First Kit: when to transfer and what to transfer

[tennesseean_87]

So I have a $100 RJS Cru International or some other with grape skins and two different oaks in primary. Instructinos say transfer after a week when gravity is sub-1.020. Should I wait until fermentation is completely done before popping it in the carboy? Should I leave all the oak behind?

Thanks!

 

[DoctorCAD]

As the instructions state, rack when the SG is below 1.020, I generally wait until 1.010 or lower.

Transfer anything that can fit through your racking hose, oak stays behind. You can always add additional oak later if you feel it needs it.

You will need to rack a few times during the wait before bottling...oh yea, they don't tell you about waiting 6 months or a year before bottling and the year sitting in the bottle, did they?

 

[tennesseean_87]

As the instructions state, rack when the SG is below 1.020, I generally wait until 1.010 or lower.

Transfer anything that can fit through your racking hose, oak stays behind. You can always add additional oak later if you feel it needs it.

You will need to rack a few times during the wait before bottling...oh yea, they don't tell you about waiting 6 months or a year before bottling and the year sitting in the bottle, did they?

No, they didn't mention that aging bit. They said bottle around 5 weeks. The reason I asked sort of has to do with what you've stated--that you wait longer before racking than the instructions indicate. I just wanted to confirm this is a good idea, and see if there is a downside to waiting until .998 or whatever for that first racking (with beer you usually rack only when fermentation is complete).

Thanks for the reply!

 

[DoctorCAD]

No, they didn't mention that aging bit. They said bottle around 5 weeks. The reason I asked sort of has to do with what you've stated--that you wait longer before racking than the instructions indicate. I just wanted to confirm this is a good idea, and see if there is a downside to waiting until .998 or whatever for that first racking (with beer you usually rack only when fermentation is complete).

Thanks for the reply!

With a kit, no issues. With grapes or fruit, you risk picking up off flavors from the dead yeast and rotting fruits.

 

[tennesseean_87]

With a kit, no issues. With grapes or fruit, you risk picking up off flavors from the dead yeast and rotting fruits.

So if my kit has some grape skins, should I transfer a little earlier than terminal gravity?

 

[Yooper]

So if my kit has some grape skins, should I transfer a little earlier than terminal gravity?

Yes, they generally tell you to rack when the SG is 1.010 or lower, I think.

It's not because of the skins, it's so that there is still c02 being produced when the wine is racked to the carboy to help prevent oxidation. Racking before FG is reached means that the wine will have some c02 to help protect it from oxidation, since they don't have you top up at that time. They generally have you top up after degassing.

 

[tennesseean_87]

Thanks, Yooper!

As an update, I was out of town when I posted and hit terminal gravity while away. I racked onto a tinsy bit of sugar to get some CO2 in the headspace (I didn't top off). Kit says to rack again at day 20 and add all the clarifiers and degas, then bottles at day 35. Where should the extra bulk aging mentioned above come into play--before or after the degassing?

Also, is topping off with sanitized marbles a good idea? I think I read that it's used not to dilute the wine but prevent too much headspace.

Thanks again for the advice!

 

[jc5066]

There are a few ways to limit head space. That is one that will work.

IMO skip the clarifiers and degassing. Rack and add sulfite. In three months do it again. And once more in 3 months. Maybe once more then bottle.

 

[tennesseean_87]

Thanks!

 

[jc5066]

I should have stated; this is what I do with dry wines. For sweeter wines it is a much quicker process to bottle. I usually don't bulk age for more then a few weeks.