I started the Wine Expert Estate Series Lodi Ranch II Cabarnet Sauvignon this evening.
My task began by cleaning & sanitizing my Primary Fermenter and all the other equipment I planned to use in starting this kit.
After I completed this task I opened the kit and checked all the items to make sure everything that was supposed to be included was there.
I then removed the label from the kit box and affixed it to the instruction pamplet just in case I run into a problem WE will need that number.
I was a little surprised that the kit actually contained 4 packs of oak ( two of chips and two of powder). This illicited a quick call to George because my thinking was that I could choose between the two as to which to addd to the kit....."WRONG"..George told me that all 4 go in this kit and I may even want to add more later. This being my first Cab I was unaware they had that much oak.
My next step was to add the prescribed amount of hot water to my fermenter and then sprinkle the bentonite in and stir it well, ensuring I left no clumps.
This proved to be quite a "stirring" experience using my stirring spoon. It was stubborn but I prevailed
My next step was to pour them juices from the bag into my fermenter which went without a hitch or nary a splash onto Mama's counter. I filled the juice bag about 1/4 full of warm water, shaking it up good to extract all the juice I could from the bag and added this to my fermenter.
Using my fizz-x and drill I gave the must a good thorough ( about 5 minutes total) stirring.
Drawing a sample, I checked my SG and it was at 1.096 which was within the acceptable 1.080 to 1.100 range since my must temp was right at 80 degrees.
I began adding the two packets of oak powder, stirring with my fizz-x as I added. I got both packs in and kept stirring. I didn't seem to be making much progress in getting the oak powder under the surface
so I tried raising my stirrer just up to the surface.oopsss..too high...now the counter top has just a few drops of must and oak powder on it. I kept the stirrer just below the surface and it worked great in getting the powder under the surface.
Using the same steps I added the two packets of oak chips.Getting all the oak stirred in well,
I then took a piece of paper towel, dipped in sanitizer and cleaned the rim of my fermenter. Probably not a necessary step but I am anal about doing it myself.
My must is now ready to pitch the yeast but as you cansee, the temp is still at 80 degrees which would probably be ok
I let it cool down to about 76 degrees and then pitched the Bourgovin RC 212 yeast which is one I have neverused.
My last step for the evening was to gather the remaining items, put them back in the zip loc bag and store them away until needed.
Will keep this updated as the process continues.
Edited by: Waldo
My task began by cleaning & sanitizing my Primary Fermenter and all the other equipment I planned to use in starting this kit.
After I completed this task I opened the kit and checked all the items to make sure everything that was supposed to be included was there.
I then removed the label from the kit box and affixed it to the instruction pamplet just in case I run into a problem WE will need that number.
I was a little surprised that the kit actually contained 4 packs of oak ( two of chips and two of powder). This illicited a quick call to George because my thinking was that I could choose between the two as to which to addd to the kit....."WRONG"..George told me that all 4 go in this kit and I may even want to add more later. This being my first Cab I was unaware they had that much oak.
My next step was to add the prescribed amount of hot water to my fermenter and then sprinkle the bentonite in and stir it well, ensuring I left no clumps.
This proved to be quite a "stirring" experience using my stirring spoon. It was stubborn but I prevailed
My next step was to pour them juices from the bag into my fermenter which went without a hitch or nary a splash onto Mama's counter. I filled the juice bag about 1/4 full of warm water, shaking it up good to extract all the juice I could from the bag and added this to my fermenter.
Using my fizz-x and drill I gave the must a good thorough ( about 5 minutes total) stirring.
Drawing a sample, I checked my SG and it was at 1.096 which was within the acceptable 1.080 to 1.100 range since my must temp was right at 80 degrees.
I began adding the two packets of oak powder, stirring with my fizz-x as I added. I got both packs in and kept stirring. I didn't seem to be making much progress in getting the oak powder under the surface
so I tried raising my stirrer just up to the surface.oopsss..too high...now the counter top has just a few drops of must and oak powder on it. I kept the stirrer just below the surface and it worked great in getting the powder under the surface.
Using the same steps I added the two packets of oak chips.Getting all the oak stirred in well,
I then took a piece of paper towel, dipped in sanitizer and cleaned the rim of my fermenter. Probably not a necessary step but I am anal about doing it myself.
My must is now ready to pitch the yeast but as you cansee, the temp is still at 80 degrees which would probably be ok
I let it cool down to about 76 degrees and then pitched the Bourgovin RC 212 yeast which is one I have neverused.
My last step for the evening was to gather the remaining items, put them back in the zip loc bag and store them away until needed.
Will keep this updated as the process continues.
Edited by: Waldo
