solbes
Well-Known Member
My wife wants to get started in making wine. I've brewed for a couple of years now but this is new territory. I read through the instructions (it's a Pinot Noir Vintners Reserve 6 gal kit). Also checked through a lot of threads here to try avoiding frequent questions.
So here's the stripped down version of what I think I'm supposed to do. Please let me know if you see flaws that should be corrected:
- Setup the primary fermentation in a bucket with all of the necessary additions. Loosely cover and keep warm for 7-10 days. Rack into glass carboy when I hit 1.010 or so.
- Allow to ferment to completion and verify with hydrometer. Add stabilizers and finings. Mix vigourously to degas. Wait 14 more days. Check for clarity. Add some metabisulphate and rack to tertiary to allow for some aging (I'm thinking 2-3 months).
- At end of tertiary I would like to add ~ 2 oz of medium toast oak cubes. Check for oak flavor addition starting around day 7. Rack to bottling bucket when oak flavor is satisfactory.
- Bottle and cork.
Questions:
1) Yeast selection. Just use what's included, or are there better yeast strains to use as is the case with brewing?
2) Do I just loosely cover during primary with no airlock? Do I need to stir at all once it gets going?
3) Do I try to target cool or warm side of yeast during primary, or anywhere in range is good?
4) Sanitizers. Always use metabisulphate or is Star-san okay?
Thanks in advance for any help you have for this Noob.
So here's the stripped down version of what I think I'm supposed to do. Please let me know if you see flaws that should be corrected:
- Setup the primary fermentation in a bucket with all of the necessary additions. Loosely cover and keep warm for 7-10 days. Rack into glass carboy when I hit 1.010 or so.
- Allow to ferment to completion and verify with hydrometer. Add stabilizers and finings. Mix vigourously to degas. Wait 14 more days. Check for clarity. Add some metabisulphate and rack to tertiary to allow for some aging (I'm thinking 2-3 months).
- At end of tertiary I would like to add ~ 2 oz of medium toast oak cubes. Check for oak flavor addition starting around day 7. Rack to bottling bucket when oak flavor is satisfactory.
- Bottle and cork.
Questions:
1) Yeast selection. Just use what's included, or are there better yeast strains to use as is the case with brewing?
2) Do I just loosely cover during primary with no airlock? Do I need to stir at all once it gets going?
3) Do I try to target cool or warm side of yeast during primary, or anywhere in range is good?
4) Sanitizers. Always use metabisulphate or is Star-san okay?
Thanks in advance for any help you have for this Noob.