Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > New Winemaker...please help
Reply
 
LinkBack Thread Tools
Old 09-09-2009, 06:32 PM   #1
HoppyDaze
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
HoppyDaze's Avatar
Recipes 
 
Join Date: Dec 2008
Location: Wilsonville, OR
Posts: 8,977
Liked 1314 Times on 995 Posts
Likes Given: 693

Default New Winemaker...please help

So I made a SunCal kit "merlot type wine" what I did was add the grape juice the kit came with, 6.5 lbs of gradulated white sugar, grape tanin, acid blend and some yeast nutrient. Never added the campden tablets (nowhere in instructions) I waited 7 days (should have only done 5) The wine was foaming pretty good with CO2 at this point. I assume this why you degas the wine at various times. The instructions never told me to degas anything; it simply said rack after 5 days, then again at two week and again in two months. It never mentions anything about adding finings or degassing.

Well when I racked last night (at 7 days in primary) I decided to degas it via hard stir with paddle. this made the top really foamy so I just scooped most of it out with my funnel.

So my questions are these (lots of them):
-Was I right to degas? How often should I degas?
-Should I have added finings? When are finings added? What the the specific names of finings. The kit came with containers called "acid blend" Grape Tanin" "Yeast Nutrient" and campden tablets. Out of all those things I have only used nutirent before this batch (Apfelwein)

So bacially I would like to know if the next time I rack I should add "finings" and also do I degas? Also, the things that I did not inclue: pectic enzyme, absorbic acid and stabilizer; when do I add these? (if I even should)

Also have I done anything wrong so far?

Thanks all!!

__________________
"Dad, Bob broke your beer!"

*Member: The HBT Sweaty Fat Guys Cigar club

Advice for posting

HoppyDaze is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2009, 12:14 AM   #2
HoppyDaze
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
HoppyDaze's Avatar
Recipes 
 
Join Date: Dec 2008
Location: Wilsonville, OR
Posts: 8,977
Liked 1314 Times on 995 Posts
Likes Given: 693

Default

Im justing looking for some guidance on general procedures...nothing earth shattering going on here

__________________
"Dad, Bob broke your beer!"

*Member: The HBT Sweaty Fat Guys Cigar club

Advice for posting
HoppyDaze is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2009, 12:33 AM   #3
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 22 Times on 16 Posts

Default

Quote:
Originally Posted by BobcatBrew View Post

So my questions are these (lots of them):
-Was I right to degas? How often should I degas?
-Should I have added finings? When are finings added? What the the specific names of finings. The kit came with containers called "acid blend" Grape Tanin" "Yeast Nutrient" and campden tablets. Out of all those things I have only used nutirent before this batch (Apfelwein)

Also have I done anything wrong so far?

Thanks all!!
No need to degass and following the instructions would have been fine, as is true in most circumstances. The foam you scooped out was actually wine that would have gone back to liquid form (think removing the foam from a glass of beer). Finings aren't needed, especially with red wine, assuming you allow it to bulk age for a few months. You need the acid blend (malic, citric, tartaric) and the tannin to balance the wine and they're absolutely necessary in certain (most) wines.
__________________
summersolstice is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2009, 05:09 PM   #4
HoppyDaze
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
HoppyDaze's Avatar
Recipes 
 
Join Date: Dec 2008
Location: Wilsonville, OR
Posts: 8,977
Liked 1314 Times on 995 Posts
Likes Given: 693

Default

So you only need to degas if you are not bulk aging?

__________________
"Dad, Bob broke your beer!"

*Member: The HBT Sweaty Fat Guys Cigar club

Advice for posting
HoppyDaze is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2009, 09:53 PM   #5
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 22 Times on 16 Posts

Default

Generally, yes. If you plan to bottle within a couple of months it'll likely be gassy. The degassing process is usually done after fermentation is complete and at the time of stabilizing.

__________________
summersolstice is offline
 
Reply With Quote Quick reply to this message
Old 09-11-2009, 10:15 AM   #6
wade8069
Guest
Recipes 
 
Posts: n/a
Default

I am a newbie here, thanks for your help.

__________________

 
Reply With Quote Quick reply to this message
Old 09-17-2009, 09:34 PM   #7
HoppyDaze
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
HoppyDaze's Avatar
Recipes 
 
Join Date: Dec 2008
Location: Wilsonville, OR
Posts: 8,977
Liked 1314 Times on 995 Posts
Likes Given: 693

Default

next week I am supposed to rack to a different container for two months. Is this when I add the sulphites?

__________________
"Dad, Bob broke your beer!"

*Member: The HBT Sweaty Fat Guys Cigar club

Advice for posting
HoppyDaze is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2009, 02:07 AM   #8
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 22 Times on 16 Posts

Default

Quote:
Originally Posted by BobcatBrew View Post
next week I am supposed to rack to a different container for two months. Is this when I add the sulphites?
Yes, use the campden tabs when you rack. You should have one per gallon.
__________________
summersolstice is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2009, 06:31 AM   #9
yeastluvr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Washington St.
Posts: 192
Liked 1 Times on 1 Posts

Default

If I was going to degass, which if the kit doesn't call for it I wouldn't, I think I would wait until it is done fermenting. I'm not sure it would be done fermenting in 7 days, but that only my opinion.

__________________
yeastluvr is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2009, 12:34 PM   #10
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 22 Times on 16 Posts

Default

Quote:
Originally Posted by yeastluvr View Post
If I was going to degass, which if the kit doesn't call for it I wouldn't, I think I would wait until it is done fermenting. I'm not sure it would be done fermenting in 7 days, but that only my opinion.
It appears that when he wants to rack next week the wine will be nearly three weeks old and fermentation should be complete by that time. Regardless, if one is going to rack with the intention of allowing the wine to sit for two months, I feel that adding sulfites would be a good idea. However, opinions on an anonymous forum are cheap and should be taken for what they're worth.
__________________
summersolstice is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First Time Winemaker Questions Khirsah17 Wine Making Forum 3 10-16-2009 10:31 PM
Noob winemaker question gingerdawg Wine Making Forum 1 10-14-2009 03:23 PM
winemaker has a question about stout and N2O Allisvain Beginners Beer Brewing Forum 11 01-09-2009 12:42 AM
First beer from a confirmed winemaker summersolstice Home Brewing Photo Forum 10 07-01-2008 11:54 AM
Winemaker who is gonna make some beer Smurfe Introductions 2 07-28-2007 11:56 PM



Newest Threads

LATEST SPONSOR DEALS