RJ Spagnols en Primeur Amarone della valpolicella

[Ricky]

Hello
Just started this kit earlier today.... my 2nd kit,first with raisins,and dried skins....i was reading a thread here .....WAS I SUPPOSED TO USE ONE OR THE OTHER?....the instructions don`t mention nothing about raisins.....just add oak and skins...( witch it came with dried skins)....my SG was 1.104 at 79 degrees.... the instuctions say it should be between 1.085 and 1.110.... i know in at the high end ...But.. what about the raisins.... a lil newbie panic setting in.....I HOPE!!!....

 

[cpfan]

Ricky..

yes use them both. In the past, RJS instructions have mentioned "dried fruit" to be added prior to the yeast.

The posts you may have seen about use one or the other are about a Mosti Mondiale kit, if I recall correctly.

Steve

 

[Ricky]

Thanks cpfan.... i did add both raisins and skins....at the time i figured "what the hell"....everything is going well, fermenting nicely.....question...something i`m noticing...when i`m dunkin the skins ,oak, raisins....( there all in separate hop bag)....everythings foaming....as i push them down and slightly stir....am i degassing?....it seems to be releasing gas....because it dissipates....and the foam seems to clear up...and a couple hours later it`s sizzling again....but man ..it smells GREAT!!!....

 

[Rocky]

Ricky, the foam that you see is from the fermentation of the items in the bag and the CO2 generated. It is trapped in the bag until you press it or push it down when it is released suddenly.