207 replies to this topic

[P Cuthbert]

Hi all;

I started a couple of kits. I have some pics for you showing the steps so far and will show the rest as they occur.

First is checking my equipment. A lot of empty carboys as you can see.

Be sure that your equipment is clean. Use a chlorinated cleanser (pink powder) or Straight A ( see Logic Chemicals in the supplier section).

Rinse everything well

Attached Files

•  Getting_ready.jpg   17.68K   1007 downloads

[P Cuthbert]

Here is the stock I just got in.
2 each:
Winexpert Limited edition Chilean Carmeniere/Malbec (the one I am showing you), Symphony and BC Cabernet Merlot.
4 Selection Port
1 Selection Leibfraumilch
1 Selection Gewertzraminer
1 Vintners Reserve Gewertzraminer

Attached Files

•  New_stock.jpg   28.45K   1016 downloads

[P Cuthbert]

Here is the device I use to reconstitute my wine. It is a variable speed drill with a paint mixer attached. It is very important that the must be fully mixed to prevent layering. An inaccurate SG can be read if the must is not uniform.

Attached Files

•  ready_to_mix.jpg   8.22K   593 downloads

[P Cuthbert]

Checking the contents of the box. Read the directions and make sure that everything indicated is there. AS instructions are general for a type of kit, it is possible that there is a reference to some things (such as oak or in this case "F" pack) which are not applicable. If there is something missing, contact your supplier immediately and stop until you have it.

Attached Files

•  Checking_contents.jpg   21.31K   614 downloads

[P Cuthbert]

The next step in getting this wine (Limited Edition Carmeniere Malbec) going is to mix the bentonite. Use 2 quarts (litres) of room temperature water. Tilt the primary and while running the drill slowly add the bentonite. It takes me about 30 seconds to empty the package. Continue mixing for about a minute. When you are done, it will look like this with no lumps.

Attached Files

•  Bentonite_mixed_in.jpg   9.6K   518 downloads

[P Cuthbert]

The next step is to add the concentrated must. Instructions generally say to rinse the bag with 1 quart (litre) of warm water. I will rinse it twice. This first gets most of the concentrate out of the bag. The second rinse removes it almost completely. Then top up the fermentor to your 23 litre mark. This is found by filling a 23 litre carboy with water and pouring it into the primary. The level is marked with a piece of tape or permanent marker. Again Mix it well to prevent layering. There is no problem with getting some foaming while doing this as it incorporates oxygen in the must. Oxygen at this stage is beneficial to the yeast as it helps them to multiply.

Attached Files

•  Reconstituted_juice.jpg   15.75K   359 downloads

[P Cuthbert]

The next step is to add the oak. I prepare the oak by boiling a couple of cups of water, and pouring this onto the oak powder/chips in a pyrex measuring cup. Pour this in slowly and stir while doing so. This will prevent the oak from floating on top of the water. Allow the oak to steep for a couple of minutes.

Attached Files

•  steeping_oak.jpg   21.83K   313 downloads

[P Cuthbert]

While the oak is steeping, I will take the SG of the must. IN this case, it is 25 brix or 1.100

Attached Files

•  Hydrometer.jpg   31.93K   416 downloads

[P Cuthbert]

Next check the temperature of the must. It should be in the range that are indicated in the instructions.

Attached Files

•  Checking_the_Temp.jpg   29.76K   480 downloads

[P Cuthbert]

Add the oak tea, and stir it in. While the must is still swirling gently, sprinkle the yeast on top. The kit instructions want you to do it this way. The yeast instructions ask you to rehydrate the yeast first.

Rehydrating the yeast is quite critical. The temperature must be correct or the yeast will be killed, and the volume of water must be correct or the yeast again may be killed. I have never had a failure by sprinkling the yeast, so that is the way I do it.

Attached Files

•  Yeast_added.jpg   33.05K   367 downloads

[P Cuthbert]

Next put the lid on the fermentor and put it in a warm dark place for the fermentation to take place.

When the time comes, I will be showing the transfer from primary to secondary.

Your comments are appreciated.

Pat

[MedPretzel]

Great post, Pat!

It is really helpful!



Good luck with the wine!

martina

[tazzidevil]

Pat, this is an incredible presentation!!!!!!!!!!!!!!!!
I'm itching to go out and try it! I've never made the wine before but you people, at Winepress, are compelling me to start competing against my husband...

[Tim Vandergrift]

Brings a tear to my eye when I see my instructions followed so faithfully, sniff!

I'm pleased to see you mentioning the keys to success: rehydration of bentonite, vigorous stirring, full 23-litre (6 US gallon) volume and careful checking of temperature and gravity readings.

Be doubly vigilant with the temperature on your BC Cabernet-Merlot: the RC212 yeast used in that kit is very, very slow at lower temperatures, and won't finish in time if it's not kept above 18 C (65 F). Best to shoot for 72 F throughout the entire process.

Good luck: I'll keep checking back to see how it's going.

[Hippie]

Very nice Pat, except that you know I wouldn't use the bentonite!