georges
Junior
- Joined
- Apr 21, 2011
- Messages
- 21
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...and some about the old batch!
Ok so I measured my SG of my RJS GCI Oz Cab Sauv today as the bubbling is slowing down: SG 1.000 at most (maybe a tiny bit under with meniscus).
So i washed my hands, squeezed out the grape skins, removed wood etc and racked to secondary. No great dramas.
Seeing I had an empty primary bucket i went to LHBS. They didn't have much stock- new shipment next week. But they sold me two boxes of cellar craft sterling 12 L whites (reserve californian chardy and californian pinot grigio) for half price as they are no longer carrying CC now. Also got a new carboy.
So I have started with the chardonnay. All went in the bucket as per instructions. Unlike the RJS kit, they said to mix up the bentonite separately and add it after taking the primary SG reading. is this because bentonite would push the reading up? its more complicated that just chucking it in the bucket.
Primary SG: 1.110! this seems high.
Questions:
1. There is a slight acid taste to my red when i racked to secondary. also tastes very alcoholic. The SG was 1.100 initially- will this make the wine very alcoholic? is this because the grapes were too ripe? brix too high? or is it pushed up by the bentonite in the bucket as per RJS instructions? should i worry about the slight tarte taste? if it is heading for an EtOH of 15% is there anything i can do? i have considered topping up with dealcoholized red wine.
2. By this logic, the white with a starting SG of 1.110 without bentonite is headed for a very high alcohol?? are these values all too high or am i missing something? i have got some special white wine yeast for this batch and fermenting at lower temperature.
Cheers!
g
Ok so I measured my SG of my RJS GCI Oz Cab Sauv today as the bubbling is slowing down: SG 1.000 at most (maybe a tiny bit under with meniscus).
So i washed my hands, squeezed out the grape skins, removed wood etc and racked to secondary. No great dramas.
Seeing I had an empty primary bucket i went to LHBS. They didn't have much stock- new shipment next week. But they sold me two boxes of cellar craft sterling 12 L whites (reserve californian chardy and californian pinot grigio) for half price as they are no longer carrying CC now. Also got a new carboy.
So I have started with the chardonnay. All went in the bucket as per instructions. Unlike the RJS kit, they said to mix up the bentonite separately and add it after taking the primary SG reading. is this because bentonite would push the reading up? its more complicated that just chucking it in the bucket.
Primary SG: 1.110! this seems high.
Questions:
1. There is a slight acid taste to my red when i racked to secondary. also tastes very alcoholic. The SG was 1.100 initially- will this make the wine very alcoholic? is this because the grapes were too ripe? brix too high? or is it pushed up by the bentonite in the bucket as per RJS instructions? should i worry about the slight tarte taste? if it is heading for an EtOH of 15% is there anything i can do? i have considered topping up with dealcoholized red wine.
2. By this logic, the white with a starting SG of 1.110 without bentonite is headed for a very high alcohol?? are these values all too high or am i missing something? i have got some special white wine yeast for this batch and fermenting at lower temperature.
Cheers!
g