WineXpert Started my LE Super Tuscan

geek · Apr 12, 2015

Initial SG rather low at 1.074 and 1.090 after dumping grape pack directly into fermenter.
Instructions mention this range but thought it was a tiny low for this type of wine. I didn't want to bump it higher so left alone and pitched the RC212 that came with kit.

DoctorCAD · Apr 12, 2015

1.090 is perfect...let it ride.

jsiddall · Apr 13, 2015

Using Duncan and Acton calculations 1.090 to 0.993 would be 13% ABV. Sounds about right. Plus if anything the 1.090 will be a bit lower than actual since the sugars don't completely dissolve out of the skin pack before fermentation starts dropping the SG.

SouthernChemist · Apr 13, 2015

The grape skins that come with the Winexpert LE kits seem to take some time giving up their sugar content compared to other manufacturers. I remember when the Nebbiolo LE kit came out (2012 year), a lot of people reported low SG values to start with. Ultimately, it should be fine.

geek · Apr 13, 2015

Just checked SG now and is a bit higher at 1.094.
Yeast has not completely taken off yet...

jsiddall · Apr 13, 2015

1.094 to 0.993 would be 13.6% ABV

geek · Apr 15, 2015

How many of you follow WE's instructions to rack at 1.010 or let it go all the way down to 0.99x in the primary fermenter?

sour_grapes · Apr 15, 2015

I rack soon after 1.010, so, usually, at 1.005 or so.

Boatboy24 · Apr 15, 2015

Go dry or go home!

I usually go to 1.00 or less if there are skins, just to maximize the time on the skins.

Brian55 · Apr 15, 2015

I let it sit on the skins until any signs of remotely vigorous fermentation has ceased. Then at least another couple weeks in secondary to go completely dry.

geek · Apr 16, 2015

This one is at 1.000 and fermentation still going strong, will leave in that open bucket but not stirring any more.

DoctorCAD · Apr 16, 2015

I rack when its convenient for me, usually on a weekend. That works out pretty much to 7 days (or 14 with grape packs) because I start on a weekend!

SouthernChemist · Apr 17, 2015

Alternatively, you can just cover the bucket and attach an airlock before letting the last bit of fermentation finish. There is nothing inherently better about racking to a secondary container.

joeswine · Apr 17, 2015

Super tucan

JUST PICK UP MINE WILL START IT IN A WEEK,BUT I HAVE A ENTIRELY DIFFERENT PLAN FOR THIS BABY... :mny

geek · Apr 17, 2015

What's your plan Joe...lol

vernsgal · Apr 17, 2015

I always leave it go dry before racking. And Joe, I'm curious?

sgift · Apr 19, 2015

Give it up Joe.....I haven't started mine yet.......?

Busabill · Apr 19, 2015

The CC directions said to put the grape pack in the mesh bag and put it in the primary fermenter. Does it matter if I put it in the mesh bag or just put it directly in the bucket with the juice? What are the pros and cons?

jgmann67 · Apr 19, 2015

Busabill said:
The CC directions said to put the grape pack in the mesh bag and put it in the primary fermenter. Does it matter if I put it in the mesh bag or just put it directly in the bucket with the juice? What are the pros and cons?

Other than being messier than using the bag when you move it from your primary, no cons that I've read on here.

heatherd · Apr 19, 2015

When the skins are in a mesh bag, they are easy to squeeze. Also easier to remove.
Heather

WineXpert Started my LE Super Tuscan

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