help with FWK kit

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

Huba Huba

Supporting Members
Supporting Member
Joined
Mar 30, 2022
Messages
52
Reaction score
28
I posted this in the wine kit section, under the Finer Wine Kit thread, but was hoping for a quick response since I think I need to react promptly. Hope it is OK to post here also.
I purchased a Finer wine kit Forte Super Tuscan kit from Label Peelers and it was delivered Wednesday 9/21, yesterday I prepared the must, diluting the juice concentrate added the skins, seeds, oak chips and packet A, which I assume is K Meta. Sanitized everything and used good technique. Made the yeast starter as directed, to be pitched 18-30 hours later.
Today when I added the starter I noticed that it is already bubbling (as I was adding the yeast starter). SG has dropped 2-3 points. I Put an airlock on just to confirm and it is bubbling steadily at 30+ bubbles /minute.
So I assume that there is a yeast other than the one I just pitched already fermenting. Since I already pitched the yeast (RC212) what should I do? Add More K Meta, wait another 24 hours and re-pitch? I have another 5 gm of RC212. I Also have EC 1118 but don't think that would be ideal.
 

Ohio Bob

Senior Member
Joined
Jan 29, 2022
Messages
434
Reaction score
597
Location
Cleveland, Ohio area
Hopefully the package arrived still cold and you refrigerated it until you were ready to start. Was it bubbling before you added your yeast starter? If so I might have sent LP a note describing the situation. I wouldn’t expect it to start so soon.

Now that your yeast starter is in I suggest doing nothing except what the instructions call for. Best case scenario is your added yeast out competes the wild yeast. Your ferment seems to have started so no need yet to consider adding more.
 

Huba Huba

Supporting Members
Supporting Member
Joined
Mar 30, 2022
Messages
52
Reaction score
28
Yes, it was refrigerated for the 30 hours or so between receiving and starting. The juice concentrate was not bloated and I didn't notice any signs of fermentation. I sent Label Peelers an email asking what to do, but it was Friday night so of course so I probably won't receive a reply until Monday. SG had dropped a couple of points at pitch and has dropped about 10 more since.
I did add another packet of RC212, didn't see any harm and maybe that will help out compete the other yeast. At this point I guess all I can do is wait until it's finished and see how it turns out. Not to crazy about 6 gallons ($130 worth) of a wild ferment but who knows, it may be good.
 

Latest posts

Top