Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Newbie Wine Question
Reply
 
LinkBack Thread Tools
Old 11-02-2007, 02:14 PM   #1
ohiodad
Feedback Score: 0 reviews
 
ohiodad's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Hilliard, OH
Posts: 264
Liked 2 Times on 2 Posts

Default Newbie Wine Question

O.k. last sunday my wife and I started a Vintner's Reserve Gewurtz kit. It said in 5 to 7 days take a sample and check gravity etc then transfer to a 6 gallon carboy. Now I have a question. With my beer brewing I never move a beer to the secondary when there are still bubbles in the airlock.. This wine however is still perking away quite strong and showing no signs of letting up after almost a week. Do I move it on the 7th day or leave it ferment out before moving. Is it normal to do it this way, with bubbles still coming in the airlock? Thanks for any help you can provide!

__________________
ohiodad is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2007, 02:45 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,769
Liked 4909 Times on 3560 Posts
Likes Given: 988

Default

You move it when it says to. For wine, there really IS a secondary fermentation. I always move mine when the sg is 1.020 or so or less. This protects the wine from oxidation. The co2 coming out will definitely drop down and you want to move the wine before that, if that makes sense. For some of my wines, I've moved them as early as 3 days into primary. Sometimes wine will go dry really fast, but sometimes it's a little slower.

Another reason they have you move it sooner rather than later is for clearing. It sounds counterintuitive, but you need some of the lees (sediment) to aid in clearing. The clearing compound they put in the kits needs something to "bind" to, so you stir up the lees into the wine when you add the clarifier. If you wait until after primary is over, you won't have the lees to do this. If you read through the instructions deeper into around step 3 or somewhere, I think they mention this.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2007, 04:07 PM   #3
ohiodad
Feedback Score: 0 reviews
 
ohiodad's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Hilliard, OH
Posts: 264
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by YooperBrew
You move it when it says to. For wine, there really IS a secondary fermentation. I always move mine when the sg is 1.020 or so or less. This protects the wine from oxidation. The co2 coming out will definitely drop down and you want to move the wine before that, if that makes sense. For some of my wines, I've moved them as early as 3 days into primary. Sometimes wine will go dry really fast, but sometimes it's a little slower.

Another reason they have you move it sooner rather than later is for clearing. It sounds counterintuitive, but you need some of the lees (sediment) to aid in clearing. The clearing compound they put in the kits needs something to "bind" to, so you stir up the lees into the wine when you add the clarifier. If you wait until after primary is over, you won't have the lees to do this. If you read through the instructions deeper into around step 3 or somewhere, I think they mention this.
Wow thanks for the details Yoop! I thought maybe the process was somewhat different. This cleared it up well. Now I'm wondering if I should wait until the 7th day or do it now... I wasn't even going to pop the lid til Sunday.
__________________
ohiodad is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2007, 09:11 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,769
Liked 4909 Times on 3560 Posts
Likes Given: 988

Default

Well, if the airlock is bubbling fast you don't need to check it. But I've had wines ferment out really fast, so why not go ahead, pop the lid and grab an sg? you can also then have a sample of your wine!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2007, 09:46 PM   #5
ScubaSteve
Feedback Score: 0 reviews
 
ScubaSteve's Avatar
Recipes 
 
Join Date: May 2007
Location: New Bern, NC
Posts: 3,691
Liked 67 Times on 49 Posts
Likes Given: 11

Default

Just out of curiosity, do you use different equipment for the wine....so as not to introduce undesireable yeasts/off flavors in your beer?

ScubaSteve is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2007, 09:50 PM   #6
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,769
Liked 4909 Times on 3560 Posts
Likes Given: 988

Default

I don't- I figure glass is glass regardless of what was in it. I use the same primary buckets and tubing and autosiphon, too. I just clean and sanitize really well. My buckets are bright white and have no odor, so I haven't worried about it. I'm going to be getting some new tubing, though. Not because it's going to be separate, just because it's getting old.

I often do a final rinse of my equipment with a sulftie solution before I put it away. That's mainly because I store stuff in my damp basement.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2007, 09:53 PM   #7
ScubaSteve
Feedback Score: 0 reviews
 
ScubaSteve's Avatar
Recipes 
 
Join Date: May 2007
Location: New Bern, NC
Posts: 3,691
Liked 67 Times on 49 Posts
Likes Given: 11

Default

Hmmmm....maybe one of these days I'll make some wine. Guess I'd just need a corker and some wine bottles and I'd be good to go, right?

__________________
UNIBREW 5500 SINGLE VESSEL BREWERY
WOODEN SINGLE TIER
ScubaSteve is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2007, 10:01 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,769
Liked 4909 Times on 3560 Posts
Likes Given: 988

Default

Yep. That's pretty much it if you're doing kit wines. You already have the racking cane and tubing and hydrometer.

A word of warning, though- (make that two):

1. Wine is easier than beer, so it gets even more addicting.

2. Wine takes forever compared to beer, so you must be patient!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2007, 10:28 PM   #9
ScubaSteve
Feedback Score: 0 reviews
 
ScubaSteve's Avatar
Recipes 
 
Join Date: May 2007
Location: New Bern, NC
Posts: 3,691
Liked 67 Times on 49 Posts
Likes Given: 11

Default

#1 is good. #2 is bad! I figured it'd take a long time....I guess that makes it taste all the better!

__________________
UNIBREW 5500 SINGLE VESSEL BREWERY
WOODEN SINGLE TIER
ScubaSteve is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2007, 03:43 PM   #10
ohiodad
Feedback Score: 0 reviews
 
ohiodad's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Hilliard, OH
Posts: 264
Liked 2 Times on 2 Posts

Default

Alright so we racked it over to the carboy this weekend.. Very cloudy it is... Didn't top up yet as the kit said not to. Gravity reading was 1.008... Only problem I'm having is that I can't seem to keep a stopper in that 6 gallon carboy. Keeps pushing them out. I've tried a number 6.5 and a 7 and neither will stay... Only thing different from beer is that we are using one of those S shaped Airlocks. So anyway the next step says in 10 days we should be at .996 or less add some things and degass then add the F-pack sweetener. Cleanup in that bucket was remarkably easy compared to beer too... The sample we drew didn't taste too bad.. I was amazed at the amount of carbonation in it though...

__________________
ohiodad 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
Newbie with Chocolate Mint Wine question ms8miranda Wine Making Forum 2 03-20-2009 06:41 PM
How do you make wine with various fruits? Newbie needs help. red79phoenix Wine Making Forum 3 02-20-2009 10:20 PM
Newbie Qs about Wine Making kb2kir Wine Making Forum 15 12-11-2008 12:51 AM
Wine Newbie questions bigkevj Wine Making Forum 4 10-17-2007 03:56 PM
Wine making newbie question nucmed24 Wine Making Forum 6 10-09-2007 08:15 PM



Newest Threads

LATEST SPONSOR DEALS