when good wines gone bad

[Angelina]

I rinsed the bag with cool water and added approx 1.5 gallons of spring water to get me to the 6 gallon mark.

 

[Angelina]

No instructions for the rasins were included. I assume these go in the primary as said previously. Does everything go in a bag or no? The instructions say that I will get better color extraction by leaving them loose in the primary. Should I add simple syrup before added everything else to incorporate easier?

 

[joeswine]

Amarone the king of italian reds

IT TRADITIONALLY HAS A HIGH PH AND WITH A KIT IT HAS THE ABILITY TO DISSIPATE OVER TIME BALANCED OUT WITH THE TANNINS AND THE RAISINS AND GRAPES THIS WILL MAKE A GREAT SAUCE!!!!!!!!!.................ANGELINA CONTINUE......................IF THE KIT HAS NO DIRECTIONS AS TO WHEN TO ENTER THE RAISINS THEN FOR YOUR FIRST TIME BENEFIT WILL ENTER THEM IN THE PRIMARY ENTERING THEM IN THE SECONDARY WOULD TAKE A LITTLE MORE TIME AND UNDERSTANDING WHEN OF THE PROCESS,PRIMARY WILL WORK JUST FINE.THIS TIME.REMEMBER ONCE WE HAVE THE BASE ESTABLISHED THEN WE CAN SET THE ABV. CAPITALIZATION PROCESS........

 

[Angelina]

Thanks Joe! I think I am just second guessing my self when I shouldn't be. Cheers!

 

[joeswine]

Angelina

GO FOR IT!!!!!!!!!!!!!!

 

[Angelina]

So I got everything in my primary. The juice, some spring water, to my bag I added two packages of oak chips, skins, and the raisins that came with it. My sg was 1.090 which I raised to 1.096. This should give me about 14% ABV. Temp is 69°. I will pitch the yeast tomorrow.

 

[cmason1957]

I don't think starting with as high a ph as Joe seem to indicate is the right thing to suggest to someone. After fermentation I soul expect the pH to maybe have dropped to 3.6-4.0 and the amount of k meta required at that level is very high. I could see, level starting as high as 3.6, maybe. But not much higher.

 

[joeswine]

Ph

A measure of the acidity. The lower the pH#, the higher the acidity. NOTICE THE ABV. ON THIS AMARONE EXCELLENT BALANCE AND ALL AROUND .

 

[Angelina]

I gave my oak chips, raisins and skins a day to soak in that beautiful purple juice. To see if my pH and/or sg levels changed I checked them this afternoon . My PH is now 3.47. Joe I bet that 2005 Amarone is going to be good! Cheers!

 

[Angelina]

Update: my Sg is 1.102, ph 3.47, temp 72° and the yeast has been pitched.

 

[joeswine]

Amarone the king of italian reds

SO FAR SO GOOD STAY THE COURSE DO YOU HAVE FERMENTATION YET?IF NOT DON'T RUSH IT .STAY THE COURSE

 

[Angelina]

Yes, fermentation has started. Cheers!

 

[joeswine]

Amarone the king of italian reds

nothing like the smell of fermentation in the morning................KEEP GOING MS. A...........

 

[Angelina]

UPDATE: I've been punching down my must twice a day fermentation has been going very strong. I just checked my sg and it is at 1.030 that was quick! It also smells quite amazing, I can definitely see how it might relate to a Amarone.

 

[Angelina]

I took a reading yesterday and it was 1.002, I took a reading today and it is 0.998. It has slowed way down! I'm sure it won't be long before a racking is in order. @Joewine , do you have any thoughts on this Amarone? Btw @vaccumpumpman and Joe, thank you for helping me properly read a triple scale hydrometer. Just when you think you know how to read one, and how to make a calculation, someone comes along and teaches you a new and improved way of looking at your tools, looking outside the box in this case.

 

[geek]

you meant 1.012

 

[Angelina]

Actually I meant 1.002

 

[joeswine]

Amarone the king of italian reds

degassing and patients that's the next step. Below is what I think you should expect from what you did so far, go slow and stay the course. DON'T WORRY ABOUT HEADSPACE AT THIS POINT..............YOU'LL BE FINE..

 

[Angelina]

Update: Finally the day has come! I racked the Amarone and it degassed some while pumping over slowly.

 

[Angelina]

picture taken yesterday degassing while racking.