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  1. E

    SG increased at end of fermentation?

    Yes I had a couple batches ferment lower so I expected this one to ferment to .992 or so also. Probably more a problem with my expectations for my lack of experience. I do pull samples rather than drop the hydrometer in the fermenter. I think I stirred it this time, and didn’t stir it last...
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    SG increased at end of fermentation?

    Maybe stirring caused dissolution of solids other than sugar or something... this makes sense. thank you. Racking! :)
  3. E

    SG increased at end of fermentation?

    it measures 1.000 in water, and I didn’t change hydrometers so even if it’s not accurate, an increase is an increase. Shrug... Precision Finished Hydrometer https://www.amazon.com/dp/B00838XR1K/ref=cm_sw_r_cp_api_i_klFVDb76SAZE3
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    SG increased at end of fermentation?

    My SG, as I was waiting for fermentation to stop, went from 0.994 to 0.995. Slight, but very obvious change. I was expecting it to be around 0.992, and it actually increased! I’m using the same hydrometer, at the same temperature, and I have hydrometer pictures so it’s clear that I didn’t just...
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    Just started RJS Super Tuscan

    Down to 0.994 as of yesterday... probably about finished. Waiting for it to go two days without changing SG. I sampled yesterday - not awful, but not interesting at all, kind of plain. I might add a little tannin after racking. If anyone has suggestions I'd be interested to hear.
  6. E

    Just started RJS Super Tuscan

    I agree with your interpretation of the instructions, and I did not short the water. I measured the water that I used to stir up the grape skin packs, and did a full water addition. My CC kit didn’t work out so well... after more than 24 hours my SG was at 1.07ish.
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    Just started RJS Super Tuscan

    Fabulous, so there seems to be a consensus here of "don't follow the instructions." LOL... that gives me some confidence. I have some Fermaid O... I think it's basically the same stuff. I'm guessing I should probably do a half dose at this point in fermentation, or maybe less? I've read that...
  8. E

    Just started RJS Super Tuscan

    Three days into fermentation it was still at 1.11. Today is 9 days in and it’s at 1.0105. Instructions indicate to toss the grape skin pack at this point and rack to secondary. I’m kind of hesitant to do that... I added the airlock a few days ago and it’s still steadily bubbling in the airlock...
  9. E

    Just started RJS Super Tuscan

    Started an RJS Super Tuscan today. It came with two small grape skin packs. I dumped the skin packs (one at a time) into a sanitized pitcher, added 1.5L of warm water and stirred. I stretched the muslin bag over another pot and poured the skin packs and water into it. Tied off the bag and put...
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    Lafitte seems legit

    Someone recommended, don’t remember who but thank you. I called and Mike called me right back (from fn FRANCE while he was out of town for work). Sample pack is coming!
  11. E

    Dissolving sugar in grape skin pack

    I'll try it and let you know how it shakes out. I think the .02 is actually a pretty big change... for some reason in my limited mental capacity during a CPA's busy season I wasn't calculating it out in my head correctly.
  12. E

    Dissolving sugar in grape skin pack

    I only stirred previously. Your experience is helpful information - that might be why folks don't worry about this more... 0.02 isn't a very big delta. I wonder if it might be within the margin of error on ABV calculation anyway given all the other dissolved solids in the wine. I'll definitely...
  13. E

    Dissolving sugar in grape skin pack

    Yeah my question was kind of focused on the "why not?" but I figured someone would ask why, so I should have addressed it in my first inquiry... I know that the yeast will find the sugar in the mesh bag. It's pretty much the same reason people (and the instructions too, I think) say to stir...
  14. E

    Dissolving sugar in grape skin pack

    So, my last kit, I stirred ad nauseum, several times over a 24 hour period, and still never seemed to get the sugar out of the grape skin pack. For the next kit I was thinking about taking the 5 liter water addition and putting it in a stock pot with with the grape skin pack, and stirring it up...
  15. E

    Cellar Craft CC Showcase Amarone Kit Tips?

    How much sugar do you use, Joe?
  16. E

    Cellar Craft CC Showcase Amarone Kit Tips?

    lol then maybe I’m in the ballpark.
  17. E

    Cellar Craft CC Showcase Amarone Kit Tips?

    So that’s where I was... how much sugar do you add? Folks talk about chaptalizing to 1.1, but to get 23 L of juice from 1.077 to 1.1 takes 3 lbs of sugar...
  18. E

    Cellar Craft CC Showcase Amarone Kit Tips?

    What's your typical starting gravity?
  19. E

    Cellar Craft CC Showcase Amarone Kit Tips?

    Talked to manufacturer this AM. They said they would have been fine with starting fermentation at 1.077, and they expected that the remaining sugar to reach 14% was stuck in the muslin back (in spite of my explaining that it had been there over night with multiple stirrings and no change in SG)...
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    Cellar Craft CC Showcase Amarone Kit Tips?

    How long do folks usually wait after adding the grape skin pack for SG to stabilize? I have on my calendar to call them today. They were closed on Saturday afternoon, not to re-open until Tuesday. The email on their website bounced as undeliverable/not-found. I am guessing I probably cannot...
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