Hey...my arm is sore!

[geocorn]

Thank you, Tim, for the "WinEXPERT" advice. As you can see, we have been having some difficulties with this topic. Your comments are going into my next newsletter. Edited by: geocorn

 

[masta]

Yes................ thank you Tim for the help and the humor!

 

[ljcjd]

Masta, I'm sorry I'm late getting into this. The kit I'm using is a Selection Series Merlot. I'm on the run and will catch up on the posts after 5:00...Thanks Laurie

 

[cbwenger]

thanks Tim for the informative post... so if in 3 weeks (4-5 weeks for lauri I think)its still fizzy, then it must be an incomplete fermentation or CO2 producing bacteria... if it is flat, than that means anytime in the last 2 weeks i must have gotten out the CO2, but i might have stirred non-fizzy wine after the first day or two because i confused foam for fizz... which i guess still leads me to wonder if the wine will have oxygen damage and if i should add a metabisulphite or anything else??

 

[Hippie]

Wonderful tutorial! I got alot out of that and am glad to have learned a little more about making kits. Thanks Tim!

 

[ljcjd]

Tim, Your humor had me laughing so hard I about had tears in my
eyes. Thanks for the entertaining and informative tutorial.
I do have to point out that in the instructions #3 highlighted in item
#B they unequivically say:

"...Vigorous stirring is required during this stage. Without
vigorous stirring gas in the wine will prevent clearing. At each
stirring, whip the wine until it stops foaming......" then in item II.
"...Stir vigorously for another 2 minutes to drive off CO2 gas. (See
note above: your wine may not clear if this stirring is not vigorous
enough.)" Those instructions sure made me realize in no uncertain
terms to whip the H-LL out of the wine untill it quit foaming. After
coming home and reading your post...along with the others I stirred it
once with a spoon, tried the "puff test" and tried a bit of the
wine. Although it still foams and I'm sure would still foam if I
hooked up the dreaded drill, it is smooth with no fizzy bubbles in the
wine. Not wanting to push my luck any further, I put water in it to cap
it off and will leave it for two to three weeks. As for cb's
posts, I have exactly the same concerns and adopt his response as my
own (thanks cb!). I feel like I've been attending a wine
making seminar I've learned so much...including how to use an electric
drill. Thanks Laurie

 

[geocorn]

I think I can safely say that we all learned a lot with this post! I know I have a new insight regarding wine making processes that I have come to take for granted. Considering I am starting my own video of the process, things like this are extremely important to me and will be thouroughly addressed.


I want to thank everyone that participated in this discussion. Sorry it took so long to get the "authoritative answer."

 

[ljcjd]

Hey George, you guys have been terrific to deal with. I can't
wait to fire up my second carboy and the pinot you just sent me.
I have a feeling it will go a little smoother...and if not, I know
where to get help. CB and I will also compare our notes I'm
sure. I HAVE FAITH!

 

[masta]

Amen brothers and sisters.....we are one with the Winexpert Master!

 

[Goslin]

which i guess still leads me to wonder if the wine
will have oxygen damage and if i should add a metabisulphite or
anything else??

If it were me, just to be on the safe side I would add at least half
the campden as normal and then let "calm" for a while(couple to three weeks atleast).Then rack,
and then three weeks after that rack again adding sulfites just before bottling.

Thats just me though and I know NOTHING about DOing IT from a kit.

But, and I'm sorry to say it this way, But I'm glad for your misshap
(Not for you personally) But it's a good learning experience that
others can learn from when they read your posts and the replies.



It's all getting locked into my brain thats fer sure

I am planning on doing some kits from Fine Vine Wines,, thing is ,,, I'm just to poor right now to do it.

Tax time you know, it wiped me out

Edited by: Goslin

 

[geocorn]

Goslin,


I don't think you are alone with the tax bite. Sales have really been off since April 15th. We were really rockin' until tax day, then sales took a dive. Starting to see a little pick up today.


The stirring is important whether you make wine from a kit or scratch. Either way, you have to get the CO2 out of the wine.Edited by: geocorn

 

[AAASTINKIE]

I'm pretty sure my white wine I bottled today was free of CO2, but I
topped off with a measuring cup and dumped the last of the wine into it
to fill the last bottle from the cup, the bottle had a few inches of
foam just from the wine splashing into it, I also think new wine from
kits has a flavor that tastes like I think CO2 would be.

 

[cbwenger]

thanks everyone, this has been a wonderful learning experience... great post Lauri... i'll let everyone know in 1-2 years if there was any oxygen damage

... because it is a kit, i'll probably avaoid the campden tablets and just add some metabisulphite and keep in the carboy for another 2-3 months, test, then bottle unless anyone can think of anything better... any recommendations on how much metabisulphite to add ??? (and i don't think Lauri needs to add any extra since she isstarting theclearing stage--because i think she just added some before stirring as opposed to my waiting a month then stirring, correct???)

 

[geocorn]

Normally, I just add 1/4 tsp of Potassium Metabisulfite, but since you are concerned about the oxygen and plan to age it for 1-2 years, I would up the dosage to 3/8 tsp. A little sufite goes a loonnnng way.

 

[ljcjd]

CB...one to two years...no way! These are "kits"! We're
supposed to be able to enjoy them waaaayyyy sooner then that. I hope
you get to enjoy the efforts of your labor and report back within a few
months. I'm starting a new "kit" when I return from vacation
then... I might start one of the mead receipes I see posted ( Masta and
AAA...watch out). I think we should do a 2 week "tasteing" and
report back to our esteemed collegues how the "brew" is coming
along. All kidding aside...what we've all learned is important
and I think the other amazing vinters on this site really want to know.
Besides that...I need my family to realize I have not "flipped out" all
this sweating was for a reason...the dull, blank look on their faces
was unjustified...they should have had faith and trust in my
journey...... even though it appeared insane. Besides all that,
we need to help George out on his video relating to newbies. You
know, sometimes, when people do something on a regular basis it becomes
route and they (the pros) forget how really confusing and ambigous the
terms they use can be. I, personally am a creature of percision
and a victum of vocabulary. I basically do what I'm told without
discretion. so anyway...thanks for having my back on this one
CB...without you having the same experience and willing to keep
parcipating in the thread, I may have let it go...given up and moved
on. Because we kept at it...we had these really amazing people helping
us out with professional advice which has motivated me to stay with a
really fullfuling intellectualy challanging hobby I can share with
family and friends. (I wish there was "spell check" on these
posts) Thanks everyone L.J.C..Laurie

 

[masta]

On the top of the reply box click the spell checker icon

It will ask you to download "iespell" then you be all set.

If you plan to make mead you will need to age at least 1 year!Edited by: masta

 

[ljcjd]

Masta..I'm not willing to bbe older Oh...you mean the wine? OK
Peachy...Thanks so much gruru, I'm in!!! Thanks

 

[ljcjd]

I don't have a reply box...just a post a reply box and that shoots it out without edit.

 

[masta]

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</TD></TR></T></T></TABLE></TD></TR></T></T></TABLE>You don't see all these icons on top of your post reply box? Edited by: masta

 

[Hippie]

LMAO