Other Tweeking Cheap Kits

Discussion in 'Kit Winemaking' started by joeswine, Dec 11, 2015.

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  1. Oct 4, 2018 #1441

    sugar

    sugar

    sugar

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    Less is More...yep.
    I made 7 Fontana kits...
    Used 4 gal. Spring water and topped off with deep well water.
    It's worked for me.
    Used Cane sugars simple syrup also and used a can of frozen grape concentrate to sweeten with.
    Newbie fear is part of the learning process.
    Wine making is the nearest thing to creative Artist and creative Cheff...all in one experience.
    Make the wine your own... eventually.
    Good sipping!
     
  2. Oct 5, 2018 #1442

    Venatorscribe

    Venatorscribe

    Venatorscribe

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    The method I follow, is to add water to the 5.5 gallon level (that 's 21 litres for me). Then stir - stir- stir. At that point take the pH and check your specific gravity. Stir some more and again take a set of measurements - until it is repeatable. I recently had a Vineco( cheeky monkey) kit that had a pH of 4.2. I ended up adding 70 gms of tartaric to bring it down to a pH of 3.6. But this is not always the case. As the 'cheeky monkey' Malbec kit that I have fermenting at the moment came in at pH 3.2 and hence no acid was required. My standard practise is to check everything. Acidulating the water prior to fermentation is something I always need to do with my fruit and botanical wines so it is not out of the ordinary where you need to make water additions. That is part of the chemistry thing I like about this hobby. And by the way - I don't know Joe but he is always on the button with his advice. And especially on the money with his comment “plan your work and work your plan”. So all the best with your plan. Cheers
     
    Last edited: Oct 5, 2018
  3. Oct 5, 2018 #1443

    joeswine

    joeswine

    joeswine

    joeswine

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    Always check then recheck then adjust or not and move forward
    Part of the wine making process is the art of crafting all phases of this.hobby
     
  4. Oct 11, 2018 at 3:49 PM #1444

    David Taylor

    David Taylor

    David Taylor

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    I have never filtered my wine kits and have read some pros and cons of filtering. I searched the forums for anything on filtering and did not find anything meaningful. Can anyone give me a basic primer on filtering or send me to a link?

    Thanks, David
     
  5. Oct 11, 2018 at 3:59 PM #1445

    Frosty

    Frosty

    Frosty

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    I don’t filter. My belief is that it introduces some oxygen and removes some flavour in full bodied reds. However I occasionally get a small amount of sediment if I don’t bulk age.
     
  6. Oct 11, 2018 at 11:00 PM #1446

    joeswine

    joeswine

    joeswine

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    It's a question of time,tools on hand the abbility to exacute the filtering process quickly.
    Reds do better staying in the secondary for two to three weeks and let sit as long as you can.
    White,, definitely filter but that's just Me
    When I talk about aging the longer the wine kits the more drop out you have.
     
    Last edited: Oct 12, 2018 at 1:02 PM
  7. Oct 12, 2018 at 12:02 AM #1447

    David Taylor

    David Taylor

    David Taylor

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    I have not had any white wine since moving to Alaska. Too cold for chilled wine! So if I just make reds, it sounds like filtering is not really necessary?
     
  8. Oct 12, 2018 at 1:03 PM #1448

    joeswine

    joeswine

    joeswine

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    Let time take care of your reds .
     

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