Other Kit Rose??
- Thread starter MandyP
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If you follow the directions it gets added post fermentation so it will give color and sweetness in this case. I added my entire F-pack up front and fermented to dry as I like my Rose' dry. Worked perfect and taste was amazing.
That sounds like what I'll most likely be doing. A dry Rosè is the exact thing I've been keeping my eye out for. When I start this kit I hope I can lean on you for different things
Also, do you think this sauv franc Rosè could be one of those kits that benefit from condensing the 6 gallon batch to a 5 gal??
I've got plenty of empty 5s but no empty 6s. Shouldn't take away from the Rosè tint too much. Gonna wing it and decide later.Just a thought.
I've got plenty of empty 5s but no empty 6s. Shouldn't take away from the Rosè tint too much. Gonna wing it and decide later.Just a thought.
No, this is basically a limited release type of Kit so its made from good/very good starting materials.
If all you have are 5G carboys, then make it as directed and ferment it down to ~1.03 in the bucket, rack what you can into the 5G carboy and put the rest into another appropriate sized jug/bottle that you can add an airlock to and then combine it all back together when it reaches dry. You should end up with ~ 5G in the end.
If all you have are 5G carboys, then make it as directed and ferment it down to ~1.03 in the bucket, rack what you can into the 5G carboy and put the rest into another appropriate sized jug/bottle that you can add an airlock to and then combine it all back together when it reaches dry. You should end up with ~ 5G in the end.
Or do what I do, let it ferment all the way dry in the open bucket, then do your racking...
Go dry or go home...lol
Go dry or go home...lol
And that is the exact info/opinion I was looking for. My only 6 gal is currently aging and have read about condensing cheaper kits and was curious. I wouldnt go through the trouble of 2 different vessels though. I will pick up another 6 gal.
I Most definitely will go dry. With the skin pack in the primary also. And to be honest, reading the thread "Thinking Outside the Box" has got me constantly looking for ways to enhance the product. Wheels are always spinning.
This has no "skin pack" It just comes with a 1L F-Pack of sweetened red grape juice. Just dump it into the primary bucket along with the Sauv Blanc Must and then bring it up to the 23L mark on your bucket and ferment to dry.
Boatboy24
No longer a newbie, but still clueless.
Would you not bring it to 23L, THEN add the f-pack? IIRC, the instructions have you starting fermentation with a full 23L, then doing f-pack later.
I think you could make it either way, its such a small F-pack. Maybe that's why mine turned out so good as it was more intensely concentrated by 1L! 
What's the makeup of a Rosè with a red base? The white with red f-pack is self explanatory. But The Pinot Noir and cab sauv are darker reds. Is there a white involved to balance for the Rosè?
I've made juice bucket blends 2 part white to 1 part red that we're comparable to Rosè. What don't I know?
I've made juice bucket blends 2 part white to 1 part red that we're comparable to Rosè. What don't I know?
No this type of Rose' is harvested earlier than similar typical red varietals so the acids are high and the brix is lower. They then crush and let the must sit on the skins for a short period of time so that it extracts just a hint of color then press off the skins and begin fermentation.
Wall_of_Paul
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I've been eyeing that WE Sauv. Blanc Rose kit since I heard it was coming out, and then minutes ago in this thread, I discovered the Cab Sauv Rose Passport kit and I immediately purchased it from FVW. It looks too good to pass up, I might still get the WE LE kit if my local shop is able to source it but if the flavor profile is anywhere near the description for the Passport kit, I will be more than happy. Glad I found this thead!!
Coming in on the bottom end of target (1.080-1.100) SG at 1.085. And that's With the f-pack. Do I raise her up or let her be?? Hmmmm
Boatboy24
No longer a newbie, but still clueless.
You're looking at 11.5-12% ABV there. Its a matter of preference at this point. I'd say 1.100 is definitely too high for a Rose though. I'd be tempted to tweak it up to around 1.090 - I tend to go 12-13% for white wines and Rose.
Looked at my notes and I added all f-pack up front + 3/4 cup simple syrup to bump up to 1.090 starting SG.
Well look at that. Our notes happen to be identical. I put the f-pack in up front as per your suggestion. And then I saw Boatboys post while I was making some provisional simple syrup and mulling it over and went for it, bringing I up to 1.090. (2 different hydrometers read 1.088 and 1.092. Kind of annoying thing to deal with. But alas this issue is for another post for another day)
Sitting pretty at 72° and pitched the provided EC 1118. Slightly rehydrated the yeast with an accidental bump to the bucket but all is well.
Winter storm of the year and possible blizzard just hours from commencing? Going through my list:
Milk? Check
Bread? Check
New rosè kit waiting to start cookin away? Check
All the advice given is much appreciated.
Instructions call for the F pack to be added at the second clearing racking. And removing enough wine from the (23 L starting) batch to allow for the pack. And also states to save this to be used later for topping off.
Boatboy24
No longer a newbie, but still clueless.
Yep. But many of us want a less sweet wine and add some, or all, of the fPack during primary fermentation, so those sugars are fermented away.
