I recently received the Stags Leap Merlot Kit from WE and I have some questions for those who have used this kit. I searched the forum and couldn't find anything specifically about what I am asking, but I apologize if I missed/couldn't find it.
The instructions say to use an 8 gallon primary fermenter...? Is this really required, or can I use a 6.5?
The grape skin kit is different than another kit I have, it is a liquid bag. How am I supposed to put that in the hop bag? Or am I not supposed to, do I just dump it in the carboy?
I appreciate your help, this kit sounds so good and there has been a lot of talk about the kit... Can't wait till 2017 so I can drink it!
Hi PS, I have made several of the SL Merlots, have one finishing fermenting as we speak. I'll address your questions one by one, and share some thoughts as well.
1. You should definitely use the larger fermenter. You will have a full 6 gallons of liquid when you start, and then add your skins. It'll be filled to the rim of a 6.5, a mess will almost surely develop.
2. The instructions tell you to sanitize the mesh bag and a large bowl, stretch the bag over the bowl, put the grape pack into the mesh/bowl, tie up the end and drop it in. That works fine, and it's what most folks do.
Here are a couple things I do differently after having made several of these, and many other varietals as well.
1. After I've dissolved my bentonite in hot water in the bucket (per the instructions), I add the oak dust, it saturates in the hot water much faster and much less will float when the juice is added.
2. After making the kit to the required 6 gallons and stirring well, I add the grape pack directly to the juice and stir for 5 minutes or so. You'll get a good initial SG reading as compared to trying to stir the bag enough to release all of its sugar. I also believe that this allows maximum interaction of the yeast with the skins, seeds, and stems, and I want all of the body and tannins I can get.
3. Proceed as instructed from there, fermenting away and punching / stirring the cap a couple times a day. When it's time to complete fermentation in a glass carboy, I stretch the mesh bag over one side of my fermentation bucket and dump the wine through the bag into another bucket, tie and squeeze every drop of liquid I can from the bag and discard it. Let the sediment settle for an hour or so, and rack to glass.
If you don't have a second bucket, put the skins and oak in the bag, it's less messy. I also keep larger mesh bags on hand when I can find them. It's a little easier if you can stretch the bag over the opening in the bucket you're pouring into.
Hope this helps, this is definitely one of my favorites!!