WineXpert WineXpert 1 Gal. Kit

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Gerry Congleton

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1 week into a gallon kit of Chardonnay. I'm using a plastic bucket that has almost a 2gal. capacity. According to instructions I topped of to the 1 gal level. That left what seemed like more space than there should have been, but proceeded anyway. I have seen little if any activity in the air lock. When I looked in the bucket there was no action at all, no bubbles, etc. Today I checked the SG and it was 1.02. The beginning SG was 1.082. I don't know if I need to encourage the fermentation or just let it be and wait another week before I do the next step. ???
 

cmason1957

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Just let it be, many of us around here do most ferments open to the air without an airlock. I sometimes do whites with an airlock, either way works fine. I wouldn't wait another week to move to the next step, I would measure the sg every day and once it reaches about 1.000, I would rack it to a carboy/demijohn, with an airlock. Let it sit there for another week or so to finish up fermentation.
 

joeswine

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this is what I did, stage #1.. if you followed the process you shouldn't have to do anything but wait.
 

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Gerry Congleton

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So far I have followed instructions to the "T". I topped off using spring water. I've maintained a temperature of 74/75 degrees.
I did get the kit off of Amazon so I'm thinking it may have been a little old. My local retailer couldn't find one for me. I don't know if WineExpert has them in stock now. In any case, I will continue to measure the SG until it reaches 1.000 and rack to a carboy.
My history has not been to good. 1st. attempt was a 1 gal. Pinot Grigio which turned out acceptable. My 2nd. attempt was a 5 gal. Cabernet Sauvignon, very weak and not a lot of body. It improved with a little time. I just finished another 5 gal. CS and I thought I was not as good as the first CS. Now waiting to see if it improves.
I appreciate your comments!!
 

Khristyjeff

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So far I have followed instructions to the "T". I topped off using spring water. I've maintained a temperature of 74/75 degrees.
I did get the kit off of Amazon so I'm thinking it may have been a little old. My local retailer couldn't find one for me. I don't know if WineExpert has them in stock now. In any case, I will continue to measure the SG until it reaches 1.000 and rack to a carboy.
My history has not been to good. 1st. attempt was a 1 gal. Pinot Grigio which turned out acceptable. My 2nd. attempt was a 5 gal. Cabernet Sauvignon, very weak and not a lot of body. It improved with a little time. I just finished another 5 gal. CS and I thought I was not as good as the first CS. Now waiting to see if it improves.
I appreciate your comments!!
It sounds like you're trying to "up your game" a bit. I also have experienced some "thin" and mediocre results. High end kits for me have turned out very good with some age, but less expensive kits mostly disappointed me.
If you haven't found the "Tweaking Cheap Kits" thread on this site, I highly recommend it. @joeswine started it years ago and there's a lot of helpful information. The three I've done so far that followed the "Tweaking" suggestions were a Zinfandel Blush, a Merlot, and a Malbec. All were $50, 5-6 gallon kits, and with the tweaks turned out to be very enjoyable--even after just 6 weeks.
Good luck!
 
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