WineXpert Toasted Marshmallow Dessert/Port style

Discussion in 'Kit Winemaking' started by geek, Nov 18, 2017.

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  1. Nov 18, 2017 #1

    geek

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    Started this kit just now.

    Nov 17, 2017 SG 1.129 Added a tiny bit of the f-pack, maybe 5%. Added the 30gr toasted oak powder. Pitched the two packets of EC-1118.

    I found it surprising that the box doesn't say Winexpert anywhere, just Global Vintners.

    Anyone making or made this kit?
     
    Last edited: Nov 18, 2017
  2. Nov 18, 2017 #2

    Johnd

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    Check that SG again, 1.29 has enough sugar to get your ABV in the 40%+ range. The yeast won’t do it of course, but it’d be super sweet when finished. Make sure you read it right, or didn’t use too little water. Maybe that’s what it’s supposed to be......never made that kit.
     
  3. Nov 18, 2017 #3

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    Typo, meant 1.1290
    Corrected original post.
     
  4. Nov 18, 2017 #4

    Brigitte

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    Following. Have been interested in this kit.
     
  5. Nov 18, 2017 #5

    SouthernChemist

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    My understanding is that Global Vintners is the parent company/organization of Winexpert and Vineco.
     
  6. Nov 18, 2017 #6

    Johnd

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    That sounds much better!! I’ll be curious to hear how it comes out, it sounds great!
     
  7. Nov 18, 2017 #7

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    That's right, but this is something I've never seen before, Winexpert mention is nowhere on the box or instructions, as all previous WE kits I made.
     
  8. Nov 18, 2017 #8

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    This dessert wine kit came with 30gr toasted oak dust for primary and oak cubes for later on, yes it is very interesting, we'll see how it goes.
     
  9. Nov 19, 2017 #9

    Brigitte

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    Hey there. I am probably one of a a very small minority of people that don’t like oak in my wine. I know this kit is a toasted marshmallow and it makes sense to use oak. Any thoughts on leaving oak out? Or subbing cacao nibs instead of oak?

    Cheers!
    Brigitte
     
  10. Nov 19, 2017 #10

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    Cacao sounds like a good idea, I could use a little bit of it too, at the same time I think that using oak for this one makes sense.
     
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  11. Nov 21, 2017 #11

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    SG ~1.040, waiting for it to drop to 1.020 to chaptalize, I hope it gets to that level by tomorrow night as I'm going away for 2 days...
    First time I see EC-1118 with such a small sign of fermentation, this is most likely due to the room temp being cool.
     
  12. Nov 22, 2017 #12

    Brigitte

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    How’s it doing today ? Fermentation pick up?
     
  13. Nov 22, 2017 #13

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    I will check when I get home this afternoon.
     
  14. Nov 23, 2017 #14

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    SG ~1.022

    The instructions call for adding the chaptalization pack (400gr) when at or below 1.020, but decided to go for it now.
    I never used this type of chaptalization pack before, always simple sugar syrup, and not sure what to say, powder sugar with something else?
    I saw tiny bits of round yellowish stuff and the smell.....well honestly like cat pee :ft

    Just hoping this turns out good, after adding chaptalization pack the SG ~1.034
     
  15. Nov 23, 2017 #15

    Johnd

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    LOL! Many times, with the added sugar, there are some yeast nutrients incorporated to help get the yeast to the finish line. That’s probably what you are smelling.
     
  16. Nov 23, 2017 #16

    Brigitte

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    Cat pee. . Oh my. Good luck!! I am sure it will be fine !!
    pee
     
  17. Nov 23, 2017 #17

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    My wife said it smelled like antibiotics.
     
  18. Nov 26, 2017 #18

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    It went to ~0.998 so racked most of it and only tossed a little bit of gross sediment.

    It’s a bit disappointing that this kit does not really bring 12L of juice but maybe close to 11L I think. After racking to the 3gal glass carboy the head space seems to be more like 2 1/4 gallons.
    Yes, I know there’s an fpack but it is a very small fpack. But at the same time I think this won’t be overly sweet.
    Will add the flavor pack tomorrow followed with chitosan.

    IMG_1511719900.083694.jpg
     
  19. Nov 26, 2017 #19

    Brigitte

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    Will you top up with something after adding F pack? We had a kit that just didn’t bring the total level to where it needed to be .. thank goodness we had a bottle of something similar to top up with on hand.
     
  20. Nov 26, 2017 #20

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    I had good success using red wine like Super Tuscan or similar, so maybe I’ll go that route again since the flavor pack is what mandates most of the profile at the end, Plus I will add brandy or ever clear down the road.
     

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