I have made a few wine kit before but am still pretty new. My wife
purchased a William’s California pinot noir wine concentrate for me as a
gift thinking it was a kit. I was kinda excited because I have wanted to
attempt to pick and choose all the additions for myself instead of
depending on a kit. Online it says the 192 ounces of concentrate is at 68
brix and makes 5 gallons. Sulfates were added already so it says it
requires none before fermentation. It also says its acid balanced. So I
guess I am fishing for any tips, tricks, help or recipe improvements
anyone can offer.
Here is where I am now.
I combined concentrate and water to a volume of five gallons, let it
equilibrate temp to about 73 (room temp. Of course all sanitation was
done at all steps I am paranoid of blowing a batch because of not being
sanitized. I added lalvin EC-1118. I sprinkle it on top because I have
had the best results that way. I did not use any yeast nutrient or
starter. It is day two and initial fermentation started earlier then I
expected (perhaps it because of a better yeast.
I have a bag of oak chips that I have not put in yet I was thinking of
using them when I bulk age in the carboy but open to suggestions.
I also have some Super-Kleer K.C. for clarifying later.
So what do you suggest and please don’t spare the details or criticism.
purchased a William’s California pinot noir wine concentrate for me as a
gift thinking it was a kit. I was kinda excited because I have wanted to
attempt to pick and choose all the additions for myself instead of
depending on a kit. Online it says the 192 ounces of concentrate is at 68
brix and makes 5 gallons. Sulfates were added already so it says it
requires none before fermentation. It also says its acid balanced. So I
guess I am fishing for any tips, tricks, help or recipe improvements
anyone can offer.
Here is where I am now.
I combined concentrate and water to a volume of five gallons, let it
equilibrate temp to about 73 (room temp. Of course all sanitation was
done at all steps I am paranoid of blowing a batch because of not being
sanitized. I added lalvin EC-1118. I sprinkle it on top because I have
had the best results that way. I did not use any yeast nutrient or
starter. It is day two and initial fermentation started earlier then I
expected (perhaps it because of a better yeast.
I have a bag of oak chips that I have not put in yet I was thinking of
using them when I bulk age in the carboy but open to suggestions.
I also have some Super-Kleer K.C. for clarifying later.
So what do you suggest and please don’t spare the details or criticism.
