when good wines gone bad
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joeswine
joeswine
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SUPER TUSCAN phase two
finally after 9 days it's ready to move on to the secondary stage.
this was a transition that you are going to experience a kit that will put you to work ,almost as close as you will get to a actual crush experience with out real grapes, very cool.
..take a look ...............there will be sludge in the bottom and floaters on the top,siphon from the middle down, understand? take your grape skins and a deep pot ,using a colander place.. the skins into the colander and squeeze the juice out of them then disguard, add this juice to the base in a clean carboy, then you'll have some left in the bucket screen out what you can and add it to the carboy, don't worry about the sludge you've just added ,we will start a pre -cleaning with the addition of superkleer in the secondary as well as degas at the same time ,this is a awesome kit ,it has every component that you could want in a bottle of wine, take your time ,go slow and stay the course...notice I have my headspace eliminator on ,very cool tool..
finally after 9 days it's ready to move on to the secondary stage.
this was a transition that you are going to experience a kit that will put you to work ,almost as close as you will get to a actual crush experience with out real grapes, very cool...take a look ...............there will be sludge in the bottom and floaters on the top,siphon from the middle down, understand? take your grape skins and a deep pot ,using a colander place.. the skins into the colander and squeeze the juice out of them then disguard, add this juice to the base in a clean carboy, then you'll have some left in the bucket screen out what you can and add it to the carboy, don't worry about the sludge you've just added ,we will start a pre -cleaning with the addition of superkleer in the secondary as well as degas at the same time ,this is a awesome kit ,it has every component that you could want in a bottle of wine, take your time ,go slow and stay the course...notice I have my headspace eliminator on ,very cool tool..
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joeswine
joeswine
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Super tuscan
up date.....added the clearing agent and the basic chems that came along with the kit, the taste is good if your allow it to roll all over your mouth you can taste the wines worth at this point. I added wine tannins and a oak round to beef up the acidity, in the next two weeks will take a readings on the PH and see where it's at, other then that the wine will have to mature on it's own ,so far so very good.
up date.....added the clearing agent and the basic chems that came along with the kit, the taste is good if your allow it to roll all over your mouth you can taste the wines worth at this point. I added wine tannins and a oak round to beef up the acidity, in the next two weeks will take a readings on the PH and see where it's at, other then that the wine will have to mature on it's own ,so far so very good.
wineforfun
Still Trying To Make The Perfect Wine and Now Tryi
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You are looking for a starting SG of 1.095-1.100, not 1.075.
wineforfun
Still Trying To Make The Perfect Wine and Now Tryi
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What brand are those instructions from?
Not RJS Winery Series(and if they are, not a newer one) as Corinth mentioned. My instructions that I read, read 1.095-1.100. That is from a 2014 RJS Winery Series Super Tuscan.
With the numbers your instructions for Brand X, the final ABV will be anywhere from 10.5 - 13.0.
Ok, I looked back and see you are comparing apples to oranges, your kit is a WineXpert. Corinth had asked about an RJS, which reads differently.
RJS kits, for the most part, always call for a SG of 1.095-1.100 to start.
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As DJ points out, 1.075 would be low. However, a lot of the sugar is in the grape pack. I just made this very kit. Before adding the grape pack, the SG was 1.078. A day or two after adding the pack, the SG rose to 1.096. (I used a slow-starting yeast, BM45, which gave the sugar some time to dissolve before the SG started declining quickly due to fermentation.)
DJ, this is the WE LE 2014 Super Tuscan. It looks promising to me so far!! Yum.
ditto on the SG for this kit, I made it too.
joeswine
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Super Tuscan
okay lets take it from the top.
see the base line sg before grape PAC. After grape PAC and then capitalization potential abv is at 14%..that and the oak and tannins plus the 1/2 cup of raisins in the primary will give this SUPER TUSCAN all it can handle without being over powering .
before capitalization it was at 13% WITH ONE QUART OF SIMPLE SYRUP ADDED IT CAME UP TO 14% SORRY FOR THE PICS CONFUSION.
okay lets take it from the top.
see the base line sg before grape PAC. After grape PAC and then capitalization potential abv is at 14%..that and the oak and tannins plus the 1/2 cup of raisins in the primary will give this SUPER TUSCAN all it can handle without being over powering .before capitalization it was at 13% WITH ONE QUART OF SIMPLE SYRUP ADDED IT CAME UP TO 14% SORRY FOR THE PICS CONFUSION.
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but a real winner...............
...FOLLOW THE FLOW..
JUST ASK..
joeswine
joeswine
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Super tuscan continued
SO FAR SO GOOD AT FIRST TASTING THE BITE WASN'T WHAT I WAS LOOKING FOR (NEED MORE ) SO I RACKED DOWN TO A- 5 GALLON CARBOY -WILL DEGAS AT THAT POINT. THE PH WAS AT 3.6 SHOULD BE AT LEAST 4.0 TO .5 WILL LET IT REST, THEN ADD SOME MORE LAYERS OF FLAVOR..
SO FAR SO GOOD AT FIRST TASTING THE BITE WASN'T WHAT I WAS LOOKING FOR (NEED MORE ) SO I RACKED DOWN TO A- 5 GALLON CARBOY -WILL DEGAS AT THAT POINT. THE PH WAS AT 3.6 SHOULD BE AT LEAST 4.0 TO .5 WILL LET IT REST, THEN ADD SOME MORE LAYERS OF FLAVOR.
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