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Old 19-11-2017, 03:11 PM   #61
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Originally Posted by Chippy_Tea View Post
Could you give us the kit name as you usually degas before adding the finings the reason being the CO2 bubbles can hold the sediment and stop it clearing properly i have also never heard of instructions telling you to rack from a 23 litre bucket into 5 demijohns.

It's the Wilko medium dry white. The instructions say:
"...Once fermentation is complete add the wine stabiliser followed by finings A. Stir, then leave to stand for one hour. Then add finings B, stir gently, move to cool location and leave to clear. This will take up to 7 days. When the wine is crystal clear, syphon it directly from the fermenter into a secondary fermenter, stir well to remove unwanted CO2. Then syphon into bottles..."
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Old 19-11-2017, 06:59 PM   #62
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That is strange all the kits i have made (including Wilko ones) have said to degas before adding finings, below is part of the instructions for a Wilko kit i reviewed a couple of years ago, obviously follow the instructions for the kit you have.

You start this kit with only 1.8 litres of cold water, you then add the ingredients sachets and 450g of sugar, on day three you are advised to top up to 4.5 litres, i did this and unlike the Black Cherry it did not flow out of the airlock the next day.

When fermentation has finished you add a sachet of flavouring and swirl the DJ.

24 hours later you degas add finings and stabiliser and wait another week before bottling.
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Old 19-11-2017, 07:18 PM   #63
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I agree Chippy, with my limited knowledge.
If not previously racked then I would have thought the process would have been, rack, stabiliser / degas, then fine.
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