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Old 08-22-2012, 10:25 PM   #1
Dec 2011
Posts: 37
Liked 1 Times on 1 Posts

No problem – just curious...

I have done a bunch of wine kits (Pinot Noir, Barolo, Nero D'Avola), and I've noticed that the directions are usually very similar. Specifically, the directions have always indicated that it's *very important* to stir the sediment from secondary back into suspension before stabilizing and adding the clarifier. No problem... all my kits have turned out very nice.

I just transferred a Malbec-Shiraz to secondary... and the instructions indicate to transfer to a tertiary after ten days and then add the stabilizers and clarifier (chitosan).

Would anyone know why this kit (all the kits have been “Selection” kits) would be different?

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Old 08-25-2012, 04:26 AM   #2
Jan 2012
Pella, IA
Posts: 740
Liked 26 Times on 26 Posts

i have no idea why they want you to stire the sediment up if your just going to send it to the bottom again, maybe it has something to do with the flavor or degassing, who knows, I would keep on trucking though dont worry about it.

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