[geocorn]

Thank you, Tim, for the "WinEXPERT" advice. As you can see, we have been having some difficulties with this topic. Your comments are going into my next newsletter. Edited by: geocorn

[masta]

Yes................ thank you Tim for the help and the humor!

[ljcjd]

Masta, I'm sorry I'm late getting into this. The kit I'm using is a Selection Series Merlot. I'm on the run and will catch up on the posts after 5:00...Thanks Laurie

[cbwenger]

thanks Tim for the informative post... so if in 3 weeks (4-5 weeks for lauri I think)its still fizzy, then it must be an incomplete fermentation or CO2 producing bacteria... if it is flat, than that means anytime in the last 2 weeks i must have gotten out the CO2, but i might have stirred non-fizzy wine after the first day or two because i confused foam for fizz... which i guess still leads me to wonder if the wine will have oxygen damage and if i should add a metabisulphite or anything else??

[Hippie]

Wonderful tutorial! I got alot out of that and am glad to have learned a little more about making kits. Thanks Tim!

[ljcjd]

Tim, Your humor had me laughing so hard I about had tears in my
eyes. Thanks for the entertaining and informative tutorial.
I do have to point out that in the instructions #3 highlighted in item
#B they unequivically say:

"...Vigorous stirring is required during this stage. Without
vigorous stirring gas in the wine will prevent clearing. At each
stirring, whip the wine until it stops foaming......" then in item II.
"...Stir vigorously for another 2 minutes to drive off CO2 gas. (See
note above: your wine may not clear if this stirring is not vigorous
enough.)" Those instructions sure made me realize in no uncertain
terms to whip the H-LL out of the wine untill it quit foaming. After
coming home and reading your post...along with the others I stirred it
once with a spoon, tried the "puff test" and tried a bit of the
wine. Although it still foams and I'm sure would still foam if I
hooked up the dreaded drill, it is smooth with no fizzy bubbles in the
wine. Not wanting to push my luck any further, I put water in it to cap
it off and will leave it for two to three weeks. As for cb's
posts, I have exactly the same concerns and adopt his response as my
own (thanks cb!). I feel like I've been attending a wine
making seminar I've learned so much...including how to use an electric
drill. Thanks Laurie

[geocorn]

I think I can safely say that we all learned a lot with this post! I know I have a new insight regarding wine making processes that I have come to take for granted. Considering I am starting my own video of the process, things like this are extremely important to me and will be thouroughly addressed.


I want to thank everyone that participated in this discussion. Sorry it took so long to get the "authoritative answer."

[ljcjd]

Hey George, you guys have been terrific to deal with. I can't
wait to fire up my second carboy and the pinot you just sent me.
I have a feeling it will go a little smoother...and if not, I know
where to get help. CB and I will also compare our notes I'm
sure. I HAVE FAITH!

[masta]

Amen brothers and sisters.....we are one with the Winexpert Master!

[Goslin]

Originally Posted by cbwenger

which i guess still leads me to wonder if the wine
will have oxygen damage and if i should add a metabisulphite or
anything else??

If it were me, just to be on the safe side I would add at least half
the campden as normal and then let "calm" for a while(couple to three weeks atleast).Then rack,
and then three weeks after that rack again adding sulfites just before bottling.

Thats just me though and I know NOTHING about DOing IT from a kit.

But, and I'm sorry to say it this way, But I'm glad for your misshap
(Not for you personally) But it's a good learning experience that
others can learn from when they read your posts and the replies.



It's all getting locked into my brain thats fer sure



I am planning on doing some kits from Fine Vine Wines,, thing is ,,, I'm just to poor right now to do it.

Tax time you know, it wiped me out

Edited by: Goslin