Having completed a rather lacklustre CC Malbec with 7.5 L juice I decided to just go for the most fancy kit I could buy and see how good these kits go before moving onto Beer.
Started today. A mere ââ¬111 delivered. Apparently it has recently been rebranded Atmosphere now and the price has been raised on the new branding but the one I have is the original Showcase box.
So pour all 16L of the juice into the FV (27L Better Bottle), add Bentonite and stir, top up to 23L with water (using some to rinse out the bag). Using bottled still water as usual.
Having added 23L of fluid the next thing i did was to drop the glass thermometer into it - luckily it stayed intact. I doubt mercury would do the taste much good. Resisted the urge to put arm in to get it out and slowly managed to retrieve it using my degasser.
Just waiting for it to warm in the fermfridge a little to > 20.0 degrees before pitching the Lalvin K1-V1116 yeast.
Edit: Having consulted with Vinotinto and using a tip from Chewie I have decided to add some sugar and a little water to A: gain ABV (advertised 12% is a little weak) and B: brew up to 24.5 L approx so that when I rack to my 23L better bottler I wont have an air gap for the 42 days ...
The brew temp for this is 22.5c
Takes 42 days so this is a long haul. Plus it would appear that kits need 6 months of conditioning before drinking .... grrr.
Started today. A mere ââ¬111 delivered. Apparently it has recently been rebranded Atmosphere now and the price has been raised on the new branding but the one I have is the original Showcase box.
So pour all 16L of the juice into the FV (27L Better Bottle), add Bentonite and stir, top up to 23L with water (using some to rinse out the bag). Using bottled still water as usual.
Having added 23L of fluid the next thing i did was to drop the glass thermometer into it - luckily it stayed intact. I doubt mercury would do the taste much good. Resisted the urge to put arm in to get it out and slowly managed to retrieve it using my degasser.
Just waiting for it to warm in the fermfridge a little to > 20.0 degrees before pitching the Lalvin K1-V1116 yeast.
Edit: Having consulted with Vinotinto and using a tip from Chewie I have decided to add some sugar and a little water to A: gain ABV (advertised 12% is a little weak) and B: brew up to 24.5 L approx so that when I rack to my 23L better bottler I wont have an air gap for the 42 days ...
The brew temp for this is 22.5c
Takes 42 days so this is a long haul. Plus it would appear that kits need 6 months of conditioning before drinking .... grrr.
