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Old 10-09-2012, 11:08 PM   #11
sloanfamilydsm
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Ok so here it is "the master plan". First off, thank you all for your input. I appreciate all of your opinions and have subsequently changed what I was initially gonna do because of your experience and ideas. Tomorrow, 10-10-12, is fermentation day!! I have a Vintners Reserve World Vineyard Washington Riesling kit that when I'm done with it (2+ years from now) will taste every bit of a $20 bottle of wine for around $2 a bottle + time. First off I'm going to make it a sweet wine. I will reserve one (1) quart (approximately 10%) of the concentrated juice to back sweeten. I will use chaptalisation to get the S.G. up to the correct range of choice double checking my Ph after topping up to 6 gallons adjusting as needed.. After fermentation is complete, using Lalvin D47 yeast and Opti-White nutrient, I will transfer to a 5 gallon secondary bottling 2-3 750-ml bottles for topping up later. Allowing 2-3 months for the new wine to settle out and get to 90-95% clarity, approximately 3 months, I will transfer to a 5 gallon carboy adding the sorbate to kill off any remaining yeast and add my "sussreserve" to back sweeten. After checking my So2 I will bulk age this wine for 24 months. I can almost taste the sweet sunshine while typing this up.

Damn, Putting that all in writing is harder than I thought. Just for the record I have 13 vines that I process each year separately from the "kit wines" that I find myself experimenting with. 5 Swenson Red, 5 Espirit, 3 Concord. I make those wines very straightforward using blending to satisfy my creativity each year. At some point I will sweeten using Stevia, but have not seen very promising reviews on aging said product yet.

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Old 10-10-2012, 02:52 PM   #12
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Sounds like a plan, except I wondered... why hold back some must if using that kit. Why not use the Sussreserve pack it comes with?

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Old 10-10-2012, 10:00 PM   #13
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Quote:
Originally Posted by WilliamSlayer View Post
Sounds like a plan, except I wondered... why hold back some must if using that kit. Why not use the Sussreserve pack it comes with?

I am also using the "f" pack included with the kit. I am wanting a sweet wine and the kit is off-dry to start.

More to the point is the Mrs. loves sweet wines
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Old 10-13-2012, 07:11 PM   #14
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Bubbling away nicely. After adding 1.5 cups sugar with ending S.G. 1.093. Reserved one (1) 750ml bottle to "sussreserve" + "f" pack contained within kit. I love the smell D47 produces from the air lock, smells like candy to me.

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Old 10-14-2012, 10:11 AM   #15
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Quote:
Originally Posted by sloanfamilydsm
Bubbling away nicely. After adding 1.5 cups sugar with ending S.G. 1.093. Reserved one (1) 750ml bottle to "sussreserve" + "f" pack contained within kit. I love the smell D47 produces from the air lock, smells like candy to me.
It's one of my favorites too.

"I, love smell of D-47 in the morning... smells like... victory."

:-)
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Old 10-20-2012, 08:20 PM   #16
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Just for the record wine will burn your eyes and nose when sprayed under pressure at your face.

10-20-12 Transferring Day. Gravity 1.002.

OK so I thought I would get and early start on this saturday. Armed with one stout cup of coffee in me at 7:30 A.M. I was ready to transfer the newly made wine into a 6 gallon carboy. Drew off my test sample and drained the conical into the secondary, a 6 gallon carboy. After putting in the stopper I decided to put my thumb over the hole for the stopper and give the carboy a man like swirl but forgot to let my thumb off right away causing it to shoot my new wine directly into my face and surrounding area. I gotta say I should have waited until after the 2nd racking before I did any kind of carboy shaking. Or next time do it on a weeknight after work instead of early on a saturday.

I'm don't have any #'s on Ph or TA yet as this batch is needing some time to degauss before I proceed. I am questioning my degaussing efforts on step one right about now.

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Old 10-20-2012, 08:58 PM   #17
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Quote:
Originally Posted by sloanfamilydsm
Just for the record wine will burn your eyes and nose when sprayed under pressure at your face.

10-20-12 Transferring Day. Gravity 1.002.

OK so I thought I would get and early start on this saturday. Armed with one stout cup of coffee in me at 7:30 A.M. I was ready to transfer the newly made wine into a 6 gallon carboy. Drew off my test sample and drained the conical into the secondary, a 6 gallon carboy. After putting in the stopper I decided to put my thumb over the hole for the stopper and give the carboy a man like swirl but forgot to let my thumb off right away causing it to shoot my new wine directly into my face and surrounding area. I gotta say I should have waited until after the 2nd racking before I did any kind of carboy shaking. Or next time do it on a weeknight after work instead of early on a saturday.

I'm don't have any #'s on Ph or TA yet as this batch is needing some time to degauss before I proceed. I am questioning my degaussing efforts on step one right about now.
Here is how I have degassed....

I fill my carboy half way. I then hold my hand over the carboy, then rock enough for the liquid to swish, let off the pressure and repeat.

I'm sure others will say it will put too much air in the wine, but it works for me.
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Old 10-23-2012, 09:13 AM   #18
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Results are what count!

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