Wine Kitz Any kits for rose'?

Discussion in 'Kit Winemaking' started by Wayne Freeman, Nov 6, 2018.

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  1. May 4, 2019 #61

    Boatboy24

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    fullsizeoutput_746.jpeg Got my kit started this morning. I cooked down about two quarts of strawberries in some Chardonnay/Viognier, pectic enzyme, and a little honey. While that cooled, I mixed up the kit - followed the directions and then added 3g of FT Blanc Soft. Once it was mixed up, I stirred in the strawberry concoction and sprinkled the EC1118 in. At 1.082 SG, this will end up being a 'session wine'. I might just have to call it "All Day Rose".
     
  2. May 4, 2019 #62

    joeswine

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    Where the berries cooked down to soft? Remember give it time in the primary,then transfer to a holding carboy for at least 2weeks, then rack back into a bucket, back to the carboy add chems & clearing agents then walk away .
     
  3. May 4, 2019 #63

    Boatboy24

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    They were soft. And you can't tell from the pic due to the color of the must, but the berries had given up quite a bit of their color. I want this to be a dry, crisp rose; so I may ultimately add more tannin and some tartaric. But I'll make that decision after it has cleared. Should have bought this in January - I'm not sure how much of a summer sipper it'll be for 2019.
     
  4. May 5, 2019 #64

    joeswine

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    It's going to take time to clear,.
     
  5. May 5, 2019 #65

    jgmann67

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    Feel the same way... should have started mine a month sooner. Mine won’t hit the bottle till later this month.
     
  6. May 9, 2019 #66

    jpwatkins9

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    Opened up a bottle of Sparkling Rose’ that I bottled 1/2/2019 yesterday, Wow was it good. Took 1 gal from a kit on the third racking and before we added the K meta, that way we still had active yeast to carbonate. Used Champagne bottles and plastic corks with some used wire bails. Added a bit of sugar to each bottle and it all worked fine. Basically the same procedure as making beer.
     
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  7. May 11, 2019 #67

    Swedeman

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    Do you recall the amount of sugar you added?
     
  8. May 11, 2019 #68

    joeswine

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    You can buy sugar pills at your locale brew store .
    I believe it's one will per bottle
    Nice and easy.
     
    Last edited: May 11, 2019
  9. May 11, 2019 #69

    jpwatkins9

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    Instructions said 7 tablespoons for 5 bottles. Came in a bit sweet, will be cutting it a bit on the next batch. The Rose’ was great, but want to get it a bit drier. Carbonation with 7 tablespoons was very bubbly and nice. Will see what happens with cutting the sugar. More tweaking in store. Gotta love it. Still deciding how much sugar to cut, may use 1 tablespoon per bottle.
     
  10. May 11, 2019 #70

    joeswine

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    But the sugar pills already measure out one per bottle.
     
  11. May 12, 2019 #71

    jpwatkins9

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    Was making the first few batches per the instructions, had to wait a bit and see how they turned out. 7 tablespoons was definitely too much sugar, not sure how much is in the pill from the shops. Easier and better control to just measure it out with measuring spoons.
     
  12. May 12, 2019 #72

    joeswine

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    When I made the sparkling cider the sugar pills were the correct amount and for sparkling wine. Just wanted to let you know there is a easy and safe way.
     
  13. May 13, 2019 #73

    jpwatkins9

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    That’s how I took your suggestion, once I figure out how much sugar I need for the carbonation and taste I like, will give them a try.
     
  14. May 13, 2019 #74

    Swedeman

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    Wow, that's roughly 23 gram sugar/liter! (1 tablespoon~12,5 gram, 7*12,5/3,75 liter), that's a bit scary unless you had fermented your base down to bone dry before. That amount of sugar put you in the Champagne range (6 atm of CO2) . I assume, you didn't add any new yeast like EC 1118 because the sweetness you notice implies to me that the yeast wasn't in the best condition. 1 tablespoon per bottle is roughly 16 grams/liter but I still think you will need fresh activated yeast.

    Joe, if I'm not mistaken, the carbonation caps weighs 2 to 3 grams depending on brand and the one per bottle is for beer bottles 33 cl.
     
  15. May 14, 2019 #75

    joeswine

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    Your probably correct but it made a great sparkling cider.
     
  16. May 14, 2019 #76

    jpwatkins9

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    I did run both the Chardonnay and the Rose’ to a good dry level, was thinking at the time that 7 tablespoons was a lot of sugar. Thought that I would follow the instructions on the first batch, then modify to fit our tastes. No extra yeast was added to either wine. The Rose’ came out just a bit sweet, but no yeasty taste. The Chardonnay came out a too sweet and did have a yeasty taste. I think for this run (Rose’) I will use the 5 tablespoons and no extra yeast, just one variable.
     
  17. May 14, 2019 #77

    jgmann67

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    Mrs Mann says the Rose is missing something. We’re going to do a tasting this weekend to see what that is. I’m thinking about backsweetening it to off-dry and hitting it with Sorbate.

    Any other ideas of what I might consider adding?
     
    Last edited: May 14, 2019
  18. May 15, 2019 #78

    joeswine

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    What was your plan ?
    Did you add an fpac?
    Is it bland tasting?
    What was your ending SG.
     
  19. May 15, 2019 #79

    Boatboy24

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    I'd start w/ bench trials using tannin and/or acid.
     
  20. May 15, 2019 #80

    jgmann67

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    The plan was to make it close to spec, but to turn up the strawberry flavor a little. I did add an fpac of fresh strawberry. The wine fermented to dry. And, to me, it’s bland.
     

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