Just starting this kit now, came with EC-1118, will be pitching QA23 instead.
WineXpert LE Vermentino
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SG ~1.090
Pitching QA23 now...let's see what this varietal brings to the table ...
Pitching QA23 now...let's see what this varietal brings to the table ...
Boatboy24
No longer a newbie, but still clueless.
I can't wait to start mine. Going with QA23 as well.
After pitching the packet of QA23 it would seem like if the packet wasn't complete, like less yeast in it?
I don't know, maybe I'm wrong but to me content seem to be less....
I don't know, maybe I'm wrong but to me content seem to be less....
Good to know, thanks.
After 7 days of slow ferment in a cool temp, racked from bucket at 0.996 into 6gal carboy.
Do I love QA23 or what....all in all great yeast for whites.
I'm getting the CC Passport Australia Riesling and I am going to also use QA23.
Will let this Vermentino rest quietly for a week or two before k-meta and clarifiers, no f-pack so skipping sorbate.
Do I love QA23 or what....all in all great yeast for whites.
I'm getting the CC Passport Australia Riesling and I am going to also use QA23.
Will let this Vermentino rest quietly for a week or two before k-meta and clarifiers, no f-pack so skipping sorbate.
Boatboy24
No longer a newbie, but still clueless.
Did you sample? How's it taste?
AFTER I racked I thought you'd ask...lol..but I didn't.
I will check today.
I will check today.
Hey Bill,
No, I bought it online at Label Peelers.
I have a 2nd Vermentino that I bought from site sponsor Home Brew Supply coming in a week or so.
Last time I was at Maltose was early October to pickup my grapes...
I like to keep it on the cool side, room temp in the 60s and the must also in the mid to high 60s.
This yest is also very 'quiet', no foam maker at all.
A winner in my book.
Just curios why you would let it sit unprotected and not add SO2 right away?
I did rack the wine at 0.996 into a carboy with air lock, however, at this stage the wine is full of co2 and still fermenting a bit at 0.996, so it may end up even lower; at this 'secondary' fermentation as some people call it I typically leave the racked wine alone for a week or so, recheck SG to make sure it is not moving more and then I stabilize.
Just started my Vermentino this weekend! I used D47 instead, since that is what my local store had. Temp 73F, and the uncorrected SG at 1.086. I was a little aggressive when adding water to rinse out the juice bag, so I ended up just above 6 gallons.
Racked into bucket, degassed and stabilized. Skipped sorbate since there's no f-pack.
pH ~3.55 (pH meter calibrated with new probe), must temp=73F
Finding this pH a bit high for a white.....
Tastes like I'm not sure, well like a "baby" wine, so I'm leaving this alone for a couple months, let's see how it develops.
Topped with a .750ml bottle of Chardonnay.
.
pH ~3.55 (pH meter calibrated with new probe), must temp=73F
Finding this pH a bit high for a white.....
Tastes like I'm not sure, well like a "baby" wine, so I'm leaving this alone for a couple months, let's see how it develops.
Topped with a .750ml bottle of Chardonnay.
.
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Racked this after clearing and had some left over, I think this wine will be a winner down the road, although bone dry which I know many like, it has an interesting flavor but it is good so far
Doodlewine
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I got a pH of 3.33.Racked into bucket, degassed and stabilized. Skipped sorbate since there's no f-pack.
pH ~3.55 (pH meter calibrated with new probe), must temp=73F
Finding this pH a bit high for a white.....
Tastes like I'm not sure, well like a "baby" wine, so I'm leaving this alone for a couple months, let's see how it develops.
Topped with a .750ml bottle of Chardonnay.
.
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