WineXpert "New" instruction set

Discussion in 'Kit Winemaking' started by wineh, Apr 22, 2018.

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  1. wineh

    wineh wino

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    I recently made an Eclipse Forza kit that came with the "new" standardized instructions that supposedly all Global Vintners products are now coming with. I have to state that if I had chosen this kit as my very first (I've got about 150 under my belt, and in my belly) I would have certainly ruined it and probably never made another WinExpert kit. The most blatant errors?:
    Top primary fermenter to 22.75l mark (really, 22.75l?),
    line a 1 litre (4 cup) container with the muslin bag, add grapeskins and rinse out bag with 1 cup warm water, add it to the container (I don't know how I would get 2.25l of stuff in a 1l container.),
    add the metabisulfate and sorbate directly to the wine (I know I read in several articles that meta does not mix well in wine, hence the "disolve in water" instruction)
    I suppose 2 less rackings make it easier for the u-vints, but less racking also means more sediment, increasing the need to filter (I haven't filtered in years)
    Step 4 has a wrong day number, even for a five week kit
    I could go on but... anybody have a clean copy of the old eclipse instructions?
     
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  2. cmason1957

    cmason1957 Member Supporting Member

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    I didn't realize wine kits came with instructions. . I am being facetious. But I generally don't fully read the instructions.
     
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  3. sour_grapes

    sour_grapes Victim of the Invasion of the Avatar Snatchers

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    I certainly could scare up a set of older WE Eclipse instructions. Would you like me to mail them to you?
     
  4. Doug’s wines

    Doug’s wines Making (or Drinking) Wine

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  5. Doug’s wines

    Doug’s wines Making (or Drinking) Wine

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    I just started the the new Forza myself. I followed the instructions mostly (still in primary). My thinking on the 22.5 top off was to leave room for the liquid from the grape skin and bag rinse which was added after that step. Not sure how your instructions looked, but mine are identical to the link above.

    Also the extended time in primary seems to be driven by current trends of extended maceration.
     
  6. bstnh1

    bstnh1 Senior Member

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    Question: With the new 14 day primary fermentation, are you leaving your primary loosely covered the entire 14 days or are you snapping the lid down and putting it under an airlock somewhere during the 14 days?
     
  7. Brian55

    Brian55 Senior Member

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    Under airlock after fermentation slows down, usually around day 5.
     
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  8. pillswoj

    pillswoj Senior Member

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    Not that I ever follow the instructions:db...... for Reds typically under airlock Day 5, Whites even sooner.
     
  9. dyqik

    dyqik Junior

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    I just did my first kit with these instructions. I think common sense and homebrewing experience has prevented me ruining it, but I'm not entirely sure.

    That's clearly just an over-precise conversion from 6 US Gal to litres (although 22.75 is just the decimal way of writing down 22 and 3/4, and I think most people would read it that way). I just used the 6 gal mark. I don't think this hurts, but it might cause worry (see Homebrewtalk's beginners forum full of "have I ruined my batch" threads)

    That one I spotted was clearly wrong when I read it - because I'd already looked at the grape skins bag. I used a 2 gal fermenting bucket.

    I followed this instruction as directed. No idea if it's a problem or not yet, I'm just into Step 3, bulk clearing, at 18 days or so.

    Fortunately I haven't got this far yet. What's the right amount of time? I was going to leave it at least 14 days here, so to 29 days.
     
  10. bstnh1

    bstnh1 Senior Member

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    Has anyone finished a kit with the new Winexpert instructions? I don't see how the very limited number of rackings will produce a wine clear enough for bottling. Even with the old instructions I always racked at least two more times after the wine was done to make sure all sediment had dropped out.
     
  11. pillswoj

    pillswoj Senior Member

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    At the risk of sounding like a broken record.....

    These instruction were designed for the "brew your own" shops to minimize the number of steps. As a home winemaker you should develop a set of instructions / best practice for your own production.

    For me:
    Reds with skins:
    EM primary in a fermonster - 12 weeks primary
    Rack and add kmeta and clarifiers - 2 - 3 weeks
    rack and Bulk age - 3 months - kmeta and Rack every 3 months.

    cheaper red and white kits no skins:
    Primary in pail - 7 days
    secondary until fermnent is finished - 14 days
    Rack add kmeta and clarifiers - 2 weeks
    Filter and bottle

    Good whites:
    Primary until fermentation takes off - 24-48 hours
    Rack to carboy and cold ferment 50F - 30 -40 Days (until Dry sg - 0.994)
    Rack add kmeta and clarify 2 weeks
    Filter and bottle

    This has worked for me regardless of what the packaged instructions say. EM (extended maceration) is a recent mod based on threads in this forum.
     
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