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Sharpy,
You will have to get used to their instructions. They are very specific and rather brief but perfectly adequate.
And also take note of all the tips on the forum from the experienced (perhaps less so for others). I am included in the 'others' group, but as science-based all my life, I am fairly confident with all except the finer details of achieving the finest wine possible). Still, learning a lot from this forum.
Remember following instructions 100% (then changing the yeast - maybe not a bad thing, but it does negate the former 100% as yeasts do behave differently).
I am wondering what fermenting temperature was recommended for the replacement yeast ... Internet revals it is good down to 15 degrees so twenty two may be a bit too high for it? I'm not sure on that but maybe others might comment.
I recall saying I only top up after the initial fermentation has subsided a bit. Filling to within a couple centimetres or so while still fermenting (and being stirred up) was your downfall. There is nothing to stop you filling that last half litre into a sanitised bottle and recombining later (for your future kits - too late this time
). I always have a 'hemi-demi' and a bottle ready sanitised for just that purpose.
My wine store (an old 13 cubic foot chest freezer) will store 28 D/Js in two layers, plus the odd 'hemi demi', so not so much bigger than seven carboys - and it has the possible benefit of being temperature controlled later in the summer. Not very big in serious wine-making terms, mind!
You had better now get this one right! Placate your wife with the super cheap and better than supermarket wine!
Possibly a week or maybe two (or even longer) before fermentation is complete, but sooner than that if it keeps going vigorously.
My biggest problem is my wife - she starts to object when there are two vessels cramping kitchen space (plus the associated cartons, bottles, demis and large 'really useful' box of bits and pieces. Conversely, of course, I am her biggest problem when I do that! We just agree to disagree and she likes the wine and cider so the wine kit is usually tolerated ...
Regards, RAB
You will have to get used to their instructions. They are very specific and rather brief but perfectly adequate.
And also take note of all the tips on the forum from the experienced (perhaps less so for others). I am included in the 'others' group, but as science-based all my life, I am fairly confident with all except the finer details of achieving the finest wine possible). Still, learning a lot from this forum.
Remember following instructions 100% (then changing the yeast - maybe not a bad thing, but it does negate the former 100% as yeasts do behave differently).
I am wondering what fermenting temperature was recommended for the replacement yeast ... Internet revals it is good down to 15 degrees so twenty two may be a bit too high for it? I'm not sure on that but maybe others might comment.
I recall saying I only top up after the initial fermentation has subsided a bit. Filling to within a couple centimetres or so while still fermenting (and being stirred up) was your downfall. There is nothing to stop you filling that last half litre into a sanitised bottle and recombining later (for your future kits - too late this time
). I always have a 'hemi-demi' and a bottle ready sanitised for just that purpose.My wine store (an old 13 cubic foot chest freezer) will store 28 D/Js in two layers, plus the odd 'hemi demi', so not so much bigger than seven carboys - and it has the possible benefit of being temperature controlled later in the summer. Not very big in serious wine-making terms, mind!
You had better now get this one right! Placate your wife with the super cheap and better than supermarket wine!
Possibly a week or maybe two (or even longer) before fermentation is complete, but sooner than that if it keeps going vigorously.
My biggest problem is my wife - she starts to object when there are two vessels cramping kitchen space (plus the associated cartons, bottles, demis and large 'really useful' box of bits and pieces. Conversely, of course, I am her biggest problem when I do that! We just agree to disagree and she likes the wine and cider so the wine kit is usually tolerated ...
Regards, RAB
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