Mosti Mondiale Amarone MM All-Juice Masters Started

[Jim M]

I have been sitting on a Moste All Juice Masters Amarone kit for a few weeks, I didn't want to start it and then leave for vacation.

Well today was the big day. I managed to transfer the must to primary and only spill two drops. Mixed in the bentonite after hydrating and took a starting SG reading of 1.098 - that was a little disappointing, thought it would be a bit higher. I can't believe that the pound of raisins will add that much ABV to it. I am resisting the urge to up the alcohol by adding more sugar. With the price of this kit, I will try to follow the instructions to the letter.

Must temperature was only 64 F so I'm waiting for the temperature to rise a little before pitching the yeast (1118) and adding the raisins.

Now the waiting and patience time clock starts to tick - Hmmm 1-2 years?

Jim

 

[grapeman]

That will be a very good wine. All you need to do is wait the 1 to 2 years!


Out of curiosity, what SG were you expecting? That will end up around 15% ABV when it finishes up dry. As it is you have 13.75% at 0 and you will gain another percent as it goes below 0.00. And then there is the approximate 1% gain from the raisins. They are there more for body and tannins than alcohol though and that is a good thing for that wine. Here is a chart, plus here is the link to it.
http://www.finevinewines.com/brix_table.htm



<TABLE =maintable cellSpacing=0 cellPadding=20 width="100%">
<T>
<TR>
<TD>
<TABLE =maintable borderColor=#000000 cellSpacing=0 cellPadding=10 align=center border=2>
<T>
<TR =#ffff00>
<TD>Brix</TD>
<TD>S.G.</TD>
<TD>Potential Alcohol</TD></TR>
<TR>
<TD>0</TD>
<TD>1.000 </TD>
<TD>0.00%</TD></TR>
<TR>
<TD>1</TD>
<TD>1.004 </TD>
<TD>0.53%</TD></TR>
<TR>
<TD>2</TD>
<TD>1.008 </TD>
<TD>1.06%</TD></TR>
<TR>
<TD>3</TD>
<TD>1.012 </TD>
<TD>1.59%</TD></TR>
<TR>
<TD>4</TD>
<TD>1.016 </TD>
<TD>2.12%</TD></TR>
<TR>
<TD>5</TD>
<TD>1.019 </TD>
<TD>2.65%</TD></TR>
<TR>
<TD>6</TD>
<TD>1.023 </TD>
<TD>3.18%</TD></TR>
<TR>
<TD>7</TD>
<TD>1.027 </TD>
<TD>3.71%</TD></TR>
<TR>
<TD>8</TD>
<TD>1.031 </TD>
<TD>4.24%</TD></TR>
<TR>
<TD>9</TD>
<TD>1.035 </TD>
<TD>4.77%</TD></TR>
<TR>
<TD>10</TD>
<TD>1.039 </TD>
<TD>5.30%</TD></TR>
<TR>
<TD>11</TD>
<TD>1.043 </TD>
<TD>5.83%</TD></TR>
<TR>
<TD>12</TD>
<TD>1.047 </TD>
<TD>6.36%</TD></TR>
<TR>
<TD>13</TD>
<TD>1.050 </TD>
<TD>6.89%</TD></TR>
<TR>
<TD>14</TD>
<TD>1.054 </TD>
<TD>7.42%</TD></TR>
<TR>
<TD>15</TD>
<TD>1.058 </TD>
<TD>7.95%</TD></TR>
<TR>
<TD>16</TD>
<TD>1.062 </TD>
<TD>8.48%</TD></TR>
<TR>
<TD>17</TD>
<TD>1.066 </TD>
<TD>9.01%</TD></TR>
<TR>
<TD>18</TD>
<TD>1.070 </TD>
<TD>9.54%</TD></TR>
<TR>
<TD>19</TD>
<TD>1.074 </TD>
<TD>10.07%</TD></TR>
<TR>
<TD>20</TD>
<TD>1.078 </TD>
<TD>10.60%</TD></TR>
<TR>
<TD>21</TD>
<TD>1.081 </TD>
<TD>11.13%</TD></TR>
<TR>
<TD>22</TD>
<TD>1.085 </TD>
<TD>11.66%</TD></TR>
<TR>
<TD>23</TD>
<TD>1.089 </TD>
<TD>12.19%</TD></TR>
<TR>
<TD>24</TD>
<TD>1.093 </TD>
<TD>12.72%</TD></TR>
<TR>
<TD>25</TD>
<TD>1.097 </TD>
<TD>13.25%</TD></TR>
<TR>
<TD>26</TD>
<TD>1.101 </TD>
<TD>13.78%</TD></TR>
<TR>
<TD>27</TD>
<TD>1.105 </TD>
<TD>14.31%</TD></TR>
<TR>
<TD>28</TD>
<TD>1.109 </TD>
<TD>14.84%</TD></TR>
<TR>
<TD>29</TD>
<TD>1.112 </TD>
<TD>15.37%</TD></TR>
<TR>
<TD>30</TD>
<TD>1.116 </TD>
<TD>15.90%</TD></TR>
<TR>
<TD>31</TD>
<TD>1.120 </TD>
<TD>16.43%</TD></TR>
<TR>
<TD>32</TD>
<TD>1.124 </TD>
<TD>16.96%</TD></TR>
<TR>
<TD>33</TD>
<TD>1.128 </TD>
<TD>17.49%</TD></TR>
<TR>
<TD>34</TD>
<TD>1.132 </TD>
<TD>18.02%</TD></TR>
<TR>
<TD>35</TD>
<TD>1.136 </TD>
<TD>18.55%</TD></TR>
<TR>
<TD>36</TD>
<TD>1.140 </TD>
<TD>19.08%</TD></TR>
<TR>
<TD>37</TD>
<TD>1.143 </TD>
<TD>19.61%</TD></TR></T></TABLE></TD></TR>
<TR>
<TD></TD></TR></T></TABLE>

 

[Jim M]

Thanks Appleman,

I guess when I read the ABV chart with the hydrometer I didn't realize that the % was based on fermenting to 1.000 - I thought that was based on fermenting to dryness.

Jim

 

[Phyllis]

Hi Jim, you said you managed to not spilla drop, which is tricky with the very large bags. In my shop even with the 16 liter I use an auto siphon to get the must into the primary. While it's filling I do all my paper work, start the yeast etc. It's just a lot easier on me that way. And no spilling of the precious liquid!

 

[Jim M]

Hi Jim, you said you managed to not spilla drop, which is tricky with the very large bags. In my shop even with the 16 liter I use an auto siphon to get the must into the primary. While it's filling I do all my paper work, start the yeast etc. It's just a lot easier on me that way. And no spilling of the precious liquid!

Phyllis -

Actually spilled two drops (two of the best drops I have ever tasted).

Yes, I used the auto siphon also. I wish Mosti would engineer their boxes like WE and RJS - they make it so easy to pour the must from box to primary.

Jim