Are CO2 "Burps" expected @ 0.990~0.995 SG ?

Discussion in 'Beginners Wine Making Forum' started by Bramble, Jun 27, 2018.

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  1. Jul 11, 2018 #21

    Bramble

    Bramble

    Bramble

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    I said:
    "Anyhow, I am quite sure it is the first situation."

    drainsurgeon said:
    "I meant initial stabilization (roughly 10 days post ferment), not pre-ferment.
    I've always thought of 1/4 tsp per 6 gallons was standard treatment but the kit kmeta pack had a full 1/2 tsp in it.

    Then I was wrong, and need to think more about kit stabilization protocal.

    When I hear "initial stabilization" I think of what is added to the fruit... not the expressed juice.
    Yet in kits, you start with juice so "initial" has perhaps a different meaning.

    What is the full (KIT) stabilization process like, are there any other stages?
     
  2. Jul 11, 2018 #22

    Scooter68

    Scooter68

    Scooter68

    Fruit "Wine" Maker

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    Kit wines sometimes come pre-treated needing no k-Meta before you prepare them and start fermentation.

    But each kit varies so the best way to know is to call or contact the maker and ask questions. Keep in mind that kits are prepared by people and sometimes people make mistakes. Also the full stabilization process can vary.

    I would suggest you do some reading bout wine making including several sites and remember that kit wines vary in complexity and they are far different from making wine from scratch even if you buy a bucket of juice or fresh fruit. (Some buckets of juice are literally ready to ferment needing only to have the lid loosened.)

    There is no one answer fits all.
     

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