BenPowell
New Member
- Joined
- Sep 14, 2020
- Messages
- 19
- Reaction score
- 7
Hi all,
I have made a few kits over the last few months with good results generally with one exception (it was my first "cheap" kit wine - no flavour!). I have read loads of useful information from the forums and hoping that you can give me some pointers to make the wine better and me more educated!
My general rule so far has been to make the kits to the instructions. The ones I am making at the moment are WineWorks kits as they seem to give good taste and are not budget breakers. I am fermenting the wine in a 23l bucket with airlock. No issues there it seems. After around 7 to 10 days when the bubbles have stopped I start taking hydrometer readings and when the same for 2 days I move on to the next stage. Generally it seems that when the bubbles have completely stopped its ready but always leaving a couple of days to be sure. I add the stabiliser, degas thoroughly add part 1 of the clearing solution and the next day part 2. After a couple more days I syphon the wine off into a plastic 23l demi john and let it clear for a couple more days. Generally speaking this leaves me with a sparkling clear wine that is drinkable right away. I then syphon into bottles with screw tops and put them in the shed. Most get polished off between us in a few weeks (hic).
Now I know that if I leave the wine longer it should be better so after reading a recent post I will get some 5l water bottles from the supermarket, drill the lids and fit an airlock to them. Put the wine in here from the demi john once cleared and again leave it in the shed where its cool. A couple of questions pop up here.
Should I leave the wine to clear in the original fermenting vessel (with the dead yeast still at the bottom) and then go straight into the 5l water bottles? Should I go to the 23l demi john (carboy?) with airlock for a few days first? When in the 5l containers do I need the airlock or a sealed lid?
I am thinking of leaving one container for a long time to see how it improves (6 months plus) whilst the others will be left and drunk when ready (at the moment I am hardly waiting at all as it tastes good already).
I have no issue with changing anything and really do appreciate any help you can give. I have just finished a WineWorks Pinot Rose which is struggling to clear after 5 days so leaving that in the demi john in the shed. It tasts OK but has a slight yeasty smell and tiny yeasty taste so may put these through the new 5l water bottle trick to finish off.
Many thanks again.
Ben
I have made a few kits over the last few months with good results generally with one exception (it was my first "cheap" kit wine - no flavour!). I have read loads of useful information from the forums and hoping that you can give me some pointers to make the wine better and me more educated!
My general rule so far has been to make the kits to the instructions. The ones I am making at the moment are WineWorks kits as they seem to give good taste and are not budget breakers. I am fermenting the wine in a 23l bucket with airlock. No issues there it seems. After around 7 to 10 days when the bubbles have stopped I start taking hydrometer readings and when the same for 2 days I move on to the next stage. Generally it seems that when the bubbles have completely stopped its ready but always leaving a couple of days to be sure. I add the stabiliser, degas thoroughly add part 1 of the clearing solution and the next day part 2. After a couple more days I syphon the wine off into a plastic 23l demi john and let it clear for a couple more days. Generally speaking this leaves me with a sparkling clear wine that is drinkable right away. I then syphon into bottles with screw tops and put them in the shed. Most get polished off between us in a few weeks (hic).
Now I know that if I leave the wine longer it should be better so after reading a recent post I will get some 5l water bottles from the supermarket, drill the lids and fit an airlock to them. Put the wine in here from the demi john once cleared and again leave it in the shed where its cool. A couple of questions pop up here.
Should I leave the wine to clear in the original fermenting vessel (with the dead yeast still at the bottom) and then go straight into the 5l water bottles? Should I go to the 23l demi john (carboy?) with airlock for a few days first? When in the 5l containers do I need the airlock or a sealed lid?
I am thinking of leaving one container for a long time to see how it improves (6 months plus) whilst the others will be left and drunk when ready (at the moment I am hardly waiting at all as it tastes good already).
I have no issue with changing anything and really do appreciate any help you can give. I have just finished a WineWorks Pinot Rose which is struggling to clear after 5 days so leaving that in the demi john in the shed. It tasts OK but has a slight yeasty smell and tiny yeasty taste so may put these through the new 5l water bottle trick to finish off.
Many thanks again.
Ben
