I just started mine tonight. Before dropping the grape skins, I'm at 1.070. Will let it set overnight and check again tomorrow morning. If it's too low, I may jack it a bit with a simple syrup.
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I just started mine tonight. Before dropping the grape skins, I'm at 1.070. Will let it set overnight and check again tomorrow morning. If it's too low, I may jack it a bit with a simple syrup.
jumby
Wine improves with age, I improve with wine
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I did 2 batches and both started right around 1.080.
I was around 1.085 this morning. Added simple syrup to 1.094.
I'd check the SG again later today before pitching the yeast....I think it will be much higher.
Did you squeeze the skins really well this morning, mix it well and then checked the SG?
My method is to add them loose, when going to glass, dump primary into another one through a mesh bag. Put the mesh bag in a little tabletop fruit press and press it. More extraction from free floating fruit, and more juice from the pressing.
Pretty much what I do so I don't lose any more than I would have using the bag in the first place. Feels like I get better contact with the juice but maybe it doesn't matter.
We're a few days in and the SG is somewhere around 1.050-ish. I punch and stir twice daily. The darker toast oak provides a bit of earthiness in the wine room. Looks and smells awesome otherwise. Big wine that will probably be a little hot initially. I'm okay with that. [emoji41]
Day 8 and we're at 1.005 and 75*. Time to put the ST in its new home.
There's a lot of junk at the bottom. Doing some "advanced wine recovery" because the cane kept getting clogged towards the end of racking.
There's a lot of junk at the bottom. Doing some "advanced wine recovery" because the cane kept getting clogged towards the end of racking.
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I think I salvaged about 1.5 liter. There's a good inch or so at the bottom of the carboy that will settle over the next week. Then, we clarify; oak and age 6 months...
The wine is bigger than the LE14 Super by quite a bit. Deeper color, bigger nose. Thinking back, I really should have been more patient with the LE.
Putterrr
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I just picked this one up on sale. An earlier poster said it came with RC-212 and EC1118 for yeast
Did everyone pitch both or just use 1.
The Super Tuscan for 2014 had 2 yeasts and I just used the 212 with no issues
thx. cheers
Did everyone pitch both or just use 1.
The Super Tuscan for 2014 had 2 yeasts and I just used the 212 with no issues
thx. cheers
They're not real specific. The customer support folks say to go ahead and pitch them both. But, you won't get the same result if you just pitch the RC212 (and keep the EC1118 in reserve in case the RC sputters).
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