Originally posted by goldseal
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Heron Bay Micro Kits
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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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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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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But the chardonnay yeast was out of date.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 tooInsecure people try to make you feel smaller.
Confident people love to see you walk taller
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Originally posted by spritzer View PostMine 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But the chardonnay yeast was out of date.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 toohttp://www.winensuds.com/ Gotta love this hobby
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Originally posted by rjb222 View PostA 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 CrimboLast 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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Originally posted by spritzer View PostThe Portuguese one... that Bob did the link to, a couple of days ago
My budget couldn't stretch to the Ferrari, this close to Crimbohttp://www.winensuds.com/ Gotta love this hobby
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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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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!!
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Originally posted by Richard_S View PostAlways 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
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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 ???
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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Originally posted by Rich View PostIt 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.
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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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.
Stevethe procrastinating wine maker in the Niagara Region of Ontario Canada
"why do today what you can put off till next week"
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Originally posted by cpfan View Postspritzer:
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 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 outInsecure people try to make you feel smaller.
Confident people love to see you walk taller
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