roadpupp
Senior Member
- Joined
- Mar 8, 2012
- Messages
- 191
- Reaction score
- 7
Hey all-
Got my first kit from George at FineVineWines along with a starter equipment package.
I watched the videos and followed the directions. I have a million questions!
I made the Grand Cru Heritage estates Cab Kit from RJ Spagnols. Starting SG was 1.080
The instructions say to "rinse well" after cleaning and sanitizing. Is this with tap water? It seems like if I rinsed and brushed with the cleaner and then set my tools (hydrometer, spoon, wine theif, thermometer) inside the fermentation bucket with K-Meta for ten minutes, that rinsing with water would only contaminate.
Should I wipe down with a rag from my "box o rags"? Just leave the trace amounts of K meta?
The kit says to use a "mild sulphite solution" in my airlock. I used vodka because I have seen others do this. Is this ok? what is the ratio for "mild sulphite solution"?
Cleaning and sanitizing.
I cleaned the wine theif and hydrometer and spoon but they are sitting out in a small bucket. Before stirring or testing can I just spray with K-meta solution, shake off and stir/test?
What do you all store your tools in to keep them clean? Do you put them them in a sealed bin or bucket and douse with K meta and let the fumes do their work?
Temperatures.
My basement workshop is 64 degrees. I have a brew belt on the bucket and it seems to be keeping the temp at 79 degrees. (left the floating thermometer in).
The directions don't say anyting about regular stirring during primary. Should I? (I did tonight on day 2)
The second stage says to leave the carboy at 59-66 degrees. It seems I will be fine for this stage. Should I put the brew belt on the day before I degass and add the other chemicals? I understand the degassing works better closer to 80 degrees.
Storage. The instructions say to bottle at 28 days. I know most folks bulk age. What is the downside to bulk aging in this case? The upside?
My basement is 64 degrees and I don't have a wine cellar (yet). For a year or so of bottle storage will I cook the bottled wine at this temp? Long term I have plans to build a closet with a temperature control. Is it critical that I get a small wine fridge in the short term?
Racking-
The directions say to rack off to a carboy and leave the lees. Can I assume that most of the sludge below the spigot hole is lees?
When I get ready to bottle it says to rack back into the primary bucket. Won't this oxygenate my wine? Don't most of you siphon from a carboy into your bottles?
I think that is all for now. I really appreciate the help! This board is great.
Roadpupp
Got my first kit from George at FineVineWines along with a starter equipment package.
I watched the videos and followed the directions. I have a million questions!
I made the Grand Cru Heritage estates Cab Kit from RJ Spagnols. Starting SG was 1.080
The instructions say to "rinse well" after cleaning and sanitizing. Is this with tap water? It seems like if I rinsed and brushed with the cleaner and then set my tools (hydrometer, spoon, wine theif, thermometer) inside the fermentation bucket with K-Meta for ten minutes, that rinsing with water would only contaminate.
Should I wipe down with a rag from my "box o rags"? Just leave the trace amounts of K meta?
The kit says to use a "mild sulphite solution" in my airlock. I used vodka because I have seen others do this. Is this ok? what is the ratio for "mild sulphite solution"?
Cleaning and sanitizing.
I cleaned the wine theif and hydrometer and spoon but they are sitting out in a small bucket. Before stirring or testing can I just spray with K-meta solution, shake off and stir/test?
What do you all store your tools in to keep them clean? Do you put them them in a sealed bin or bucket and douse with K meta and let the fumes do their work?
Temperatures.
My basement workshop is 64 degrees. I have a brew belt on the bucket and it seems to be keeping the temp at 79 degrees. (left the floating thermometer in).
The directions don't say anyting about regular stirring during primary. Should I? (I did tonight on day 2)
The second stage says to leave the carboy at 59-66 degrees. It seems I will be fine for this stage. Should I put the brew belt on the day before I degass and add the other chemicals? I understand the degassing works better closer to 80 degrees.
Storage. The instructions say to bottle at 28 days. I know most folks bulk age. What is the downside to bulk aging in this case? The upside?
My basement is 64 degrees and I don't have a wine cellar (yet). For a year or so of bottle storage will I cook the bottled wine at this temp? Long term I have plans to build a closet with a temperature control. Is it critical that I get a small wine fridge in the short term?
Racking-
The directions say to rack off to a carboy and leave the lees. Can I assume that most of the sludge below the spigot hole is lees?
When I get ready to bottle it says to rack back into the primary bucket. Won't this oxygenate my wine? Don't most of you siphon from a carboy into your bottles?
I think that is all for now. I really appreciate the help! This board is great.
Roadpupp