My first time

[HumulusHead]

Hello All,

I have a few questions for you guys. I was at Midwest Brewing with my wife this weekend picking up grain for an upcoming brew. This is the first time she came with me, and the wine kits caught her eye. She is not into brewing, but she said she would like to try making wine! I was excited to get involved in a hobby together so I bought an "easy" looking kit. Island mist green apple Riesling to be exact. She asked me if I knew what I was doing, and of course I exclaimed "I sure do!"

After reading through the instructions I may not fully know what I am doing ha.

Here are my questions:
1: the instructions say I need to start with a bucket at least 7.9 gallons in size. I do not have that large of a bucket. I just have 6.5 gallon buckets. I read that I can use certain Brute garbage cans, but they are WAY bigger than 7.9 gallons. If I was to go this route, should I be worried about primary in a like 40+ gallon vessel?
2: the instructions say to use 6.5 gallon carboy for the 2nd step (forgot if they call it a secondary or clarification or what, I dont have the instructions on me right now). I recently sold all my glass 6.5 gallon carboys and only have 6.5 gallon buckets. Can I use buckets for this step? They seem to allude to that using a carboy would be best to keep headspace area to just the neck size of the carboy. I'll buy another carboy if i must, but i'd rather not.
3: the instructions give a range of temps to keep the wine at. is this as important as i am used to for beer? I have a fermentation chamber, but am looking to brew a beer the same weekend and my chamber only holds one vessel at a time. I could push off brewing beer the same weekend, but figured I would check with you guys first.

Thanks in advance for your guys' help!

 

[HumulusHead]

Please????

 

[hornetd12]

You can't use a bucket for your secondary as you need to limit your headspace to elimnate oxidation. You will definitly need the proper size carboy. As far as the primary that won't matter as much but you need a food safe plastic. Garabge cans have a tendency to leech chemicals into your ferment produceing an off taste. Not something I think your wife would enjoy. Temps are not extrememly crucial but try to keep it below 76 and above 64.

 

[pumpkinman2012]

Th brutes will be fine as log as they are NSF Listed, they will have the stamp on the lid as well, many wine makers including myself use them to make larger batches of wine, you can get one as small as 10 gal I believe, but you will want to get a container that is closer to the actual size of the wine after fermentation is complete to limit the amount of oxygen that the wine is exposed to, this is where a carboy comes in very handy.
Fermentation temps are very important for a healthy fermentation, much like brewing a batch of beer.
The Island Mist kit is a very easy kit that will produce a decent wine, if you have any more questions, don't hesitate to ask.

 

[HumulusHead]

Thank you guys very much!! I'm going to push off the wine making until I get a bigger bucket and a carboy. On Amazon they have one of those 10 gallon brutes for fairly cheap and prime shipping! At least this way now I'll have dedicated wine fermentation vessels.

 

[pumpkinman2012]

If you have a home depot or Lowes near you, they have the grey Rubbermaid Brutes for sale, all NSF Listed.

 

[DoctorCAD]

Can't you just get a larger brew bucket where you got the wine kit?

Anyhow, you can sucessfully start that wine kit in a 6.5 gallon bucket. All you need is a growler or a 1 gallon glass jug to keep about a half gallon of the must in until the rapid fermentation stage is over. Just pour the half-gallon back either when you rack to your new 6 gallon carboy or when there looks to be enough room to fit it back into the bucket.

Oh, and 6 gallon carboy, not 6.5 gallon.

Temperature isnt a big concern with wine kits. Any temp that you are comfortable, the yeast will be comfortable (ie.room temp).

Those Mist kits are pretty sweet and low alcohol, perfect for swilling at poolside in the hot seasons!

 

[HumulusHead]

Can't you just get a larger brew bucket where you got the wine kit?



Anyhow, you can sucessfully start that wine kit in a 6.5 gallon bucket. All you need is a growler or a 1 gallon glass jug to keep about a half gallon of the must in until the rapid fermentation stage is over. Just pour the half-gallon back either when you rack to your new 6 gallon carboy or when there looks to be enough room to fit it back into the bucket.



Oh, and 6 gallon carboy, not 6.5 gallon.



Temperature isnt a big concern with wine kits. Any temp that you are comfortable, the yeast will be comfortable (ie.room temp).



Those Mist kits are pretty sweet and low alcohol, perfect for swilling at poolside in the hot seasons!

