Decided on a WE Selection Pinot Nior for my 1st kit.
Primary Fermentation:
Went well I currently live in Pittsburgh and keeping my condo (have 3 - 16 ft windows) above 65 is an expensive task. I would say the wine was at63-65 temp for the whole process. Also, Primary took about 3-4 extra days. Also, I had the lid off my bucket while transferring from primary to secondary carboy.
Question 1 - did I oxidize my wine in the transfer?
Secondary Fermentation:
After transfer to 2nd carboy - fermentation slowed greatly. Also, went home for Xmas and left the carboy in about 60 degree temp as I turned down my heat as I left. Didn't even remember my batch of wine or I would have left it up. Upon return - no more fermentation was taking placeand I verified my hydro levels. All of this was about 4-5 days ahead of the scheduled 10 days listed on the instructions.
Question 2 - Did the temp being so low ruin this batch? I have always had it at a lower temp than directed in the instrustions.
Moved onto Stabilizing and Clearing - added my metabi, sorbate, and Chitosan. been sitting for a couple days this way. I did top off with a cheap store bought pinot nior
Question 3 - Seeing as this is my first kit - I'm not sure what this should taste like at this stage. I had a couple swigs the other day and im confuesed. When I think of young wine, I think or an overpowering alcohol taste. I can taste it a little but its really not there - seems really thin (I do realize its a pinot noir but still seems thin). Im hoping that my temp incident didn't ruin this batch or is it possible that the fermentation didnt happen correctly?
Primary Fermentation:
Went well I currently live in Pittsburgh and keeping my condo (have 3 - 16 ft windows) above 65 is an expensive task. I would say the wine was at63-65 temp for the whole process. Also, Primary took about 3-4 extra days. Also, I had the lid off my bucket while transferring from primary to secondary carboy.
Question 1 - did I oxidize my wine in the transfer?
Secondary Fermentation:
After transfer to 2nd carboy - fermentation slowed greatly. Also, went home for Xmas and left the carboy in about 60 degree temp as I turned down my heat as I left. Didn't even remember my batch of wine or I would have left it up. Upon return - no more fermentation was taking placeand I verified my hydro levels. All of this was about 4-5 days ahead of the scheduled 10 days listed on the instructions.
Question 2 - Did the temp being so low ruin this batch? I have always had it at a lower temp than directed in the instrustions.
Moved onto Stabilizing and Clearing - added my metabi, sorbate, and Chitosan. been sitting for a couple days this way. I did top off with a cheap store bought pinot nior
Question 3 - Seeing as this is my first kit - I'm not sure what this should taste like at this stage. I had a couple swigs the other day and im confuesed. When I think of young wine, I think or an overpowering alcohol taste. I can taste it a little but its really not there - seems really thin (I do realize its a pinot noir but still seems thin). Im hoping that my temp incident didn't ruin this batch or is it possible that the fermentation didnt happen correctly?