jgmann67
Rennaisance Man
Kicked off my second RQ and probably my last kit until after the fresh grapes come in this fall. The French Merlot.
In the kit -
18L of juice
2 packs of dried grape skins
45g of French Med toast oak chips
RC-212 yeast
The usual suspects in clearing and preservation.
The juice is dark and almost fleshy. Once I got it measure out to 23L I took an initial SG reading. A very respectable 1.094. So, I combined the dried skins and oak, along with another 45g of oak chips to give it a little extra sacrificial tannin.
I'll leave it to soak overnight and drop yeast tomorrow after I measure the SG again. My guess is this is going to be a 14.5%+ wine.
Should I cut it down somehow or just trust the Kit-powers-that-be to know what they're doing.
Anyone else doing this one?
In the kit -
18L of juice
2 packs of dried grape skins
45g of French Med toast oak chips
RC-212 yeast
The usual suspects in clearing and preservation.
The juice is dark and almost fleshy. Once I got it measure out to 23L I took an initial SG reading. A very respectable 1.094. So, I combined the dried skins and oak, along with another 45g of oak chips to give it a little extra sacrificial tannin.
I'll leave it to soak overnight and drop yeast tomorrow after I measure the SG again. My guess is this is going to be a 14.5%+ wine.
Should I cut it down somehow or just trust the Kit-powers-that-be to know what they're doing.
Anyone else doing this one?