Mekpdue
Member
- Joined
- Oct 15, 2021
- Messages
- 15
- Reaction score
- 2
We do like the Winexpert Super Tuscan (Private Reserve), it is dry, fruity, and nicely rounded. Better than many higher end kits. That said, when put in the fermentation bucket this weekend, the Specific Gravity was a little low (1.072-which falls outside the recommended SG readings from Winexpert), so I added around 2 lbs of sugar to bring it up to 1.090 SG (within range). I didn't want to raise it much more due to my desire to keep as close to the manufacturers recipe as possible on SG.
That said, I am wondering 2 things:
1) Has anyone been creative with this kit and 'improved' on the recipe by adding any new ingredients, extending or reducing any fermentation/racking times, or any other ideas? I was thinking about extending the bulk aging process by a couple of months in the carboy....but bottle aging is recommended by Winexpert.
2) How high will the 'cap' grow (yes, the grape skins are bound in the muslin bag)? With the 6 gallons of juice, and skins, it looks tight for a bubble rise in my 7.9 gal Fermentation bucket. As info, I am just sitting the lid on the bucket and am not using the airlock until maybe day 7, when I'll close it up and add the airlock after most of the primary fermentation has completed.
Thanks, all.
That said, I am wondering 2 things:
1) Has anyone been creative with this kit and 'improved' on the recipe by adding any new ingredients, extending or reducing any fermentation/racking times, or any other ideas? I was thinking about extending the bulk aging process by a couple of months in the carboy....but bottle aging is recommended by Winexpert.
2) How high will the 'cap' grow (yes, the grape skins are bound in the muslin bag)? With the 6 gallons of juice, and skins, it looks tight for a bubble rise in my 7.9 gal Fermentation bucket. As info, I am just sitting the lid on the bucket and am not using the airlock until maybe day 7, when I'll close it up and add the airlock after most of the primary fermentation has completed.
Thanks, all.