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crushday

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  1. RJS Chile Merlot started June 1, 2019 with RC 212, OG 1.084
  2. RJS Super Tuscan, started June 1, 2019 with RC 212, OG 1.100
  3. RJS RQ4 Spanish started June 1, 2019 with RC 212, OG 1.096
  4. RJS Hightail Merlot started June 1, 2019 with RC 212, OG 1.102
  5. RJS Hightail Merlot started June 1, 2019 with RC 212, OG 1.103
  6. RJS Italian Zin started June 1, 2019 with RC 212, OG 1.093
  7. WE Fume Blanc started June 1, 2019 with D47, OG 1.089
I substituted most reds with RC212. With exception to the Chilean Merlot, which already came with 212, the other reds had 1118. The white kit also had 1118, but I substituted D47 and changed out the medium American chips for heavy French chips in primary.
 

CDrew

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How much wine does each kit make? This looks like a fair amount of wine!

Also curious about why all the kit wines? If you're in PNW, you'll have piles of great local grapes by October.
 

crushday

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I might suggest that you branch out from all RC-212. I used to use it fairly frequently, but had a really bad experience with it and not enough nutrients. I have moved on and really life BM4x4, Rhone 4600, and Assmunhausen. But each to their own.
Those are good yeast suggestions. A bad experience? Please tell more...
 

crushday

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How much wine does each kit make? This looks like a fair amount of wine!

Also curious about why all the kit wines? If you're in PNW, you'll have piles of great local grapes by October.
To answer your few questions, each kit makes 6 gallons. I'm trying to build up my store of wine. My wife and I drink 3-4 bottles week and I give it away as gifts to my clients. I'm planning on making wine from fresh grapes this fall. However, I'm a bit intimidated by that notion.
 

NorCal

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To answer your few questions, each kit makes 6 gallons. I'm trying to build up my store of wine. My wife and I drink 3-4 bottles week and I give it away as gifts to my clients. I'm planning on making wine from fresh grapes this fall. However, I'm a bit intimidated by that notion.
Only 2 additional steps and a few wild cards when making from grapes. Destem/crush and press. The wild cards are that the grapes will not come consistent and pre adjusted on the acid. Think of it as paint by numbers vs free hand.
 

CDrew

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I’ve not made a kit and only wrecked my 2016 grapes by receiving them and then flying to Hawaii the next morning. Otherwise it will likely be easier than starting and keeping track of 7 different kits! So as long as you don’t do a stupid thing like I did, you will be fine with grapes!
 

crushday

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Hehe, then 7 kits won't last long. How many kits do you brew in a year?
Here’s a list of kits so far this year...

