RJ Spagnols RJS RQ French Merlot

[jgmann67]

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?

 

[Boatboy24]

I wouldn't cut it down.

 

[jgmann67]

It reached 1.100 this morning. So, I pitched the RC-212 and covered it up.

I should see some activity as quick as tonight.

 

[Brian55]

Mine was damaged during shipping to the vendor. It's not looking like there will be a replacement available.

 

[joeswine]

Let be what it's supposed to be great flavor will balance out the ABV....thatß. How great wine's are designed.

 

[jgmann67]

Mine was damaged during shipping to the vendor. It's not looking like there will be a replacement available.

That sucks Brian.

 

[Brian55]

That sucks Brian.

It does. I was really looking forward to this one.

 

[jgmann67]

It does. I was really looking forward to this one.

Brian - I got mine from FVW. Seems they still have them in stock (and are running a Father's Day Special).

http://www.finevinewines.com/Z_ProdListRQ_2017.asp

 

[Brian55]

Brian - I got mine from FVW. Seems they still have them in stock (and are running a Father's Day Special).

http://www.finevinewines.com/Z_ProdListRQ_2017.asp

Thanks! I was so bummed I didn't even think to shop around for one. It was only $5 more than my original purchase. Hopefully this one gets delivered intact.

 

[jgmann67]

Glad to help.

 

[jgmann67]

I'm loving this kit so far. The fermentation is steady, dropping 0.040 in 3 days. I stir the wine twice a day and a thick head of co2 develops almost instantly.

 

[jgmann67]

Six days later and the SG is around 1.020. It'll drop down that last tenth or two by Wednesday night and I'll rack it over to a carboy.

 

[jgmann67]

It's down to about 1.015 this morning and I won't be able to pay attention to it again until tomorrow evening. Big deal or no?

 

[geek]

I always ferment to dry in open bucket.
If it's at 1.015 today, I'm sure it will be ok for a couple more days, no worries there.

 

[jgmann67]

I always ferment to dry in open bucket.
If it's at 1.015 today, I'm sure it will be ok for a couple more days, no worries there.

I just won't be able to stir it till then, either. I hate the idea of the skins and oak drying out.

 

[Brian55]

I always ferment to dry in open bucket.
If it's at 1.015 today, I'm sure it will be ok for a couple more days, no worries there.

I ferment dry in the bucket, but add an airlock as fermentation slows down towards the end.

 

[geek]

I just won't be able to stir it till then, either. I hate the idea of the skins and oak drying out.

In my case and what I always do is I ferment in an open 6gal bucket and stir daily or twice daily. Once it gets in the ~1.010 I just give it a last very gently stir and leave it alone until it goes a bit below 1.000. I then transfer (leaving heavy lees behind) to air-locked carboy and let it rest for at least a week or more before I proceed further, sometimes 2 weeks.

 

[jgmann67]

In my case and what I always do is I ferment in an open 6gal bucket and stir daily or twice daily. Once it gets in the ~1.010 I just give it a last very gently stir and leave it alone until it goes a bit below 1.000. I then transfer (leaving heavy lees behind) to air-locked carboy and let it rest for at least a week or more before I proceed further, sometimes 2 weeks.

I got home last night and set to work in the basement. The Merlot was down to about 1.002 when I racked it over to a carboy. We'll let it finish and rack for clearing next week.

I'm thinking of doing 45-60gr. of French med+ oak cubes once it gets to its three month nap. I have Hungarian med+ too... I blended the cubes for my PS (30gr of each. I think). Thoughts?

Is anyone else doing this kit or is it just me??

 

[jgmann67]

With the Merlot fermenting to 0.990 on Sunday, we racked it over for clearing this morning. Dropped clarifiers, Kmeta and 45 gr. of Hungarian Med+ oak cubes, then topped with a SLD Merlot. Now, it sits for a month before racking off the lees.

The RQ kits this year have been trouble-free so far (knock wood).

 

[jgmann67]

Getting on time to rack the RQ's. Going to rinse the oak cubes and put them back in.