Other Tweeking Cheap Kits

Wine Making Talk

Help Support Wine Making Talk:

sour_grapes

Victim of the Invasion of the Avatar Snatchers
Joined
Sep 19, 2013
Messages
10,505
Reaction score
8,035
Location
near Milwaukee
I fill them as full as I can with the bottling wand. Guess I never thought of it as a problem.
After you fill with a bottling wand, and then withdraw the wand, you can add a little more liquid to the bottle by pressing the tip of the wand against the inside of the neck of the bottle. I agree with Rocky that you have more ullage than I would be comfortable with.
 

joeswine

joeswine
Joined
Nov 15, 2007
Messages
6,988
Reaction score
1,236
If your using a bottle filler it should stop automatically when completed. That's the way it works.
 

oppyland

Supporting Members
WMT Supporter
Joined
Aug 26, 2018
Messages
42
Reaction score
8
Location
SC Wisconsin
After you fill with a bottling wand, and then withdraw the wand, you can add a little more liquid to the bottle by pressing the tip of the wand against the inside of the neck of the bottle.
I'll keep that in mind, thanks.
If your using a bottle filler it should stop automatically when completed. That's the way it works.
I use a wand - tube with a valve on the end. I don't think it'll stop until I pull it up from the bottom of the bottle.
 

joeswine

joeswine
Joined
Nov 15, 2007
Messages
6,988
Reaction score
1,236
well in these days of pure BOR-DUM...hers my work space full again with wine and no place to go>:tz
 

Attachments

RocketBee

Member
Joined
Oct 25, 2019
Messages
95
Reaction score
34
Also try this use the ec1118 inconjunction with a red star or champagne yeast ,yes that's correct 2two types of yeast to create a robust and very tasty wine.
Hey @joeswine , I'm planning on adding the Red Star Premier Rouge to the EC 1118 unless you think something else would be better.
 

joeswine

joeswine
Joined
Nov 15, 2007
Messages
6,988
Reaction score
1,236
No problem 👍 put them both in at the same time.fo not stir, cover and let time do its thing.
 

RocketBee

Member
Joined
Oct 25, 2019
Messages
95
Reaction score
34
16 ounces of blackberries sautéed in 2 cups of base wine for the Fpack...is there a rule of thumb that you use to determine how many additional points of S.G. this will add?

I'm targeting 14% ABV for my Wine Lovers Merlot kit (I purchased the 12.5%ABV kit and it has 10L of concentrate). I'm projecting a finished S.G. of ~ 0.994 so I figure I need the O.G. to be somewhere just north of 1.100.
 

sour_grapes

Victim of the Invasion of the Avatar Snatchers
Joined
Sep 19, 2013
Messages
10,505
Reaction score
8,035
Location
near Milwaukee
16 ounces of blackberries sautéed in 2 cups of base wine for the Fpack...is there a rule of thumb that you use to determine how many additional points of S.G. this will add?

I'm targeting 14% ABV for my Wine Lovers Merlot kit (I purchased the 12.5%ABV kit and it has 10L of concentrate). I'm projecting a finished S.G. of ~ 0.994 so I figure I need the O.G. to be somewhere just north of 1.100.
I would think that it will LOWER your SG. Blackberries do not have much sugar. Think about eating a blackberry vs. eating a table grape. Now realize that wine grapes have far, far more sugar content than table grapes.
 

joeswine

joeswine
Joined
Nov 15, 2007
Messages
6,988
Reaction score
1,236
What the blackberries add is first flavor and then tannin's.
Use your hydrometer to get you were you want to go.
Adjusting the water volume is how, 12 to 13% finished is exceptable. Balance is what your going for , remember that.
 

RocketBee

Member
Joined
Oct 25, 2019
Messages
95
Reaction score
34
I would think that it will LOWER your SG. Blackberries do not have much sugar. Think about eating a blackberry vs. eating a table grape. Now realize that wine grapes have far, far more sugar content than table grapes.
Thanks for the info @sour_grapes , I never considered that blackberries would lower the S.G.
Duh!
If I start with an S.G. of ~1.100...anything added that has a lower S.G. than 1.100 (which is just about everything) would be lowering the S.G.
 

joeswine

joeswine
Joined
Nov 15, 2007
Messages
6,988
Reaction score
1,236
Well I finally got a kit to mfg.. for a customer of mine ,cheap kit .Ive done about 60 of them for her this is the 3rd chardonnay .simple and to the point that's how she likes it no frills
 

Attachments

Denis whalen

Supporting Members
WMT Supporter
Joined
Feb 18, 2020
Messages
15
Reaction score
12
Location
Northern CA
Do you make your own labels? I’m not opposed to as I like the option of personalizing them for gifts etc. if you do make your own, how can you do it without going thru a ton of printer ink? On the other hand, if you purchase the labels, can you get them one at a time for personalization? And finally, for wine corking using a hand wine corker what type cork do you recommend? I’ll be using wax over the cork as I love the look. Thanks
For labels ive always used bottleyourbrand .com they seem ok price wise, well cheaper than burning through your personal printer ink. I always do something different this batch im about to bottle is for my wife and our family so i put my kids on it. The options are limitless.

For a corker i bought the Portuguese floor corker even though im not mass producing it still makes life easier.
 

Attachments

RocketBee

Member
Joined
Oct 25, 2019
Messages
95
Reaction score
34
I started my Wine Lovers Merlot kit yesterday evening--the 12.5% ABV kit which is 10 liters of concentrate. I decided that I wanted a target original gravity of 1.102. In the primary fermenter, after dissolving the bentonite and adding the concentrate, I carefully added water, stirring thoroughly, till I got to 1.102 on the hydrometer. This turned out to be 20 liters or a little more than 5.25 gallons. I added 2 ounces of medium toast french oak and the wine raisin package I bought with the kit. I then created a blackberry fpack as I sautéed 16 ounces of organic blackberries in 2 cups of base wine (took longer than I expected for the fruit to break down). I pitched the yeast and 10 hours later it is bubbling away nicely. I used a combination of the EC-1118 yeast that came with the kit and Red Star Premier Rouge that I picked up a the LHBS.

I've read that the Red Star PR yeast can tend to be a bit more foamy, so I'm concerned about it foaming up and over the side of my 8-gallon primary. In the meantime, I just have the lid loosely (sans the gasket) laid atop the primary bucket with the airlock hole in the lid open. It will be easier to keep an eye on things since I'm working from home these days.
 
2

Latest posts

Top