I would just get a bucket but I was in Minneapolis this weekend and that's when I got the wine kit. I live 4 hours from there and don't have a lhbs. I also don't want to pay the shipping for a bucket. I was able to get a 10 gallon nsf brute can on Amazon for $22 and free 2 day shipping. Works for me.

Thanks for the temp insight. I'll just keep it in my closet. Nice and consistent in there.

Is temp more of a concern if you do more realistic (couldn't think of a better term) wine styles?

I think I'll be getting me a six gallon carboy too. Seems pretty necessary. Thanks for the clarification on the six not six and half. Wondering why my searches came up shorter than expected!

What would you recommend for a cheap drill operated degassing tool?

 

[DoctorCAD]

Temperature plays more of a part in white wines than red wines. Your concerns about better wine types and temperature are valid, kits tend to come with a "room temperatuure" yeast just because its easy for them, and it does a good job. If you get into high end kits or juice or grapes, the yeast manufacturers have temperature charts.

If you really want to keep making wine, an All-In-One wine pump is the best money you will spend. It racks, degasses and bottles. You could also use it for some beer brewing functions.

Also, since this is your first kit, the number of days in the instructions are really just a guideline. With wine, at almost every step, longer is always better!

 

[HumulusHead]

Also, since this is your first kit, the number of days in the instructions are really just a guideline. With wine, at almost every step, longer is always better!

THANK YOU FOR THIS

My wife and I almost got into a heated discussion about this last night. She thinks we need to follow the instructions to a T. My instincts from brewing tell me that longer (at least in some stages) is better.

I am assuming though that you do want to transfer to secondary right around the time they suggest tho, since that point in time hinges around SG. Or does SG not matter so much for that part even?

Here is what the instructions basically tell me:
1- primary for 5-7 days
2- transfer to secondary after 5-7 days, depending on SG
3- after 10 days in secondary do some additions, degass, etc
4- 14 days after last step is time for bottling (or possibly longer if not dropped clear yet)

Here is what I want to do since we will be going on vacation in a couple weeks
1- primary for 5-7 days
2- transfer to secondary after 5-7 days, depending on SG
3- MINIMUM 10 days later do the additions and degass. Due to vacation this step could occur as late as 15 days later. I think this would be fine, wife on the other hand...
4- bottle once the wine drops clear. time doesnt matter to me on this one. if it takes 1 day or 1 month i dont plan to bottle until she drops bright.

Does my process sound ok?

 

[HumulusHead]

If you really want to keep making wine, an All-In-One wine pump is the best money you will spend. It racks, degasses and bottles. You could also use it for some beer brewing functions.

Like always, I am too quick to jump on amazon prime items. I bought a $15 dollar degassing tool (for drill bit) that also doubles as an aerator for beer (which I have also been needing, sick of using an airstone).

I have a racking cane with bottling attachment, but I am going to look into this item. I love gadgets

I haven't even made the wine yet, but I think this may be a continued hobby. Pretty excited to get my wife into something with me since she doesn't like brewing so much. Seems it will be easier to keep her interested in this since its shorter time requirements (brew day 5 hours vs wine kit day = 1 hour i would guess).

Thanks for all your help!

 

[pumpkinman2012]

I agree with DoctorCAD regarding the All In One Wine Pump, it is an amazing tool that will make your wine making experience that much more enjoyable! It is worth every penny!
I have to respectfully disagree with the statement

Temperature plays more of a part in white wines than red wines.

Temp is very important in red wines, with wine made from fresh grapes it is necessary to maintain a fermentation temp of 80°-85° in order to get better color stability.

 

[Verratti]

I did an Amarone kit in I think it was november and didn't bother with the additives and degassing until yesterday. Just rack it off the sediments and add k-meta (or campden tablets). My kit turned out smelling AMAZING yesterday and now i'll just let it sit another 2 weeks before racking and bottling. The instructions on the kit is always just to make it faster. Longer though is better. As a beer maker you know that

 

[DoctorCAD]

...I have to respectfully disagree with the statement Temp is very important in red wines, with wine made from fresh grapes it is necessary to maintain a fermentation temp of 80°-85° in order to get better color stability.

OP is making kits, and I did state that high end kits, juice and grapes should be done per the yeast companies diresctions.

 

[pumpkinman2012]

understood, as I stated

wine made from fresh grapes it is necessary to maintain a fermentation temp of 80°-85° in order to get better color stability.