 g of dried yeast - there is a lag while the yeast multiplies. although not as long as you might think.
Rehydrating method - sprinkle or rehydrating in warm water. The latter is best, but both work.
Sugar content - high sugar readings will slow the yeast down ( particularly if you sprinkle)
Sulphite levels - nuff said.

[oliver90owner]

Very different to Beaverdale kits as in the destruction ... leaving to settle for 2 weeks , then bottle. ... Beaverdale kits I degassed a couple of times a day for 3 days before adding chitosan.

Purely a different means to get to the same end.

Time from start to drinking is the name of the game for many, and there won't be so much difference in the long run.

Lets face it, older (as in making wine for a lot longer) wine makers likely simplyracked as necessary and left the DJs to settle in their own time; and added virtually nothing extra to the wine apart from the initial ingredients (fruit, sugar, yeast and water) until maybe some 'adjustments' when matured. If the wine is far better matured for a few months (and it is) there is no need to rush things.

[madmatt]

?

Should I degass this again over the next few days, or leave it now, as all packets have now been added?

Matt

[oliver90owner]

What do the instructions say? Normally when everything is in there, it's left to settle.

Beaverdale say degassing first speeds up the clearing phase, but they are careful to explain how the clearing agents are added (no vigorous shaking at the final stage mentioned, I believe).

For reproducibility, they supply instructions that should work for all to achieve the same quality wine - with a method that has been proven to work with their product.