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Old 02-26-2013, 04:26 PM   #1
nlkips
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Hello everyone,

I got a couple quick questions since I can't seem to find the answer anywhere. I just picked up 2 kits, first is cellar craft california cab and the second is a world vineyard riesling. Ok so what I was wondering is if i should snap both lids down tight or leave them cracked to allow some gas release? For the cab I'm to open and stir daily and I was wondering if I should do the same with the riesling even though its not in the directions. Yes I know I should follow directions to a T, but they are pretty generic for all the kits. On the other hand there is a lot of experience in this forum and I'm sure some people have discovered little tips and tricks here and there over time. So any information will help on what I should do during the fermenting stage for both the red and white.

Thanks

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Old 02-26-2013, 07:26 PM   #2
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If you snap the lid on and it is airtight and you have no way for CO2 to escape you will pop your top.

Welcome to the forum!!!

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Old 02-26-2013, 08:22 PM   #3
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Just let them rest on top, they are a pain to remove.

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Old 02-26-2013, 09:22 PM   #4
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Quote:
Originally Posted by nlkips View Post
Hello everyone,

I got a couple quick questions since I can't seem to find the answer anywhere. I just picked up 2 kits, first is cellar craft california cab and the second is a world vineyard riesling. Ok so what I was wondering is if i should snap both lids down tight or leave them cracked to allow some gas release? For the cab I'm to open and stir daily and I was wondering if I should do the same with the riesling even though its not in the directions. Yes I know I should follow directions to a T, but they are pretty generic for all the kits. On the other hand there is a lot of experience in this forum and I'm sure some people have discovered little tips and tricks here and there over time. So any information will help on what I should do during the fermenting stage for both the red and white.

Thanks
Umm, did your buckets come with airlocks? Don't stir the Reisling, and ferment the Reisling @ a lower temp if possible (low 60's) as that brings out/preserves more of the fruit character. Also, look into getting yeast that is taylored to a specific style of wine that you are making. EC-1118 is a good yeast, but very generic and does nothing to 'enhance' a wine.
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Old 02-26-2013, 10:28 PM   #5
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Thanks guys for the info. So I just want to clarify with the riesling, should I keep the lid in place or pop it and just not stir it? The lid of the cab has an airlock, but the riesling doesn't. I can pop both lids tonight when I give the cab a stir and also move the riesling to the basement where it is cooler. The temp down there is about 55, but I do have a heat belt that I can leave on it keep it up a little more. And I'll keep the cab in the kitchen where it is usually 68-70. Thanks for the heads up on the yeast. I'll keep that in mind for the next kit

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Old 02-27-2013, 01:08 AM   #6
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Glad to help. Yes, if you have no airlock you need to release the co2 somehow. Cracking the lid will work, but as fermentation slows down, you will need to move that wine to an airlocked vessel of some sort (carboy for ex.).

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Old 02-27-2013, 04:13 AM   #7
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Drill a hole, add a grommet, then add an airlock. You don't want to lose your investment to infection from air.

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Old 02-27-2013, 05:23 AM   #8
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See 'A' for answers...

First, I just want to say each kit manufacturer goes thru a lot of R&D before they release their product, so their instructions are pretty direct and easy to follow. Here is a link where you can review your kit instructions, assuming it is the World Vineyards Washington Riesling... http://www.midwestsupplies.com/washi...-vineyard.html

So I just want to clarify with the riesling, should I keep the lid in place or pop it and just not stir it?
A: During the early phase of fermentation the yeast produce CO2 and alcohol. The CO2 rests like a blanket above your liquid. If you have an airlock in place any gas buildup will bubble thru the water seal and out of bucket. If you snap the lid on, and it is airtight & there is no airlock, you risk the lid flying off--and even if you plan to pop the sealed lid to release pressure there is no guarantee you will get there in time. There is absolutely nothing wrong with just resting the lid on the bucket as a cover, not a seal, during the early stage of ferment, say until your SG drops by 2/3 or 3/4, or until your kit instructions tell you to transfer to secondary container/carboy and apply airlock, which is 1.010 or less for your kit (see instructions). Your kit recommends just resting the clean/sanitized lid on the bucket.

On temperature, just be sure you look at the temp range of the yeast you are using. Chart here: http://winemakermag.com/guide/yeast. If it is EC-1118, your range is 45-95F, but your kit recommends a temp of 65-75F, of course any lower and the ferment can take longer to reach the desired SG in order to proceed to next step.

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Old 02-28-2013, 01:56 PM   #9
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So I popped and left both lids loose after i stirred the cab the other night. Last night the cab had a nice layer of foam over the top and I could here a lot of gas exchange. Gave it a nice gentle stirring for a couple minutes and place the cover loosely back on top. Decide to have a peak at the riesling and it there isn't as much activity inside, but I can hear some gas exchange going on so I'm guessing things are going well with both. I'm not going to bother cutting a hole in the other lid for an airlock since there doesnt seem to be a point to ruining that lid for no reason. I've got 3 carboys in the basement so I'm good for when I transfer over after the fermenting stage.

Just curious on the fermenting stage with yeast. If it takes longer to ferment will that improve the quality of the wine or is that something I shouldn't fool around with as I'm inexperienced at this point and should just get used to making what will hopefully be a good wine?

Thanks again for the help

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Old 03-02-2013, 01:02 AM   #10
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It's homebrewing! Don't worry too much, if you use common sense, you will come out with wine. fermentation can be very different for different wines, and should be! It's part of what makes them different. I try to ferment my fruit forward wines at lower temps, and my bolder, tannic wines a bit hotter.

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