Winexpert vintners reserve chianti

[madmatt]

Any experience of this wine on here guys? Just started as wished to try something different from Beaverdale kits. Slightly different method, adding bentonite to 2 litres of hot water, then grape juice to that, then topping up to 23ltrs, adding oak and yeast.
Been 2 days and its bubbling away nicely.

Will it be better than my Beaverdale attempts?!?!(which were very good!)

Matt

[robwrx]

I've not tried any of the Vintners Reserve/World Vinyard kits so I would be interested to hear how this one turns out. I have just finished fermenting the California Connoisseur Chianti but added a load of grape skins to see how that performs against a fresh grape second run wine.

Will it be better than a Beaverdale? I have read on this forum a number of times that pound for pound Beaverdale represent very good value for money. Personally I have only made a couple of Beaverdale kits but was very impressed with them once they had aged a bit. The white kits seemed to peak at about 9-12 months and the reds about 12-18 months. After that they went down hill quite quickly, possibly due to not adding any extra metabisulphite to cope with the extra time in the bottle.

Rob

[Rich]

I've done a fair few Vintners reserve/world vineyard kits. They are very good. IMO they are worth the extra money over the Beverdale.

[madmatt]

Well, yesterday was 10 days after 1st fermentation so, although it was still bubbling rather furiously I took a reading and it was 1.004! Time to rack I thought! On racking into the carboy I ended up pouring about a litre of useable wine away! Amazing as I topped fermentation bucket up to 23litres, but still it filled the carboy up to the narrow neck, with a litre to go!

Anyway, today it's still bubbling way more than the Beaverdale kits ever did at this stage. Is this normal?

Matt
P.s. my Beaverdale Barolo is fantastic although its only been bottled a week!

[Rich]

Calibrate your bucket..

Fill your carboy up with water, then pour into bucket and mark it.

Not all carboys are equal. If you have more than one, sort out a system that suits you to know their capacity. (or don't put as much much in the bucket and top up when it's in the carboy)

[Cellar_Rat]

I ended up pouring about a litre of useable wine away!

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA AAAAAAAAAAaarrggg !


Rich, I think the problem is more serious than that clearly the message about drinking the stuff not getting out there !!

After all you don't have to be a big name to turn wine into water.

[lockwood1956]

On racking into the carboy I ended up pouring about a litre of useable wine away!

eek!

you could have maybe put it into a wine bottle with either an adapted airlock on it, or a balloon with a pinprick as a temporary airlock

my aching heart....useable wine thrown away

Great advice from Rich re calibrating for different sizes

regards
Bob

[Cellar_Rat]

A - sorry missed one out earlier.

[madmatt]

Calibrate your bucket..

Fill your carboy up with water, then pour into bucket and mark it.

Not all carboys are equal. If you have more than one, sort out a system that suits you to know their capacity. (or don't put as much much in the bucket and top up when it's in the carboy)

What a simple yet fantastic idea! Will do this as soon as both are empty!

Anyone else notice more activity in winexpert kits over Beaverdale??

Thanks for replies!

Matt

[lockwood1956]

the problem is Matt that all ferments are different and are affected by a multitude of things, slightly warmer temps for one (nice to be above zero eh?)

Yeast difference is likely the biggest determining factor here as the beaverdale kits dont come with a top quality yeast, good enough but not top quality, whereas the kit you are making here likely comes with a lalvin or red star yeast.....much better quality stuff

hope that helps

regards
Bob

[madmatt]

the problem is Matt that all ferments are different and are affected by a multitude of things, slightly warmer temps for one (nice to be above zero eh?)

Yeast difference is likely the biggest determining factor here as the beaverdale kits dont come with a top quality yeast, good enough but not top quality, whereas the kit you are making here likely comes with a lalvin or red star yeast.....much better quality stuff



hope that helps

regards
Bob

Hmm, that would make sense! Does that mean this would be higher alcohol content ?

[lockwood1956]

No Matt
the amount of sugar fermented determines the alc content, but the yeast has a huge impact on flavour profile

[madmatt]

Hi all, well it's been 10 days since racking into the carboy, the destructions say now is the time to start degassing. If I was to leave this for another few days, up to a week, could this ruin my wine? I have a busy schedule and can't see how I can fit it in(although if the result is the loss of 30 bottles, then believe me I will find time!!)

Matt

P.s it stopped fermenting about 3 days ago

[oliver90owner]

What is a week when it will improve for at least another 25, and likely another 25 after that?

Already racked off, so away from most of the lees. No bother at all.

[lockwood1956]

Hi Matt


Extending the timeline of the instructions at this point will not do any harm, the "days" in the instructions are only a guide

regards
bob