I finally got my first kit started yesterday afternoon. My only questions today is the directions say I need to wait 14 days to move to secondary. Everything I have read on here is 5-7 days when sg hits 0.998. And also how do you people have so much patience? I want to dip in it now.
RJ Spagnols First kit in the bucket
- Thread starter dcrnbrd
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Each of the kit manufacturers have their own directions for making their kits based on their methods and ingredients. It is best to follow each one's directions to obtain the best results. Most kits here have been with the Winexpert kits and that is their instructions to wait about a week for first racking. R.J.Spagnols(Orchard Breezin') uses the 14 days. I have noticed that they do take a bit longer initially to get the SG down to the desired range. Follow their instructions. Varying it a day or two if necessary to fit your schedule won't harm anything.
How do we do it with the patience? Simple, get so many under your belt that a day or two on any one won't bother you
How do we do it with the patience? Simple, get so many under your belt that a day or two on any one won't bother you
Arent we all! I have 1 in primary, 1 in carboy clearing, and 1 Im waiting for the grape skin pack that was missing from my kit, should be here early this week. Only problem is that i need another brew belt as my mead is plugging along very slowly in the carboy! I really dont want to buy another brew belt but that patience thing might get the better of me this time!
Colder, slower fermentations are fine, if not better for whites anyways. Some yeast, like EC-1118, premier curv'ee will ferment down to 45 degrees, and D-47 at 50 degrees, the rest are generally higher, in the 60 degree range.
No ya don't........
W.E. even says, "NOTE: The lower your fermenting temperature, the longer it will take to reach this stage"
Thats a quote from their instructions for step #1.
EDIT:
I also checked RJ Spagnols site, and they say the same thing.
However I should add for clrification, that the yeast should only be added to a must temp between 65 to 75 (depending on Manufacturer). Once fermentation takes off is when I lower the temp to slow fermentation, which is ok to do.
Edited by: jobe05
W.E. even says, "NOTE: The lower your fermenting temperature, the longer it will take to reach this stage"
Thats a quote from their instructions for step #1.
EDIT:
I also checked RJ Spagnols site, and they say the same thing.
However I should add for clrification, that the yeast should only be added to a must temp between 65 to 75 (depending on Manufacturer). Once fermentation takes off is when I lower the temp to slow fermentation, which is ok to do.
Edited by: jobe05
I just read the instructions on W.E site and it says to place in an area with 65-75* temperatures. On RJS's website it says to get temp up to 70-80* . After that it only mentions to have it between 59-66 for clarifying purposes after adding fining agent. Mosti says 70-76*. Now we all know that temps can be lower but it does not recommend that for kits not because it cant be done but because they dont want anyone to have any problems. Whites will benefit from it but a lot of kits dont specify what yeast they are using so you might be taking a chance unless you substitute the included yeast with 1 you know will work and then you have just voided their warranty.
JWMINNESOTA
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All this raving about warranties gives me a headache. The vast majority of products purchased come with some form of a warranty, exclusions, federal and state regulations, limits, yadda yadda yadda. And the vast majority of these products see very few claims due to them. They are the manufacture stating the quality of there product. Take comfort in that if you need to. Folks, learn the hobby, research a little (like here) make a few small batches of fruit wine, buy a kit, follow the directions the best you can, and enjoy the hobby. Ask questions; share what you learn with others, and learn from your mistakes. If the warranty is the biggest reason to do this, or your greatest concern, find another hobby, this isn’t meant for you, way to risky. Have fun and live a little.<?
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Ok I moved wine from primary to carboy tonite. I followed directions to a t. Stirred with a drill and got a lot of foam. Sg 0.998 at 70 degrees. Only problem is this foam woyld not go away so I topped off to an inch bellow bung. Is this normal for the foam to stay around?
Yeah I am gonna give til morning and check. To busy watching the snow fall. First time I have seen snow fall in about 5 yrs. Its a special thing down here in the south. Of course it wont stick but it is still nice to watch it fall.
dcrnbrd,
Have fun with the snow. Good job! Once addicted to this hobby, you should never waste a opportunity for diversion.
Otherwise, you'll find yourself camped out around the perking fermenter counting the seconds between bubbles in the airlock.
Or worse, staring longingly at the beautiful wine aging gracefully in your carboy.
Or even worse, trying to drown out the voices of the empty carboys demanding that you start another kit, and soon!
Have fun
Ken
Have fun with the snow. Good job! Once addicted to this hobby, you should never waste a opportunity for diversion.
Otherwise, you'll find yourself camped out around the perking fermenter counting the seconds between bubbles in the airlock.
Or worse, staring longingly at the beautiful wine aging gracefully in your carboy.
Or even worse, trying to drown out the voices of the empty carboys demanding that you start another kit, and soon!
Have fun
Ken
Ok wine has been in secondary for a week and tried it today, very blackberry. Good taste just not much as far as alchohol. I plan on bottling it this weekend to free up my carboy(I only have 2). Do I need to degas again before I bottle?
