My reds wont clear

[stu9000]

Ive tried degassing.
I thought maybe it was too cold so brought it in the house.
Ive tried kwik clear.
But my Beaverdale red still looks black as night.
Any suggestions, cos I dont know why a simple process wont deliver!

Thanks
S

 

[Moley]

Well I've only ever done a couple of Beaverdale reds but I used the finings supplied with the kit, following the instructions to the letter, and I was amazed by how quickly and completely they cleared.

What are you expecting?

Are you holding a torch to the back of the DJ ?

 

[stu9000]

I guess its hard to quantify clarity with reds.
I held a small 3 led torch to the back of the dj and just about saw it through the wine.
I read your post about being "impressed" and almost hearing the "thud" while staring at a DJ with a dark scum on top.
The very opposite of "cleared".

Degassing, and using kwik clear has cleared the scum so perhaps im making a mountain out of a mole hill.

My overall goal is Im trying to get a better more mature and rounded less young and fruity taste from my B/dale reds.
I think aging is part of it.
Im guessing degassing might play a part.
Is clearing merely cosmetic or an indicator that ive done a proper job?
Time will tell.
Ta
S

 

[stu9000]

i got a tub of bentonite. this is/are finings right?
looking at the b/dale instructions i think it only recommends putting bentonite into white wine.

 

[Moley]

What's the rush? :wha:


Bentonite can be used as a type of finings, it certainly helps if some is added right at the start of fermentation. It also helps treat protein hazes, which you ain't got.


Best finings you can use:
TIME.

 

[stu9000]

Answering your own questions in forum is a bit like talking to yourself, but i found this article quite interesting:

http://homewinery.info/viewarticle.php?id=13

 

[stu9000]

yes - i read putting it in at the start is good cos it generates co2, and needs mixing up occasionally.
But i also read it could take out up to 1/5th of the aroma and flavour, although the article did not mention ammounts.
Do you use it?
Bottled my b/dale merlot yesterday. seems better for the thorouogh degassing.
Still tastes a little fruity though.
Is that going to improve with age do you think?
cheers
s

 

[ricardo]

I have done loads of the Beaverdale reds over the last couple of years.
Never had a problem with them clearing.
After adding the finnings how long do you leave them to clear ???
Do you rack them ??

I find most kit wines get better with age.
Try not to drink them less than 3 months old......
Although I drink most of mine around 1 month old

 

[stu9000]

thanks. Yep I rack em.
Initially i thought maybe i was leaving them on the lees too long.
Im looking for reasons as to why they taste sorta homebrew fruity.
Been going about 6 months now and my first batches still have this taste so while i accept aging will help it isnt the whole story.
Im tempted to add tanin, or blend with some elderberry ive got knocking around, but didnt expect to need to with kits.
Its happening with th Borolo, SCs and Merlots.
The fruity taste is not BAD, just not as good as a £5 bottle of supermarket red (at least, a reasonable one).
I think degassing more carefully might help.
I also considered brewing the next batch a bit short.

Cheers
S