Amandolin
Junior
- Joined
- Feb 28, 2019
- Messages
- 20
- Reaction score
- 2
First I'll tell you what I did and then follow with a fun story about how it came about.
The Kit: Winexpert Washington Riesling
The Fermentation Extras: Apple peels (from approx 10 small apples), 1 lb golden raisins, 1 1/4 C of the backsweetener provided in the kit
Initial Gravity: 1.100
It's hanging out at ~ 72* in the warmest room in the house. I am mildly concerned that it won't be warm enough but just pitched it this morning, and the airlock pressure is building. Any thoughts?
Plan to leave it in primary for 3+ weeks just to sit on those peels and raisins for a while, then rack to carboy and let it clear naturally over 2-3 months. Still considering whether to add a bit of oak while it ages just for a bit more depth. Let me know if anybody has done oak-aged riesling!
* * * * * * * * *
Fun story: I'm American and at the start of the pandemic in March I decided to weather the lockdowns with my boyfriend in Canada. Of course I didn't have the foresight to bring any winemaking supplies, since we didn't think the borders would be closed for more than a month or so. I also neglected to load my car up with the 50+ bottles of homemade wine hanging out in my basement, which would definitely have come in handy!
Fast forward 7 months later, I've been getting bits and pieces of my wine gear shipped over periodically with other things I needed from home, and was able to find a carboy in somebody's garage. But I still didn't have everything I needed.
Meanwhile, we got married (!!) and are planning a belated wedding reception for our 1-year anniversary next October (Covid-permitting, ha).
So I went down to the little winemaking shop in town and convinced them to sell me a used bucket and a couple tablespoons of sanitizer along with this riesling kit. So now I'm on my way to being able to serve my very own custom wedding wine at our reception!
The Kit: Winexpert Washington Riesling
The Fermentation Extras: Apple peels (from approx 10 small apples), 1 lb golden raisins, 1 1/4 C of the backsweetener provided in the kit
Initial Gravity: 1.100
It's hanging out at ~ 72* in the warmest room in the house. I am mildly concerned that it won't be warm enough but just pitched it this morning, and the airlock pressure is building. Any thoughts?
Plan to leave it in primary for 3+ weeks just to sit on those peels and raisins for a while, then rack to carboy and let it clear naturally over 2-3 months. Still considering whether to add a bit of oak while it ages just for a bit more depth. Let me know if anybody has done oak-aged riesling!
* * * * * * * * *
Fun story: I'm American and at the start of the pandemic in March I decided to weather the lockdowns with my boyfriend in Canada. Of course I didn't have the foresight to bring any winemaking supplies, since we didn't think the borders would be closed for more than a month or so. I also neglected to load my car up with the 50+ bottles of homemade wine hanging out in my basement, which would definitely have come in handy!
Fast forward 7 months later, I've been getting bits and pieces of my wine gear shipped over periodically with other things I needed from home, and was able to find a carboy in somebody's garage. But I still didn't have everything I needed.
Meanwhile, we got married (!!) and are planning a belated wedding reception for our 1-year anniversary next October (Covid-permitting, ha).
So I went down to the little winemaking shop in town and convinced them to sell me a used bucket and a couple tablespoons of sanitizer along with this riesling kit. So now I'm on my way to being able to serve my very own custom wedding wine at our reception!