lilvixen
Junior Member
- Joined
- Jun 6, 2016
- Messages
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The grad semester starts soon, so I'm spinning up my last kit of the year while I have the time. By starting now, I hope to complete fermentation this month and use three-day weekends for stabilizing, clearing, and racking for bulk aging until after Christmas. Wish me luck.
This is the Cellar Craft Sterling International Malbec. FVW's site said it was Chilean when I purchased it on July 4th, but it was on backorder until last week, and now the description says Argentinian. The box doesn't say the origin, so I don't know which this is. My first kit was a 10L no-skins red and my third kit was an 18L skins kit; I want to see how a 12L skins kit compares.
This kit comes with 1.5L skins, 30g medium French oak, and 30g heavy French oak. Yum! The SG of the juice was 1.072, and after two hours was 1.080. I pitched D254 instead of the included EC-1118. The package of D254 yeast noted "nutrients required" so I'll add Fermaid-K at 1/3 sugar depletion.
I'm looking forward to this one!
This is the Cellar Craft Sterling International Malbec. FVW's site said it was Chilean when I purchased it on July 4th, but it was on backorder until last week, and now the description says Argentinian. The box doesn't say the origin, so I don't know which this is. My first kit was a 10L no-skins red and my third kit was an 18L skins kit; I want to see how a 12L skins kit compares.
This kit comes with 1.5L skins, 30g medium French oak, and 30g heavy French oak. Yum! The SG of the juice was 1.072, and after two hours was 1.080. I pitched D254 instead of the included EC-1118. The package of D254 yeast noted "nutrients required" so I'll add Fermaid-K at 1/3 sugar depletion.
I'm looking forward to this one!