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  • #16
    Originally posted by goldseal View Post
    Cabernet Sauv and the last Chardonnay. They're due to arrive Friday, and will be in primary very shortly after.
    Don't accuse them of being smelly, they will get you.
    National Wine Judge NGWBJ

    Secretary of 5 Towns Wine and Beer Society

    My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel

    Member of THE newest wine circle in Yorkshire!!

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    • #17


      If the Chardonnay starts smelling eggy I WILL be worried

      They're also selling Wine Art kits cheap (£29.95). They're supposed to be equivalent in quality to Beaverdale - anyone had any experience of these?
      Pete the Instructor

      It looks like Phil Donahue throwing up into a tuba

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      • #18
        I have made them, and thought them good quality
        N.G.W.B.J.
        Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
        Wine, mead and beer maker

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        • #19
          Mine arrived today

          Both kits dated April 2008...
          The yeast in the Pinot Noir was in date... so I will be using that...

          But the chardonnay yeast was out of date.
          They sent me 2 bordeux yeasts..
          So I will use a Gervin number one, that I have for that

          Oh... and the floor corker came today too
          Insecure people try to make you feel smaller.

          Confident people love to see you walk taller

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          • #20
            Originally posted by spritzer View Post
            Mine arrived today

            Both kits dated April 2008...
            The yeast in the Pinot Noir was in date... so I will be using that...

            But the chardonnay yeast was out of date.
            They sent me 2 bordeux yeasts..
            So I will use a Gervin number one, that I have for that

            Oh... and the floor corker came today too
            A NEW FLOOR CORKER!!!! Lucky you Portuguese or the Ferrari?
            http://www.winensuds.com/ Gotta love this hobby

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            • #21
              Originally posted by rjb222 View Post
              A NEW FLOOR CORKER!!!! Lucky you Portuguese or the Ferrari?

              The Portuguese one... that Bob did the link to, a couple of days ago


              My budget couldn't stretch to the Ferrari, this close to Crimbo
              Last edited by spritzer; 16-10-2008, 12:46 AM.
              Insecure people try to make you feel smaller.

              Confident people love to see you walk taller

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              • #22
                Originally posted by spritzer View Post
                The Portuguese one... that Bob did the link to, a couple of days ago


                My budget couldn't stretch to the Ferrari, this close to Crimbo
                I have one of the Portuguese floor corkers and I have never looked back I now rent it out from my store.I can see where the Ferrari with the brass jaws would last longer but for the price what the heck.
                http://www.winensuds.com/ Gotta love this hobby

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                • #23
                  Back to the kits ....

                  My two have arrived, but I don't think I can start them for almost a week because of timing issues (i.e. being away for critical stages).

                  The instructions tell me to ferment to dryness in the Primary. Would you do this, or would you rack around 1.010?
                  Pete the Instructor

                  It looks like Phil Donahue throwing up into a tuba

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                  • #24
                    Always follow the instructions, there will be a reason for leaving the wine on the lees.
                    National Wine Judge NGWBJ

                    Secretary of 5 Towns Wine and Beer Society

                    My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel

                    Member of THE newest wine circle in Yorkshire!!

                    Comment


                    • #25
                      OK boss
                      Pete the Instructor

                      It looks like Phil Donahue throwing up into a tuba

                      Comment


                      • #26
                        Originally posted by Richard_S View Post
                        Always follow the instructions, there will be a reason for leaving the wine on the lees.


                        Slighty different subject... but sort of the same...

                        I have a Chai Maison kit on the go... It said to rack at 1.010... which I did...
                        But when de-gassing to stir the lees back into the wine...
                        It took forever to de-gas..
                        Does anyone know why this is ???
                        Insecure people try to make you feel smaller.

                        Confident people love to see you walk taller

                        Comment


                        • #27
                          Originally posted by spritzer View Post

                          Slighty different subject... but sort of the same...

                          I have a Chai Maison kit on the go... It said to rack at 1.010... which I did...
                          But when de-gassing to stir the lees back into the wine...
                          It took forever to de-gas..
                          Does anyone know why this is ???
                          It had a lot of gas?

                          more seriously, was it cold? or warm? The wine will give off it's gas better when warm. I've started to bring mine inside for a day or two before degassing them now.

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                          • #28
                            Originally posted by Rich View Post
                            It had a lot of gas?

                            more seriously, was it cold? or warm? The wine will give off it's gas better when warm. I've started to bring mine inside for a day or two before degassing them now.
                            It was only the other day ...
                            But I have had the heating on a few times...
                            I just wondered if it had anything to do with stirring the lees back into the wine ??
                            Insecure people try to make you feel smaller.

                            Confident people love to see you walk taller

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                            • #29
                              spritzer:

                              You've just racked from primary to carboy at 1.010. Fermentation is continuing as the kit will finish below 1.000, and more CO2 will be generated. I'm not sure why you are stirring the lees back into the wine (I don't think that the instructions suggest that), but it's not a bad idea, just not something that I do.

                              Yes there is a LOT of dissolved gas in the wine at the moment. Degassing is usually done when fermentation is complete and the additives are being added. Rich is correct, the wine will degas better if warm. Plus, it always takes forever (IMHO) to degas a wine.

                              Steve
                              the procrastinating wine maker in the Niagara Region of Ontario Canada
                              "why do today what you can put off till next week"

                              Comment


                              • #30
                                Originally posted by cpfan View Post
                                spritzer:

                                You've just racked from primary to carboy at 1.010. Fermentation is continuing as the kit will finish below 1.000, and more CO2 will be generated. I'm not sure why you are stirring the lees back into the wine (I don't think that the instructions suggest that), but it's not a bad idea, just not something that I do.

                                Yes there is a LOT of dissolved gas in the wine at the moment. Degassing is usually done when fermentation is complete and the additives are being added. Rich is correct, the wine will degas better if warm. Plus, it always takes forever (IMHO) to degas a wine.

                                Steve
                                Sorry Steve, I might have been a little misleading ... I racked when it was at 1.010... then let it finish fermenting... the finishing SG is .994

                                The instructions did state that it was important to stir the lees back into the wine, when it had finished fermenting, as it aided the final clearing process...
                                My friend also bought the same make kit, and her instructions said the same... Neither of us understood why. And, like you, its not something I normally do.
                                And you're right, de-gassing does take quite a while anyway... I guess I was a little impatient the day I de-gassed it, as I was in a hurry to go out
                                Insecure people try to make you feel smaller.

                                Confident people love to see you walk taller

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