Brewing Additives Timeline reference for begginers.

Discussion in 'Yeast, Additives & Wine Making Science' started by MoeJay, Aug 24, 2019.

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  1. Aug 24, 2019 #1

    MoeJay

    MoeJay

    MoeJay

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    Hi All,

    I (like many other newbies out there) really have no idea when to add what, and what goes with what, and how much time I shall wait after I have added "what" (the element) etc.. until I end up with a ready to consume product.

    Therefore, I wanted to take the initiative to start this thread to help (as a reference ) anyone is in my situation. What do you think ?

    The idea is to digest the valuable information in this website specially this forum (additives forum) in an illustrated timeline for additives and fining agents.

    Basically, to point out in which Phase ( primary, secondary fermentation or in the aging period) should the additive be added and how much time shall the brewer wait and what to do next.

    The timeline guide is only meant for additives and fining agents. I.e. users can use it with pre-knowledge of sterilizing, yeast pitching and fermentation process. it can also be used as checklist may be ? sounds good huh ?

    I understand it is kind of broad and fiddly info. and depends on what you are making. But with the knowledge and the experience the experts in this website have will make it a way easier and straight forward. Or at least to timelining the fundamental agents from the start all the way to the serving time. such as: pectic enzymes, nutrients, tannings, campden tablets, sparkalloid, bentonite, sorbates etc...



    (Attached is a paradigm which I have done as an example. Please be sure that the filled info is only as an example until edited by an expert.)

    Volunteering? Lovely :)
    Please DM me so I can send you the original file for you to edit/fill and post it.

    Thank you for your great help and support,

    MoeJay
     

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    Last edited: Aug 24, 2019
  2. Aug 29, 2019 #2

    MoeJay

    MoeJay

    MoeJay

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    Can somebody help, please ? :(
     
  3. Aug 31, 2019 #3

    MoeJay

    MoeJay

    MoeJay

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    Any hand, please?
     
  4. Sep 4, 2019 #4

    Intheswamp

    Intheswamp

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    Uh, that pdf is kinda hard for me to read...font colors and background colors don't work for me. Nice idea.
     
  5. Sep 4, 2019 #5

    NorCal

    NorCal

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    I’ve never done a kit, so I’ll do my take on a red wine made from grapes.

    Harvest grapes
    Destem and crush immediately
    Add 50 ppm SO2 immediately
    Let sit for 24 hours
    Do fermentation to the below protocol (example of 440 pounds red grapes)
    When brix = 0, press
    Let wine settle for 24 hours
    Rack into barrel/container
    Add mlb nutrient and mlb
    Rack and add SO2 (to pH level) when mlf completed
    Top and test SO2 every 6 weeks barrel, 3 months carboy, oak to desired level
    Optional rack 9 months after fermentation completed
    Rack and add SO2 1-3 days prior to bottling, 12-18 months after fermentation completed
    0465D180-9F45-4050-88F2-FF0EBAA6A90D.jpeg
    I’m not a fan of adding anything to the wine unless it is fixing something that I don’t like. Enzymes, fining agents, tannin...aren’t necessary if you get good fruit to start and are patient
     

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