Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > SG question

Reply
 
LinkBack Thread Tools
Old 04-08-2013, 09:56 PM   #1
MGBBob80
Junior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
MGBBob80's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Kailua, Hawaii
Posts: 40
Liked 6 Times on 4 Posts

Default SG question

Making my first wine. Winexpert Selection Series- Australian Chardonnay kit.

Temperature during primary fermentation was approximately 72 degrees (instructions called for 72 - 75)

Specific gravity when it went into the primary was 1.090. I racked it to the secondary on day 8. Instructions said that SG should be 1.010 or less. Mine was 0.994. Is this normal?

As I read the follow-on instructions, this wine is ready for stabilising and clearing (instructions says 0.996 or less) now, although the instructions say to let it sit in the carboy for 10 days prior to starting this phase. Regardless of SG, I plan on leaving it in the carboy for the entire 10 days prior to clearing.

__________________

Cheers, Bob

Four Dogs and a Cat

MGBBob80 is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2013, 11:00 PM   #2
bandg72
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 22
Default

I want to make this kit! Let me know how you like it! The description says it is buttery, which is the kind of Chard I like. Good lick!

__________________
bandg72 is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 03:36 AM   #3
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: 60,591
Liked 4343 Times on 3158 Posts
Likes Given: 845

Default

That sounds perfect! It's just about done fermenting, and it can sit according to the directions and finish up and start to clear before you proceed to the next step. It could finish as low as .990 by the time it's done.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 10:08 AM   #4
Matti
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Finland
Posts: 20
Liked 1 Times on 1 Posts
Likes Given: 4

Default

Quote:
Originally Posted by bandg72 View Post
I want to make this kit! Let me know how you like it! The description says it is buttery, which is the kind of Chard I like. Good lick!
Australian Chardonnay tend to have higher levels of Malic acid, when the right yeast (or special bacteria) are used (probably the ones provided with the kit) a lot of that Malic acid is converted to Lactic acid, which gives the wine that nice buttery taste.

As for Yooper, according to your description, things seem to be great. Let us know what happens
__________________
Matti is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 12:14 PM   #5
MGBBob80
Junior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
MGBBob80's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Kailua, Hawaii
Posts: 40
Liked 6 Times on 4 Posts

Default

Many thanks for the replies! I'll let all know how it comes out.

__________________

Cheers, Bob

Four Dogs and a Cat

MGBBob80 is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2013, 12:51 PM   #6
MGBBob80
Junior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
MGBBob80's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Kailua, Hawaii
Posts: 40
Liked 6 Times on 4 Posts

Default

Sampled first bottle last night and it was great! Still a little sharp, but with a little more aging this is going to be a great one. For info, it was bottled on 5/14/13 and first was opened on 6/15. Starting gravity was 1.090 and finishing gravity was 0.989 resulting in a 13.4% ABV. Cheers, Bob

__________________

Cheers, Bob

Four Dogs and a Cat

MGBBob80 is offline
 
Reply With Quote Quick reply to this message
Old 06-19-2013, 06:56 PM   #7
bandg72
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 22
Default

Bottled mine on June 11th. Looks stunning in the bottle! Can't wait to try it!

__________________
bandg72 is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2013, 08:28 PM   #8
bandg72
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 22
Default

This wine turned out really great! Why does it taste so different - I opened a bottle at one month and it was ok. At 6 weeks it was great. 7 weeks so so again...

__________________
bandg72 is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2013, 12:15 PM   #9
DoctorCAD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Fayetteville, NC
Posts: 1,007
Liked 39 Times on 37 Posts
Likes Given: 1

Default

Quote:
Originally Posted by bandg72 View Post
This wine turned out really great! Why does it taste so different - I opened a bottle at one month and it was ok. At 6 weeks it was great. 7 weeks so so again...

That's the secret ingredient...TIME.
__________________

Just because something CAN ferment, does not mean it SHOULD be fermented.

DoctorCAD 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
European bottle capping question + yeast starter question Rev2010 Beginners Beer Brewing Forum 12 12-01-2013 03:37 AM
Stock pot question and general nrmew brewer question Charliehart1 Beginners Beer Brewing Forum 8 04-19-2011 03:33 PM
Idopher question and basic yeast washing question msa8967 Beginners Beer Brewing Forum 2 02-12-2011 04:21 PM
Quick temprate question, and promary/secondary question. Cazamodo Fermentation & Yeast 4 10-23-2010 08:52 PM
Making Chocolate Oatmeal stout. OG question and smack pack starter Question. britishbloke Beginners Beer Brewing Forum 10 02-23-2007 05:01 PM