Hello everybody!
Bare with me here, this is my first post and my first wine kit. I am currently at day 16 into "secondary fermentation" with my RJS EP Aus. Pinot Noir (With grape skins). I've yet to start the "stabilizing and clearing process". When transferring the wine from primary to secondary(Day 9) it seemed pretty dull and smelled no hints of oak at all (I realize it is young and that the PN aren't very oak-e, but still expected some profile). I mainly want to see if anyone has tips/tricks/recommendations and experience with this specific kit or one similar to improve it. Also, any input on days (Primary, Secondary, Stab. & Clearing, then bulk aging until bottling)???
After pulling my grape skins bag from the primary I found a few wasps in with the grape skins. I don't believe it changed the fermentation but MW Sup. shipped me a whole new kit. Now I have a second chance to make this PN better and compare the differences!
Bare with me here, this is my first post and my first wine kit. I am currently at day 16 into "secondary fermentation" with my RJS EP Aus. Pinot Noir (With grape skins). I've yet to start the "stabilizing and clearing process". When transferring the wine from primary to secondary(Day 9) it seemed pretty dull and smelled no hints of oak at all (I realize it is young and that the PN aren't very oak-e, but still expected some profile). I mainly want to see if anyone has tips/tricks/recommendations and experience with this specific kit or one similar to improve it. Also, any input on days (Primary, Secondary, Stab. & Clearing, then bulk aging until bottling)???
After pulling my grape skins bag from the primary I found a few wasps in with the grape skins. I don't believe it changed the fermentation but MW Sup. shipped me a whole new kit. Now I have a second chance to make this PN better and compare the differences!