Fantastic tutorial by Pat cuthbert
moderator winepress.us
member of winesathome.co.uk and all round good guy
reproduced here with his kind permission
I KNOW you will find this useful
Hi all;
I started a couple of kits. I have some pics for you showing the steps so far and will show the rest as they occur.
First is checking my equipment. A lot of empty carboys as you can see.
Be sure that your equipment is clean. Use a chlorinated cleanser (pink powder) or Straight A ( see Logic Chemicals in the supplier section).
Rinse everything well
Here is the stock I just got in.
2 each:
Winexpert Limited edition Chilean Carmeniere/Malbec (the one I am showing you), Symphony and BC Cabernet Merlot.
4 Selection Port
1 Selection Leibfraumilch
1 Selection Gewertzraminer
1 Vintners Reserve Gewertzraminer
Here is the device I use to reconstitute my wine. It is a variable speed drill with a paint mixer attached. It is very important that the must be fully mixed to prevent layering. An inaccurate SG can be read if the must is not uniform.
Checking the contents of the box. Read the directions and make sure that everything indicated is there. AS instructions are general for a type of kit, it is possible that there is a reference to some things (such as oak or in this case "F" pack) which are not applicable. If there is something missing, contact your supplier immediately and stop until you have it.
The next step in getting this wine (Limited Edition Carmeniere Malbec) going is to mix the bentonite. Use 2 quarts (litres) of room temperature water. Tilt the primary and while running the drill slowly add the bentonite. It takes me about 30 seconds to empty the package. Continue mixing for about a minute. When you are done, it will look like this with no lumps.
The next step is to add the concentrated must. Instructions generally say to rinse the bag with 1 quart (litre) of warm water. I will rinse it twice. This first gets most of the concentrate out of the bag. The second rinse removes it almost completely. Then top up the fermentor to your 23 litre mark. This is found by filling a 23 litre carboy with water and pouring it into the primary. The level is marked with a piece of tape or permanent marker. Again Mix it well to prevent layering. There is no problem with getting some foaming while doing this as it incorporates oxygen in the must. Oxygen at this stage is beneficial to the yeast as it helps them to multiply.
moderator winepress.us
member of winesathome.co.uk and all round good guy
reproduced here with his kind permission
I KNOW you will find this useful
Hi all;
I started a couple of kits. I have some pics for you showing the steps so far and will show the rest as they occur.
First is checking my equipment. A lot of empty carboys as you can see.
Be sure that your equipment is clean. Use a chlorinated cleanser (pink powder) or Straight A ( see Logic Chemicals in the supplier section).
Rinse everything well
Here is the stock I just got in.
2 each:
Winexpert Limited edition Chilean Carmeniere/Malbec (the one I am showing you), Symphony and BC Cabernet Merlot.
4 Selection Port
1 Selection Leibfraumilch
1 Selection Gewertzraminer
1 Vintners Reserve Gewertzraminer
Here is the device I use to reconstitute my wine. It is a variable speed drill with a paint mixer attached. It is very important that the must be fully mixed to prevent layering. An inaccurate SG can be read if the must is not uniform.
Checking the contents of the box. Read the directions and make sure that everything indicated is there. AS instructions are general for a type of kit, it is possible that there is a reference to some things (such as oak or in this case "F" pack) which are not applicable. If there is something missing, contact your supplier immediately and stop until you have it.
The next step in getting this wine (Limited Edition Carmeniere Malbec) going is to mix the bentonite. Use 2 quarts (litres) of room temperature water. Tilt the primary and while running the drill slowly add the bentonite. It takes me about 30 seconds to empty the package. Continue mixing for about a minute. When you are done, it will look like this with no lumps.
The next step is to add the concentrated must. Instructions generally say to rinse the bag with 1 quart (litre) of warm water. I will rinse it twice. This first gets most of the concentrate out of the bag. The second rinse removes it almost completely. Then top up the fermentor to your 23 litre mark. This is found by filling a 23 litre carboy with water and pouring it into the primary. The level is marked with a piece of tape or permanent marker. Again Mix it well to prevent layering. There is no problem with getting some foaming while doing this as it incorporates oxygen in the must. Oxygen at this stage is beneficial to the yeast as it helps them to multiply.
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