This being my second kit I'm starting to understand a bit more but I still have a few questions based on what I've read other members doing here. I've searched on most of this but I've almost ended up more confused.
My plan is to bulk age this in a 70 deg steady basement for at least 5 months before bottling. I also plan to cold stabilize this to remove bitartrate crystals - I have an extra empty fridge I can use.
1) I can't tell if this kit has the Acacia or Oak cubes. How do I tell?
2) The directions say to add any oak powder or shavings to the primary and there is no other mention of cubes anywhere else. I'm assuming I add these to the primary and transfer to secondary. Taste at each racking and remove when I like the flavor or after the first racking?
3) does fermentation time affect flavor? If so would it be better to lower temp to slow fermentation?
4) what about changing out this fast acting EC-1118 for something more suited to chardonnays like the D-47?
5) This comes with kieselsol and chitosan for clearing. Kieselsol added first with chitosan added 3 hrs later. I've read elsewhere to add the chitosan a day later. Does this time window matter much after 3 hrs?
6) I have mostly Better Bottles. Any reason I can't cold stabilize in a BB?
The more I read about making great wine the more I seem to come across inconsistencies. It could be just an individuals opinion. Or perhaps they set these kits up with the highest chance of success. Thanks for any help you may offer.
My plan is to bulk age this in a 70 deg steady basement for at least 5 months before bottling. I also plan to cold stabilize this to remove bitartrate crystals - I have an extra empty fridge I can use.
1) I can't tell if this kit has the Acacia or Oak cubes. How do I tell?
2) The directions say to add any oak powder or shavings to the primary and there is no other mention of cubes anywhere else. I'm assuming I add these to the primary and transfer to secondary. Taste at each racking and remove when I like the flavor or after the first racking?
3) does fermentation time affect flavor? If so would it be better to lower temp to slow fermentation?
4) what about changing out this fast acting EC-1118 for something more suited to chardonnays like the D-47?
5) This comes with kieselsol and chitosan for clearing. Kieselsol added first with chitosan added 3 hrs later. I've read elsewhere to add the chitosan a day later. Does this time window matter much after 3 hrs?
6) I have mostly Better Bottles. Any reason I can't cold stabilize in a BB?
The more I read about making great wine the more I seem to come across inconsistencies. It could be just an individuals opinion. Or perhaps they set these kits up with the highest chance of success. Thanks for any help you may offer.