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wvbrewer
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« on: January 02, 2012, 05:34:44 PM » |
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Getting ready to start a new wine kit from the store. It a Grand Cru Chianti kit. This is our first wine kit that is not a mist kit, so this will be a little different. This wine will have to age a little to be at its best eventhough it says it is drinkable after 4 weeks. Once I get this beer done up I will get some spring water and get started. Cheers..
Dave
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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wvbrewer
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« Reply #1 on: January 22, 2012, 12:22:41 AM » |
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Finally got this kit started last night. It is a beautiful purple juice that tasted pretty good then. (From my SG test tube) LOL. It is happy now fermenting away at 72 degres. I can't wait to see how it turns out.
Dave
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #2 on: January 22, 2012, 07:56:06 AM » |
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Does temperature have as much of an effect as beer yeast?
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #3 on: January 22, 2012, 06:16:54 PM » |
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Yes it does, If you ferment a wine above the reccomended temp range it can produce off flavors, and if the temp get too low it will ferment very slowly or stop all toogether. Generally most people ferment red wines a slightly warmer temps than whites. For reds the warmer temps help with color extraction (from the Grapes). The wine kits I get I ferment and the lower end of the spectrum to avoid any off flavors. To high a temp can stress the yeast and cause off taste. There are many different typs of wine yeast like there are beer yeast. If you look in those wine kits you have I bet they have Lalvin EC-1118 in them. This is the prevelent yeast used in wine kits for a couple of reasons. First thing it is a Champaigne yeast has a very high alcohol torlerance, and will ferment just about any thing to dry. Second it has a big temp range that it can ferment in, I believe it is from the mid /high 60's to 80 degrees. It is also low foaming and is not that messy.
That chianti is now on it second night and is at one bubble every 1 to 2 seconds. The EC-1118 is beast, I bet in the 14 days it is suspoded to primary it ferment to below .998
Dave
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
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« Reply #4 on: January 22, 2012, 06:56:03 PM » |
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Sounds like it would make a hearty barley wine!
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #5 on: January 22, 2012, 07:06:53 PM » |
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It would work very well I would think. It can ferment to 18%, and is used alot for stuck fermentations. That only bad thing is sometimes it can take alot of the flavors with it. Thats the reason most people will stabilize after wards and add flavor pack of some kind of concentrate to boost the flavor.
Dave
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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wvbrewer
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« Reply #6 on: January 31, 2012, 06:24:07 AM » |
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Almost time for the Secondary, the air lock activity has ceased and I am just waiting for the time to get it done. I going to be intesting this is the first none mist kit we have done....and it has oak..
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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wvbrewer
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« Reply #7 on: February 16, 2012, 10:00:15 AM » |
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Today is bottling day, so it going to be some work. We got to collect and clean our bottles, Siphon the wine into a clean carboy, Filter the the wine with the mini jet filter and bottle and cork. It is going to take a little while to get it all done, but then I got that apple wine to stablize and degass as well. Its going to be a busy day for wine..
Dave
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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