2 wine kit questions ....

[JimmyPage]

I'm a happy beer brewer, and have dabbled with wine. However, due to a couple of bad experiences a few years back, I got rather disheartened. However, my LHS persuaded me to try again ...

My main reason for stopping, was ending up with 5 gallons of (for MrsJP and I) quite undrinkable wine - just too sweet. Other people seemed to enjoy it, but it took a long time to get rid of it.

Quite upset as kept temperature spot on with a mat, fv was in a stable location. Took successive sg readings which converged.

Anyway, started again with a Beaverdale Cabernet Sauvignon, 5L kit. It's just had 3 weeks, and the sg has converged to 994 over 4 days. I have siphoned it from one demijohn to another to lose the oak chips (which maybe I'll skip next time), and added the stabiliser.

A sneak sip reveals it's not as sweet as last time, but maybe a *touch* sweeter than we'd like. Presumably it won't ferment anymore, now the stabiliser has been added ?

Is there any more that can be done. My wife and I prefer drier, less sweet wines in both red and white, so if we can't get away from sweeter wines, there's little point in making them at home.

I've got a Beaverdale 5L Chardonnay kit to go next ....

 

[fermentall]

Hi at 994 it should not be sweet, are you sure of the hydro reading ?Most wines will go down to 990 or so but thats it & that is Dry so your 994 should be dry ish more than sweet.Did it ferment completely & did you get 994 readings over 2/3 consecutive days ? & yes you are right it shouldn't ferment further if you added stabiliser. : ken.

 

[wezil]

Hi id tend to agree with fermentall it shouldn't be sweet at that fg, that is very dry. Have you checked it several times and taken into account that many hydrometers are only correct at a certain temp?This is usually 15 degrees, if the temp is outside these, then you have to use a conversion calculation. such as 11deg c subtract 0.6 points/ 15deg correct/ 20deg add 0.9/ 27deg add 2/ and 30deg add 3.4! (care of the great Mr CJJ Berry First steps in winemaking). However it could be that the wine lacks some tannin (makes it taste dry on the tounge) All my wows have been low in tannin (personal preference) and they ferment out to 990 or so but still have a sweetish taste, hope this helps

 

[JimmyPage]

Thanks guys :)

Ah, temperature ! Forgot that one. Mind you the demijohn is on a heater pad, so I would have thought it would be not far off 20C - must dig out the thermometer I bought when I first started.

As for tannins ... isn't that part of the oaks job ? I've always imagined too much oakiness leads to a sherry-like taste ?

 

[wezil]

Hi yes the oak adds tannins,but it takes a while to happen, also it depend how old the oak is when it's used as to how much tannin is added in a given time (this can be a minefield from my research into it) :wha:

 

[Shirazzy]

Hi, I bottled a 5g version of this kit a week ago, I cant remember how sweet it was at clearing stage but I do know that at bottling stage the flavours had started to change and now a week later Mr Shirazzy and I are already worrying about how we're going to keep any to mature properly!

Like you we enjoy dry wines so my advice would be don't panic, stick with it and let it mature a bit.

:

 

[JimmyPage]

Well, cleared, filtered and bottled, so lets wait. A cautious sip confirms it's not too sweet, and quite complex.

 

[tomjones2]

I have just done a Beaverdale 30 bottle Chardonnay and it is very impressive , I have had a couple of bottles and plan to leave the rest to mature for a month or two but the early results are a nice dry white wine with a nice citrus (limey) flavour to it.Of course it depends on what you like, one mans meat is anothers poison as they say, but to me its very quaffable.I have got a Beaverdale Pinot Grigio on the go to see what thats like, hope the results are as good

 

[tonyhibbett]

If the must was warm, then 994 would indicate a medium rather than dry. The final stage of fermentation can take quite a while to give a truly dry wine. I always reclaim the oak chips and add them back to the cleared wine while maturing.

 

[Leeds Chimp]

sorry to hijack but are the oak chips needed as been given a kit that the chips are missing

 

[Shirazzy]

sorry to hijack but are the oak chips needed as been given a kit that the chips are missing

I would guess that depends on how important an oaky flavour is to you? If you like oaky then you can buy 10g packs from online suppliers for between £2 - £3, they advise 2g pr gal so a 10g pack would be enough for a 5g kit.

I'm new to this but am quickly learning it's all a matter of personal taste...... apart from sterilisation and patience :grin:

Cheers :