My brunello kit is now in the bulk ageing phase (as of today) the gravity shows exactly 0.100. I thought it would drop when I tested to degass etc but it hasn't. Will it drop over the months of ageing in the carboy or is this standard for this type of wine??
Other Kenridge founders brunello
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mmadmikes1
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Billy we have no where near enough info . Did you add chemicals , did the hydrometer read the same for 3 to 5 days. 1.0 seems high to me for brunello. If it continues to ferment while aging, yes it will drop.Then you will need to degass again if that happens if you added K meta it is hard to say what will happen if it was not completely finished. It may drop or may not. Sorry I am not much help. My best advise is put it under airlock and let it set for 3 years. It is Brunello after all
Cheers mike
Yes did add the k meta. I had left it ages and the gravity didn't budge so got on with degassing sorbate and meta. Left it further and did a final degass today ready to leave for bulk ageing and took another reading and it was the same 0.100. The temp was a consistent 22deg c throughout fermentation and when it hit 0.100 it simply stayed like that for a week so I assumed that was it done. I suppose all I can do is leave it forget about it and taste every 6 months.
Yes did add the k meta. I had left it ages and the gravity didn't budge so got on with degassing sorbate and meta. Left it further and did a final degass today ready to leave for bulk ageing and took another reading and it was the same 0.100. The temp was a consistent 22deg c throughout fermentation and when it hit 0.100 it simply stayed like that for a week so I assumed that was it done. I suppose all I can do is leave it forget about it and taste every 6 months.
Billy,
I did the same kit and it definitely went lower than 1, to more standard for a dry wine 0.994. I would recommend rising the temperature a bit and allow it some time. What was your starting gravity? Mine was quite high 1.100 even before adding the skin pack. I even asked KenRidge if I should add a little more water to dilute it, but they said it was designed to be so high. So I just let it run. I was afraid that I would get a stuck fermentation, because the projected alcohol content was 14.5-15 and my yeast had tolerance of 14%. But it went quite smoothly. It was warmer than now, possibly it helped.
If you are going to try it before it is 1 year old. It will probably be a wasted bottle. It does not have the kit taste of WineExpert so when it is young it is not very drinkable. The whole Founder's series have to be aged properly before you can drink it. It is like the old Crushendo from WE: no touch before it is 18 months old.
Wookey
I did the same kit and it definitely went lower than 1, to more standard for a dry wine 0.994. I would recommend rising the temperature a bit and allow it some time. What was your starting gravity? Mine was quite high 1.100 even before adding the skin pack. I even asked KenRidge if I should add a little more water to dilute it, but they said it was designed to be so high. So I just let it run. I was afraid that I would get a stuck fermentation, because the projected alcohol content was 14.5-15 and my yeast had tolerance of 14%. But it went quite smoothly. It was warmer than now, possibly it helped.
If you are going to try it before it is 1 year old. It will probably be a wasted bottle. It does not have the kit taste of WineExpert so when it is young it is not very drinkable. The whole Founder's series have to be aged properly before you can drink it. It is like the old Crushendo from WE: no touch before it is 18 months old.
Wookey
mmadmikes1
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If it was stuck and you added sorbate and K Meta then it will probably stay where it is.
Billy,
If you just added metabilsulfite, you should be fine. It prevents growing of bacteria and wild yeast, but does not harm cultured yeast. If you do wine from grapes you usually add it in must to kill everything in it and then add yeast and it does not stop them from fermenting. If you, however, added sorbate, you may have problems. Although, it does not kill the yeast, it seriously weakens their function and prevents them from multiplying. But even then there should be enough yeast to finish it. It may just take a bit more time.
Wookey
If you just added metabilsulfite, you should be fine. It prevents growing of bacteria and wild yeast, but does not harm cultured yeast. If you do wine from grapes you usually add it in must to kill everything in it and then add yeast and it does not stop them from fermenting. If you, however, added sorbate, you may have problems. Although, it does not kill the yeast, it seriously weakens their function and prevents them from multiplying. But even then there should be enough yeast to finish it. It may just take a bit more time.
Wookey
Cheers wookey, I also emailed vinco who have said that since the kit starts so high, by the time it hits the 0.100 mark the alcohol is about 14% so kills off the yeast, he said it was normal and of left for 6 months would reduce very very slowly and be good to go. Maybe a bit of pr to keep me sweet (pardon the pun) but I'm happy to buy into that idea
