I've been all-grain homebrewing for quite some time. My sanitization skills are honed in. I have a fermentation chamber, and plenty of carboys. I've been reading a bunch of information on kits and I'm looking for some suggestions/feedback before I dive in.
I'm leaning towards the RJS Winemakers Trio Red kit or maybe their Cabernet Shiraz.
The kit comes with the following:
Package 1: Bentonite
Package 2: Potassium Metabisulphite & Potassium Sorbate
Package D1: Kieselsol
Package D2: Chitosan
Package: Pectinase
A few instruction "tweaks" I'd like to make. Am I making any major mistakes?
Omit Kieselsol/Chitosan - I'm not in a rush for it to clear. I was still thinking about using the Bentonite.
Omit potassium sorbate - It seems like this is only to avoid spoilage due to sanitization issues. I'd plan to add the Potassium Metabisulphite from my own package.
Add yeast nutrient such as Wyeast's product.
Letting it bulk age longer than suggested. I'm not in a rush - and ommiting some clarifying agents.
Since I have the fermentation chamber - I'm thinking about setting it in the low/mid 60s for ambient temperature during primary assuming that the wine itself would be a touch warmer during primary fermentation similar to beer.
Am I making any major mistakes? Any suggestions from anyone who homebrews and is familiar with that process?
Thank you.
I'm leaning towards the RJS Winemakers Trio Red kit or maybe their Cabernet Shiraz.
The kit comes with the following:
Package 1: Bentonite
Package 2: Potassium Metabisulphite & Potassium Sorbate
Package D1: Kieselsol
Package D2: Chitosan
Package: Pectinase
A few instruction "tweaks" I'd like to make. Am I making any major mistakes?
Omit Kieselsol/Chitosan - I'm not in a rush for it to clear. I was still thinking about using the Bentonite.
Omit potassium sorbate - It seems like this is only to avoid spoilage due to sanitization issues. I'd plan to add the Potassium Metabisulphite from my own package.
Add yeast nutrient such as Wyeast's product.
Letting it bulk age longer than suggested. I'm not in a rush - and ommiting some clarifying agents.
Since I have the fermentation chamber - I'm thinking about setting it in the low/mid 60s for ambient temperature during primary assuming that the wine itself would be a touch warmer during primary fermentation similar to beer.
Am I making any major mistakes? Any suggestions from anyone who homebrews and is familiar with that process?
Thank you.