  1. RJS Hightail Merlot started on 1/21/19, OG 1.112, FG .000, added dry skins and heavy oak chips, RC212 yeast, (1/26/19 SG is 1.025, 1/27/19 SG is 1.019, 1/28 is 1.013, 1/29 is 1.007, 1/30 is 1.003, 1/31pm is 0.996, 2/1 is 0.995, 2/2 is 0.993), cold crashed 2/26/19, cleared on 3/9/2019, bulk aged with 2 spirals
  2. Amarone started 1/30/2019 with skins- Cellar Craft, OG 1.092, FG, BM4X4 yeast (added 2 pounds of sugar and another yeast packet. Brought the SG up to 1.092) 1/6/19 added 2 pkg of E-1118 SG was 1.035, SG on 2/16/2019 is .995, 2/17/19 is .993, cleared on 3/9/2019, heavy sediment and bulk aged with 2 spirals
  3. Riesling started 1/30/2019 - WE Eclipse, OG 1.088, FG 0.988, K1-V1116 yeast, Added Kmeta and Sorbate on 2/7/19, cold stabilized 2/17/19, cleared on 2/28/2019 with agents
  4. Pinot Grigio started 1/30/2019 - RJS Primeur, OG 1.099, FG, D47 yeast, SG on 2/16/2019 is .996, 2/17/19 is .995, Cold crashed 2/26/19, added k-meta, bulk aged on 2/28/2019, no clearing agents
  5. Sauvignon Blanc started 1/30/2019 - WE Eclipse, OG 1.096, FG, D47 yeast, SG on 2/16/2019 is .993, cold stabilized 2/17/19, added k-meta 2/26/19, cleared on 2/28/2019, bulk aged on 2/28/2019, no clearing agents
  6. Chardonnay Semillon started 2/7/2019 - RJS RQ#2, OG 1.088, FG, QA23 yeast, 1 American Oak spiral and included French Chips (60gm) during primary fermentation, 2/15/19 SG 1.000, 2/16/19 SG .997, SG on 2/16/2019 is .993, 2/17/19 SG is .992, Cold crashed on 2/26/19, added k-meta on 2/26/19, cleared on 2/28/2019, bulk aged on 2/28/2019, no clearing agents
  7. Hawke’s Bay Merlot (WE17)- Started 3/20/2019, grape skin pack, Avante yeast, OG, FG, 5/11/2019 .990, cleared 5/11/19 with no agents, added K-Meta, bulk aged 5/23/2019 with one heavy spiral each carboy
  8. Master Sommelier Merlot - Started 3/20/2019, grape skin pack, Avante yeast, OG 1.105, FG, checked 3/30p 0.995, 3/31p .995 (NC), 4/2p .993, 4/3p, 5/11/2019 .990, cleared 5/11/19 with no agents, added K-Meta, bulk aged 5/24/2019 with two heavy spirals each carboy
  9. Master Sommelier Merlot - Started 3/20/2019, grape skin pack, Avante yeast, OG, FG, 5/11/2019 .990, cleared 5/11/19 with no agents, added K-Meta, bulk aged 5/24/2019 with two heavy spirals each carboy
  10. RJS Hightail Merlot - Started 3/20/2019, two packs dried skins, Avante yeast, OG 1.101, FG, checked 3/30p 1.011, 3/31p 1.009, 4/2p 1.004. 4/3p 1.000, 5/11/2019 .990, cleared 5/11/19 with no agents, added K-Meta, bulk aged 5/24/2019 with zero oak
  11. Petite cab (WE17) - Started 3/20/2019, grape skin pack, RC 212 yeast, OG 1.092, FG, checked 3/30p 1.000, 3/31p .998, 4/2p .994, 4/3p .993, 5/11/2019 .990, cleared 5/11/19 with no agents, added K-Meta, bulk aged 5/24/2019 under zero oak
  12. RJS 2019 RQ1 Joaquin Murrieta (Chilean Cabernet, Merlot, Syrah), two packs dried skins, Started 3/20/2019, RC 212 yeast, OG 1.099, FG, checked 3/30p 1.014, 3/31p 1.009, 4/2p 1.004, 4/3p 1.002, 5/11/2019 .990, cleared 5/11/19 with no agents, added K-Meta, bulk aged 5/23/2019 with two heavy spirals
  13. RJS 2019 RQ3 Enrico Alfano (Italian Nebbiolo), two packs dried skins, Started 3/20/2019, RC 212 yeast, OG 1.083, FG, checked 3/30p 1.007, 3/31p 1.005, 4/2p 1.000, 4/3p .997, 5/11/2019 .990, cleared 5/11/19 with no agents, added K-Meta, bulk aged 5/23/2019 with two heavy spirals
  14. RJS Chile Merlot started June 1, 2019 with RC 212, OG 1.084, FG
  15. RJS Super Tuscan, started June 1, 2019 with RC 212, OG 1.100, FG
  16. RJS RQ4 Spanish started June 1, 2019 with RC 212, OG 1.096, FG
  17. RJS Hightail Merlot started June 1, 2019 with RC 212, OG, FG
  18. RJS Hightail Merlot started June 1, 2019 with RC 212, OG, FG
  19. RJS Italian Zin started June 1, 2019 with RC 212, OG 1.093, FG
  20. WE Fume Blanc started June 1, 2019 with D47, OG 1.089, FG
 

crushday

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Do you plan on differentiating those two Merlots with different methods?
If you're referring to the Hightail Merlot, then yes. The first 12 gallons I used Avante yeast. The second 12, RC212. I plan on bulk aging each for 12 months, then barrel aging 6-8 months each. Then, compare...
 

crushday

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Dang... and I pat myself on the back when I launch a single kit!
Job well done.
(isn't this where someone says "Pics or...") :h
The Hightail is in the 12 gallon fermentor. I'm waiting from some Chilean Malbec to start the other 12 gallons. Likely be next weekend. The middle of the five 6 gallon fermentors is the Fume Blanc.
IMG_0600.jpeg IMG_0601.jpeg IMG_0602.jpeg IMG_0603.jpeg
 

CDrew

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Count me as impressed too.

Good luck with your wine making and please post up when you do real grapes this fall. I'm interested to know how it does with those conical fermenters.
 

dmguptill

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Curious to hear your thoughts on the master vintner sommelier select. I've only done one (Nebbiolo) and so far it's seemed really boring. Not what I hoped for out of a big Italian red.
 

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