Just started RJS Super Tuscan

Discussion in 'Kit Winemaking' started by ericsmithcpa, Oct 17, 2019.

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  1. Oct 17, 2019 #1

    ericsmithcpa

    ericsmithcpa

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    Started an RJS Super Tuscan today. It came with two small grape skin packs. I dumped the skin packs (one at a time) into a sanitized pitcher, added 1.5L of warm water and stirred.

    I stretched the muslin bag over another pot and poured the skin packs and water into it. Tied off the bag and put it in a separate container while I poured the water into the fermenter, and topped up to 6 gallons.

    SG measured 1.110 at 74 degrees (wow, soooo much better than the CC amarone).
     
  2. Oct 17, 2019 #2

    Ajmassa

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    Will likely even increase a few ticks when you toss in those skins and let soak in there for a bit.
     
  3. Oct 17, 2019 #3

    jsbeckton

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    You will like this kit. This and the RJS Amarone are my two favorites after making about 20 kits.
     
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  4. Oct 25, 2019 #4

    ericsmithcpa

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    Three days into fermentation it was still at 1.11. Today is 9 days in and it’s at 1.0105. Instructions indicate to toss the grape skin pack at this point and rack to secondary. I’m kind of hesitant to do that... I added the airlock a few days ago and it’s still steadily bubbling in the airlock. I’ve been stirring regularly, so it should have enough oxygen. Anyone have any thoughts about whether I should/shouldn’t leave it in the Speidel with an airlock, with the skin pack and oak chips until it’s completely dry?
     
  5. Oct 25, 2019 #5

    salcoco

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    continue until dry. suggest adding some yeast nutrient like Fermaid-K
     
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  6. Oct 25, 2019 #6

    Brian55

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    https://www.winemakingtalk.com/threads/extended-maceration-eclipse-lodi-11-cab.55098/
     
  7. Oct 25, 2019 #7

    ericsmithcpa

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    Fabulous, so there seems to be a consensus here of "don't follow the instructions." LOL... that gives me some confidence.

    I have some Fermaid O... I think it's basically the same stuff. I'm guessing I should probably do a half dose at this point in fermentation, or maybe less?

    I've read that if you over-dose you can have excess nutrients for spoilage bacteria, and I am pretty new to this so don't have much basis for judgment as to how much is too much.

    Edit... I went ahead and added a third of the package's suggested dose (3 grams... 0.5 grams per gallon).
     
    Last edited: Oct 25, 2019
  8. Oct 26, 2019 #8

    FunkedOut

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    New guy here (<=== disclaimer).
    I interpreted the kit instructions a bit differently than your execution.
    I basically read, add water until the 6 gallon mark, then add the skin packs.
    Each skin pack displaces about a quart of volume, so I’d say you’re a half gallon short on water.
    Perhaps that explains the high OG?
    What OG did you get with CC?

    I’ve only done a couple of kits and also found the RJS to have higher OG, compared to Winexpert.
     
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  9. Oct 26, 2019 #9

    ericsmithcpa

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    I agree with your interpretation of the instructions, and I did not short the water. I measured the water that I used to stir up the grape skin packs, and did a full water addition.

    My CC kit didn’t work out so well... after more than 24 hours my SG was at 1.07ish.
     
  10. Oct 31, 2019 #10

    ericsmithcpa

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    Down to 0.994 as of yesterday... probably about finished. Waiting for it to go two days without changing SG. I sampled yesterday - not awful, but not interesting at all, kind of plain. I might add a little tannin after racking. If anyone has suggestions I'd be interested to hear.
     
  11. Oct 31, 2019 #11

    Brian55

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    Probably too late for EM. After you rack and stabilize, add some oak and let it sit for at least 6 months, a year is better. Then rack, So2 and bottle. Let it sit another several months before starting to drink them. We've made this kit several times, never been let down.
     
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  12. Nov 10, 2019 #12

    Monty Knapp

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    The 2 I've made didn't taste like much at bottling, but in 10 or 12 months it's great and continues to get better with age.
     
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  13. Nov 13, 2019 at 5:08 AM #13

    crackermonkey

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    So does everyone agree to ignore the instructions and leave the bag and chips in till dry , this is my first super Tuscan I’d hate to screw it up
     
  14. Nov 13, 2019 at 12:05 PM #14

    Tatmia

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    Do you mind explaining your thought here? What makes it too late? I just started a CC Amarone and I want to do EM. My plan was at the end of fermentation to airlock, turn the fermenter down into the 50s and leave alone for 8 weeks but now not certain.
     
  15. Nov 13, 2019 at 2:06 PM #15

    pillswoj

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    Yes definitely.
     
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  16. Nov 13, 2019 at 2:10 PM #16

    pillswoj

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    For EM I use a Fermonster and lock it down after about 4 or 5 days sloshing it back and forth to keep the skins wet. This ensures a CO2 headspace for the 8 or more weeks of the EM. If you wait until fermentation is finished then you won't have the same level of protection and risk oxidation, make sure you add the K-meta it will help.
     
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  17. Nov 13, 2019 at 11:56 PM #17

    Tatmia

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    Got it, Fermenting just really started today so I should be fine. Thanks.
     

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