Beaverdale 6 bottle Rojo Tinto

[vino-tinto]

Just started off my first wine kit in a 1 gall DJ. I have read the instructions very carefully, but I am confused
OG was 1.080, so got that bit right. It states that you ferment until 990-994 and then add stabiliser and shake several times over 3 days to de-gas, surely this will mix up the sediment as well ?

When it gets to 990-994, would I be better racking to another DJ and then stabilising, de-gassing and fining ?

[SleepyDave]

The sediment should settle out again pretty quickly once it is stabilised and degassed. No need to rack before stabilising.

I actually prefer to have my ferments stirred up daily throughout the ferment as this keeps the yeast in suspension and avoids any risk of anaerobic pockets building up in the sediment.

[fatbloke]

Prolly best to stick with instruction as you'll increase racking losses by racking twice.

Plus the sediment helps as it creates nucleation points for the carbonic acid too attach to and come out as gaseous CO2. ....

[vino-tinto]

SleepyDave & fatbloke, I bow to your superior knowledge, I will do exactly as it says on the tin.

[fatbloke]

SleepyDave & fatbloke, I bow to your superior knowledge, I will do exactly as it says on the tin.

Superior knowledge ?......NOT !

Greater racking loses equal less final product......ergo, tightwad....whether its my brew or not....

[vino-tinto]

Just racked for storage, had a little taste, not bad, doesn't hit the back of the throat, could do with some pepper added next time.
Time will tell. I'll leave it till spring and see how it matures.

[godfrey]

if you are after some peppery taste, to tickle the back of the throat...

try a rose petal wine and drink it young, the peppery taste will fade over time.
you can get dry rose petals from the HBS

[SleepyDave]

I make a lot of the Beaverdale Rioja - usually five of the 30 bottle kits at a time in a single fermenter.

I like a bit more bite in my wine so I add 500g of raisins, 500g sugar and 1kg of frozen grape skins for each 30 bottle kit. I replace the yeast with Lalvin RC212 and and add 1 tsp Tronozymol per gal. Then I mature it with oak chips for 3 months when its finishes and drink at 12 to 18 month old.

It's pretty good.