Winexpert Classic - Italian Pinto Grigio

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RoomWithABrew

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I started doing those kits in bucket fermenter but it was a 30 litre one. I've moved onto using a non pressure fermentasaurus ( plastic conical).

The frothing is minimal maybe one cm at most.
Conical means I don't need to rack out I just drop the yeast out and then can add the other packets as indicated. Ferment seems quicker than 14 days with the Pinot grigio at 21 celsius. Clearing is much quicker takes about 5 days.
Final plus point for the conical is much less waste. Total loss on a 24 litre ferment is about 750ml which is much less than I got with two transfers using bucket and carboy.
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IMG_20211110_100816.jpgFermentasaurus.jpg
 

GazzaW57

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Thank you.

I may very well add a little less water for the initial stage, and I’ve got quite a few demijohns, so I could use those.


I’ve done a number of 5 gallon wine kits this year as a departure from beer, I brew in my 30l buckets, but you could hold back 5l of water for a few days if you’re concerned about frothing, just make sure what you top up with is a similar temp so as not to shock the yeast.
I rack into demijohns so as to have negligible headspace, most I’ve picked up for £3 or less off FB marketplace, just need a bit of patience for them to come along at the right price. I leave it months in those to completely clear, then rack again for maturing.
once fermentation is finished it’s recommended to rack into something with a low surface area at the neck to avoid oxidising the wine as it ages. None of my buckets have airlocks these days but I use them for my first racking in the DJs to release any residual gases
 

ChrisT

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I started doing those kits in bucket fermenter but it was a 30 litre one. I've moved onto using a non pressure fermentasaurus ( plastic conical).

The frothing is minimal maybe one cm at most.
Conical means I don't need to rack out I just drop the yeast out and then can add the other packets as indicated. Ferment seems quicker than 14 days with the Pinot grigio at 21 celsius. Clearing is much quicker takes about 5 days.
Final plus point for the conical is much less waste. Total loss on a 24 litre ferment is about 750ml which is much less than I got with two transfers using bucket and carboy.
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View attachment 58472View attachment 58473
Now I'm tempted down that rabbit hole of the conical fermenter! I've read several other posts agreeing with you about the reduced losses of your valuable product, but not having to clean other FV, syphon, tube, etc thereby reducing the risk of contamination has to be a winner.

Doesn't it?
 

ChrisT

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My go to (wine) kits are definitely Winexpert, I've done more than half a dozen now from the Classic range, I suppose I should go back and count? Whilst they are drinkable immediately, they definitely benefit from aging, I've tried them after 6 months and they are much improved. Having the strength of will to leave it alone for that long has been a struggle...

A while back I decided to splash out on a Limited Edition kit, Torrontes Muscat, not sure yet if it's worth the additional expenditure? I sampled it after syphoning into demi-johns to age and it's good, lets see what it's like after a few months.
 

RoomWithABrew

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@chirst
I hadn't really thought about the other benefits, there's a big saving in time and cleaning consumables as well. In fact I've repitched a decent slug of the yeast decanted off before adding the pot met and clearing agents that I then saved in the fridge and tipped in about 50ml of thick yeast. Those ferments started up much more quickly so reduced the contamination risk further I suppose.
Do you add the 1.5g of sod met to the batch when you are keeping the wine longer as it mentions in the instructions? I have done.
I am just about to do my first red the pinot noir and will try and keep that until the winter ( so a good 6 months for us). Certainly thought about doing the more expensive kits in the Winexpert range but will keep broadening my experience with the Classics for a few more kits.
 

ChrisT

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@RoomWithABrew
For ageing, I did add to the first ones, but then forgot for the rest. I've only gone back to 2 demi-johns, one with, one without, both red, and I couldn't see it made any difference to the quality. I age in brown demi-johns with a solid cork and then kept under our house in the dark, it's slightly underground so stays cool all year.

Now I'm browsing conical fermenters :rolleyes:
 

RoomWithABrew

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@ChrisT
Saw this when browsing for my Dad who also finds the buckets a bit of a hassle. Seemed the best price from afar.

I like the simplicity of this and you can give the bottle on the bottom a gentle squeeze which helps to encourage the yeast in when it packs down around the neck. The fermzilla has a solid collecting vessel so squeeze is out, but the bigger butterfly valve might negate the need for a squeeze. I really like being able to watch the ferment periodically ( we do have television).
I've been aging in the bottles so have diluted the sod met down so 3ml per bottle, I'm using champagne bottles and crown corks for them which is a lot less hassle and cheaper than corks.
 

RoomWithABrew

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@ChrisT
Let us know if you find a cheaper deal.
You don't need all of the pressure transfer stuff that's on the gen 3 starter kit but getting it without doesn't seem to be an option. The earlier models had a butterfly valve in the bottom and a plain lid with an airlock. You upgraded to the pressure transfer system. If you aren't kegging beer you could sell the bulkheads on.
Although you can make sparkling wine ( I made an elderflower fizz) and pressure transferred into bottles worked great.
 

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