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Old 02-11-2016, 10:55 AM   #51
ibglowin
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I have always used the fining agents on my white kit wines. I don't bottle before 3 months time (bulk aging) and I always filter whites with a 1 micron filter.
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Old 02-11-2016, 10:57 AM   #52
Steve_M
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Mike,
Thanks, that settles it, I will add clearing agents this weekend. Put away for a few months.

Steve

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Old 02-16-2016, 10:07 AM   #53
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Quote:
Originally Posted by ibglowin View Post
Considering thats probably my only option for a NZ SB……….

I am good to go for awhile since I just got my last one cleared this week. I bought that one pre-MAP.
Mike:

I have one of these Eclipse NZ SB's I've been meaning to start for a while and am planning on getting it going this weekend.

Did you set the EC-1118 aside and use the K1-V1116, or swap to another yeast? I saw on a post from a couple years ago you had tried the BA-11 on this kit, how'd that work out??
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Old 02-16-2016, 10:18 AM   #54
ibglowin
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Yeast swap with BA11. Turned out fantastic as far as aroma and flavors. Only thing missing was the wine needed more acid IMO. Little flat at 3.48 pH so I dropped it down below 3.30 and it zings nicely and hits on all the notes.

BA11: In Sauvignon Blanc, fresh fruit aromas of citrus, pear/melon, tropical fruit and some spice develop, along with clean aromatics, lingering flavours, and an intensified mouthfeel.
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Old 02-16-2016, 10:23 AM   #55
Johnd
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I'm assuming you made that adjustment post fermentation and clearing with Tartaric acid??

Not quizzing you, just making mental notes for a few weeks down the road...........
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Old 02-16-2016, 10:44 AM   #56
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Yes, and more importantly with the wine fully degassed. Again I as I have mentioned on several other occasions there seemed to be something missing with many of my White wines (kit). The pH on almost all come out higher than their counterparts (commercial) They IMO taste a little flat/flabby especially after about 10-15 min in a glass. A little tweaking with some tartaric seems to bring it around to more of my liking.
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Old 02-16-2016, 11:01 AM   #57
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I also am eye balling that kit and will use BA11.
I recently used BA11 (thanks Mike) on a CellarCraft Passport - Sav Blanc Muscat and really liked this yeast, will definitely use again.
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Old 02-16-2016, 11:19 AM   #58
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Quote:
Originally Posted by Johnd View Post
Mike:

I have one of these Eclipse NZ SB's I've been meaning to start for a while and am planning on getting it going this weekend.

Did you set the EC-1118 aside and use the K1-V1116, or swap to another yeast? I saw on a post from a couple years ago you had tried the BA-11 on this kit, how'd that work out??
FWIW, I use the K1-V1116 and set the EC-1118 aside. I did my first with both (giving the V1116 a head start), and like the results better with just the V1116.
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Old 02-16-2016, 11:29 AM   #59
Johnd
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Quote:
Originally Posted by ibglowin View Post
Yes, and more importantly with the wine fully degassed. Again I as I have mentioned on several other occasions there seemed to be something missing with many of my White wines (kit). The pH on almost all come out higher than their counterparts (commercial) They IMO taste a little flat/flabby especially after about 10-15 min in a glass. A little tweaking with some tartaric seems to bring it around to more of my liking.
No problems with degassing here........... thanks for the info.
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Old 02-16-2016, 11:32 AM   #60
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Quote:
Originally Posted by Boatboy24 View Post
FWIW, I use the K1-V1116 and set the EC-1118 aside. I did my first with both (giving the V1116 a head start), and like the results better with just the V1116.
I think that's going to be my fall back position, I'm headed to New Orleans shortly for a meeting and will stop by the LHBS there to pick up some supplies and see if they have BA-11 in the fridge, hopefully, they'll have it. Breaking down and passing my 12 carboy limit, getting two more.......
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