Trackinghound
Junior
- Joined
- Nov 12, 2012
- Messages
- 28
- Reaction score
- 1
I got this crazy wild idea that I wanted to make wine and did some research and found there was kits. I went down to the local beer and wine supply shop and the process begins.
I bought a starter kit and upgraded a few things. There kits are local which is more wine brand. I got a 5 gallon bucket, a brown bag of " follow these directions" I got packets of clear no writing of A B C D. And when to add them.
My directions are limited at best and since I am a rookie I am looking at some advise, help, or your a mess.
I have two going in different stages.
#1 is a "ruby red" it's a unk blend. When I picked it up it was held in a cold rerig. I was told to get it to room temp and add packet A to kill any wild yeast. Let it sit for 24 hrs.
Add packet B and yeast to start my primary ferm 7-10 days or until gravity it at or below 1.000
I racked it off on 10/30 into my carboy and added packet C and French Oak 3oz
Its been stashed away in a cool drafty closet since then.
My concerns are where I get my supplies they are beer makers not much into wine and when I ask questions I get vague answeres. My questions are: any one have some experience with these kits. One person tells me we are drinking this at 6 weeks. I grabbed some out and it had stuff floating around and was bubbly to the tongue. Didn't taste good at all.
How long should I expect to be leaving this in the carboy.
The other is a Merlot and its fermenting very slow.
Like I said early on I am very rookie at this. I might have the terms wrong but looking fr some help before I have 5 gallons of nasty grape juice.
I bought a starter kit and upgraded a few things. There kits are local which is more wine brand. I got a 5 gallon bucket, a brown bag of " follow these directions" I got packets of clear no writing of A B C D. And when to add them.
My directions are limited at best and since I am a rookie I am looking at some advise, help, or your a mess.
I have two going in different stages.
#1 is a "ruby red" it's a unk blend. When I picked it up it was held in a cold rerig. I was told to get it to room temp and add packet A to kill any wild yeast. Let it sit for 24 hrs.
Add packet B and yeast to start my primary ferm 7-10 days or until gravity it at or below 1.000
I racked it off on 10/30 into my carboy and added packet C and French Oak 3oz
Its been stashed away in a cool drafty closet since then.
My concerns are where I get my supplies they are beer makers not much into wine and when I ask questions I get vague answeres. My questions are: any one have some experience with these kits. One person tells me we are drinking this at 6 weeks. I grabbed some out and it had stuff floating around and was bubbly to the tongue. Didn't taste good at all.
How long should I expect to be leaving this in the carboy.
The other is a Merlot and its fermenting very slow.
Like I said early on I am very rookie at this. I might have the terms wrong but looking fr some help before I have 5 gallons of nasty grape juice.