Which wine is pictured here?@Rocky, my old-version Chardonnay cleared very slowly. I'm used to dropping in the K&C and having stuff drop like a rock. That wine took a week, so I'm not surprised yours is clearing a bit slowly.
My niece's SB was racked & fined last Saturday. A lot of haziness dropped within a couple of days, and the wine is still clearing from the top down. She racks again in 1.5 weeks, and we'll have a better idea of color at that time.
View attachment 86994
The picture in my last post is my niece's SB. I updated the post to indicate this.Which wine is pictured here?
Bryan, you might caution her when she racks this wine that the sediment appears to be a light gray color and it is on top. Underneath, if it is anything like mine, will be a black tar-like sediment that takes some work to clean.The picture in my last post is my niece's SB. I updated the post to indicate this.
EDIT: She says the wine smells yeasty, but it definitely smells like SB.
Note: although she helped her dad with bottling, this is her first time making wine. She and her husband are having a grand 'ole time!
Thanks for the tip -- I'll pass it along!Bryan, you might caution her when she racks this wine that the sediment appears to be a light gray color and it is on top. Underneath, if it is anything like mine, will be a black tar-like sediment that takes some work to clean.
Have you hit it with the K and C? I had to use two applications of K and C and the wine seems to be clearing very slowly and moving to a more characteristic color. Mine is a Muscat and here is a picture from today. It is clearing nicely at the top (note the white pegboard behind it).Attached is a photo of my FW Chardonnay after one week of being racked. I put a white towel behind it. I hope I’m wrong, but I’m not feeling that confident that the carbon addition is making the wine lighter in color.
Yes I used K and C a week ago, but I didn’t double it.Have you hit it with the K and C? I had to use two applications of K and C and the wine seems to be clearing very slowly and moving to a more characteristic color. Mine is a Muscat and here is a picture from today. It is clearing nicely at the top (note the white pegboard behind it).
View attachment 87025
Have you hit it with the K and C? I had to use two applications of K and C and the wine seems to be clearing very slowly and moving to a more characteristic color. Mine is a Muscat and here is a picture from today. It is clearing nicely at the top (note the white pegboard behind it).
Am I seeing that right? If so, I’ve never seen such a distinct line between clear and still clearing wine in a carboy![]()
That's sounds good!Just an FYI, because of when the carbon is added, it does not strip out flavor and aroma. That only happens when it’s used after fermentation.
That's sounds good!
Considering that some commercial whites are treated with carbon after fermentation, it puts any stripping issues into context.
I've not added carbon when making Wine, or tried making a FW wine kit. Matteo, I see from your message, using carbon in the primary phase is best to keep the flavors intact. In my experience, I only saw browning(oxidation) when crushing fresh juice from White Grapes, and delayed the ferment. The primary fermentation process removed the browning(oxidation). Maybe I just got lucky. As you mentioned I've made other kit Whites and they didn't brown. What I did, Besides pectic enzyme, I add a (1/2) recommended slurry of liquified Bentonite to the primary. I've not had clearing issues with my process. What have you experienced with FW wine kits that requires the addition of carbon? Is it's just a precaution? I've not used carbon, or a FW wine kit. Just wondering, in case I buy a FW wine kit from LP.because of when the carbon is added, it does not strip out flavor and aroma. That only happens when it’s used after fermentation. Only about 15% of the Turpines remain after primary anyway. And just to reiterate why our whites brown and traditional kits don’t, it’s relative to an enzyme that becomes neutralized during secondary pasteurization. Hope this helps. The photos look good!
Matteo
I've not added carbon when making Wine, or tried making a FW wine kit. Matteo, I see from your message, using carbon in the primary phase is best to keep the flavors intact. In my experience, I only saw browning(oxidation) when crushing fresh juice from White Grapes, and delayed the ferment. The primary fermentation process removed the browning(oxidation). Maybe I just got lucky. As you mentioned I've made other kit Whites and they didn't brown. What I did, Besides pectic enzyme, I add a (1/2) recommended slurry of liquified Bentonite to the primary. I've not had clearing issues with my process. What have you experienced with FW wine kits that requires the addition of carbon? Is it's just a precaution? I've not used carbon, or a FW wine kit. Just wondering, in case I buy a FW wine kit from LP.
------
Enter your email address to join: