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Old 01-30-2014, 12:51 AM   #31
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I second The 6 gal...that is what I use at the store!.....syphoning is easy!....are you planning on filtering your wine?....I will also say that I keep my fermentation room at 72 F and always hit my sgs for ferm 2 in 6-9 days!....I will caution from leaving in the carboys for extended periods as suggested above. After stabil and filter....or maybe in your case a racking or 2. I would encourage you to get it into the bottles within a couple of weeks of the 6 week recommendation. They will begin to oxidize in the carboy even with an airlock after time.....they age much better bottled and lain on their side. As the owner of a brew on premise facilty, I process upwards of 150 batches or more a month and and have loads of experience with the Cellar Classic series!....You should be very satisfied by your end result. Spagnols kits are very friendly!....with a little aging....you will have a wine that you will be proud to share!



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Old 01-30-2014, 12:56 AM   #32
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I rack to secondary when the wine is 1.010-1.020. Or, at least I try to! Sometimes a wine will go dry in 5 days, sometimes 10 days. It depends on so many things- the fermentability of the ingredients, the temperature, I swear even the barometric pressure! Just rack when you can, any time in the next few days, and it'll be fine.
I agree that barometric pressure does play apart in the wine making process!....it usually comes into play at stabil for me....some wines will spill over at the sheer site of sulphite on some days.....forget about stirring for a long while!.....I always blame it on the pressure....because I can't pin it down to anything else!


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Old 01-30-2014, 03:59 PM   #33
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Well it's racked, sg was 1.000,
All.tucked away in the dark at 68f....more waiting (or bottle collecting time, full to empty)

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Old 09-14-2014, 11:52 AM   #34
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Hello again... Sorry if im long winded, first post since I'm back after having spinal surgery.... During that time my wine and beer have been sitting in their dark ferm. chambers aging nicely, I hoped.... I bulk aged the merlot as I couldn't lift and got a friend to help rack it (a couple of minutes v bottling ). I was clearing out the shyte from the garage and decided, feck it, I'll try a glass. I was Happy and not so happy.
I got a nice fruity flavor up front but it tasted 'hot'. It wasn't unpleasant but just there I'm assuming that if I let it sit till Christmas that I should mellow out, please correct me. Should I let it sit as is or bottle and try a bottle every now and then.
Cheers

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Old 09-14-2014, 01:49 PM   #35
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Hello again... Sorry if im long winded, first post since I'm back after having spinal surgery.... During that time my wine and beer have been sitting in their dark ferm. chambers aging nicely, I hoped.... I bulk aged the merlot as I couldn't lift and got a friend to help rack it (a couple of minutes v bottling ). I was clearing out the shyte from the garage and decided, feck it, I'll try a glass. I was Happy and not so happy.
I got a nice fruity flavor up front but it tasted 'hot'. It wasn't unpleasant but just there I'm assuming that if I let it sit till Christmas that I should mellow out, please correct me. Should I let it sit as is or bottle and try a bottle every now and then.
Cheers
"Hot" flavors do mellow out with time. Sometimes it's hot just because of the high alcohol level, but often it means that the fermentation temperature got hot and produced more fusel alcohols.

Luckily, with wine, time is on your side. Put it away, and don't think about it for a year. I think expecting this one to mellow by christmas is expecting a bit too much, if it's still hot right now.
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Old 09-14-2014, 02:04 PM   #36
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Old 09-14-2014, 02:08 PM   #37
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"Hot" flavors do mellow out with time. Sometimes it's hot just because of the high alcohol level, but often it means that the fermentation temperature got hot and produced more fusel alcohols.



Luckily, with wine, time is on your side. Put it away, and don't think about it for a year. I think expecting this one to mellow by christmas is expecting a bit too much, if it's still hot right now.

Cheers yooper, time with this isn't really a problem, Christmas was just a target... Fermentation was held steady at 19.5 c (66f)As I said it was nice up front and a bit hot aftertaste, but not unpleasant. Still I have the time and space so I'll store it. Will I leave it in carboy or bottle it and sample at Christmas. But the danger is at Easter, next summer and then it should be right this time next year when I can't find any bottles.


Beer....1 is nice, 2 is better, 3 is enough & 4 isn't half enough (**,)
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Old 09-14-2014, 02:09 PM   #38
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