Newbie Wine Question

[stinky britches]

Hi guys, just joined, first post, first question and some sincere thanks.

First of all, thanks for producing such a great forum. I'm a complete novice as far as wine and beer making are concerned, but I've been lurking here for quite some time and I've already picked up more than enough information to get me started with my first tentative steps.

My first beer batch (brupak porter) tastes great and my first two wine kits (wilko cab sav and muntons merlot) are being enthusiastically guzzled by my beloved. I probably wouldn't have had the courage to get started without all the great information on this site, so my sincere thanks to all concerned.

However...

Although my partner is delighted with my first efforts at red wine production (she's very easily pleased) I'm not quite as happy. Both my 23lt kits have turned out fine. However, for my palate, both batches are rather too sweet. I like my reds to be absolutely bone dry. So, I was wondering, could any of you recommend a wine yeast that will keep on fermenting my next batch (muntons cab sav, 23lt) until absolutely all the sugar is gone and the wine is completely dry?

If anyone has any suggestions, I would be very grateful.

 

[dennisking]

Hi and welcome, not able to answer your questions, I only brew beers, but I'm sure someone will be able to help.

 

[stinky britches]

Hi and welcome, not able to answer your questions, I only brew beers, but I'm sure someone will be able to help.

Thanks for the welcome. I'm pleased to be here and I'm happy to admit that beer is my subject of choice as well.

However, she-who-must-be-obeyed is a wine drinker (and I freely admit that I am partial to the odd drop as well) so I need to get on top of this pesky grape business. I now have 60 bottles of red that my beloved approves of, so I think it's high time I produced a few bottles that tickle my palate.

 

[oldbloke]

I haven't done the kits, but any wine yeast ought to be able to ferment out 13% worth of sugar to completely dry, and many will go a bit higher.
If you followed the instructions to the letter, maybe just leaving it longer would be enough - until the hydrometer gets down to 0995 or less. If the kits require you to add sugar, use a bit less, so what does go in all gets fermented.

 

[stinky britches]

If you followed the instructions to the letter, maybe just leaving it longer would be enough - until the hydrometer gets down to 0995 or less. If the kits require you to add sugar, use a bit less, so what does go in all gets fermented.

Well, being a newbie, I followed the instructions to the letter (and to the gram) and fermented both kits out until there was absolutely no life left, and (as I'm a tad lazy) both kits had a good few days extra besides. Additionally, the Munton's kit requires no added sugar, so there is no way I can reduce the sugar content.

Sadly, I'm convinced it's just my palate - I like bone dry wines. However, I suspect there's gotta be a decent red wine yeast out there that will use up all the grape sugar in a Munton's kit and yet still give me a good quality dry red.

 

[godfrey]

use a higher alcohol tolerant strain of yeast to ferment out more of the sugar

try a champagne yeast they are usually tolerant to around 18%

i use the Vintners Harvest SN9 and all my efforts so far have been nice and dry :thumb:

 

[stinky britches]

Vintners Harvest SN9

Thank you! :thumb:

I just checked your recommendation out online and it sounds absolutely perfect.

At only 1.44 a pop I've ordered a few sachets and I can't wait to try it out - many thanlks :