Newbie with some questions

[Tekka]

Hi All,

I have just had a go at brewing my own rose wine. I have followed the kit instructions to the letter (as far as im aware) and just drawn a sample into a glass. It smells and tastes great,but when held up to the light i can see the tiniest of floaters. I have let it settle for 5 days instead of the recommended 3 so just wondering if i have done something wrong? Instead of starting various threads i thought i would ask some questions that are probably silly to the experienced amongst us.

1, I read its recommended to Brew for 7 days then ferment for 5 days. The instructions i have just said once all ingredients are mixed leave for 7 days in a temperature of 20-25 Degrees then add the finnings if it tastes dry,then leave to settle 3 days. as far as im aware the finnings stops fermentation? so how do you brew for 7 then ferment for 5 days?

2, Can i remove the floaters with some kind of filter?

3, If i cant remove them, is it still ok to drink?

4, After bottling, can 1 drink within a few days, or should i leave for a week or so?

Thanks in advance to any answers :-)

 

[Chippy_Tea]

Welcome to the forum.

Could you tell us which kit this is.

1, I read its recommended to Brew for 7 days then ferment for 5 days. The instructions i have just said once all ingredients are mixed leave for 7 days in a temperature of 20-25 Degrees then add the finnings if it tastes dry,then leave to settle 3 days.

I don't know where you read that but ignore it, you don't brew wine and to put it simply fermentation happens when the yeast starts to eat the sugar and stops when it runs out so its all one process from day one to the day all the sugar has gone which can be anything from a few days to many, ignore any time mentioned in instructions as they are usually wildly optimistic although clearing usually takes 24 - 48 hours with a decent finning.

as far as im aware the finnings stops fermentation? so how do you brew for 7 then ferment for 5 days?

Finnings do not stop fermentation they are for clearing the wine.

Fermentation stopper (also called wine stabiliser etc) will stop the yeast reproducing at the end of fermentation meaning its safe to bottle once clear, if you are going to make more wine in the future i strongly suggest you buy a hydrometer ans that is the only way you will know for sure fermentation has finished.

2, Can i remove the floaters with some kind of filter?

You could buy i wouldn't go out and buy a filter just for one wine if it smells and tastes nice drink it as it is it'll not do you any harm (i imagine most members have done it at some point)

3, If i cant remove them, is it still ok to drink?

Yes but you risk spoiling the wine and also i have read they strip flavour out of the wine (i wouldn't bother to be honest)

4, After bottling, can 1 drink within a few days, or should i leave for a week or so?

Some kits benefit from a little ageing others don't so my rule of thumb is if it tastes nice drink it.

Thanks in advance to any answers :-)

Glad to help.

.

 

[Tekka]

Thanks for that Chippy_Tea.

I bought the kit from the range with the Rose wine. I will look into buying a hydrometer for the next batch. Yes i meant the stabiliser, my error. I will look to buy some additional finnings if this helps to clear the wine.

Im off to bottle it then if a few floaters wont hurt.

Thanks again.

 

[Chippy_Tea]

I make this kit regularly and at the price its unbelievable value read my review here - http://www.thehomebrewforum.co.uk/showthread.php?t=33697

I can almost guarantee the problem you are having is due to not degassing properly as mine clears in 24 - 48 hours with the two part fining they supply with the kit.

If you leave too much CO2 behind after degassing it hinders clearing as the sediment gets trapped in the tiny bubbles, how did you degas?

If you haven't already seen it have a look at my - Degassing wine the quick and easy way thread - https://www.thehomebrewforum.co.uk/threads/degassing-wine-the-quick-and-easy-way.48971/

.

 

[Tekka]

Hi Chippy_Tea,

That is the one i used, i see your comments about not adding the 750g of sugar, i did add it to mine. as for degassing, i probably haven't done it long enough, i will make a wand for my next batch though

Cheers.

 

[Chippy_Tea]

If you like a sweet wine you will like it if not i am sure you will ignore the sweetness and enjoy it anyway it being your first, if you leave the extra sugar out in your next one and its not sweet enough you can always back sweeten later which is a whole new subject.

 

[The Baron]

i think Chippy is with the gas still in the wine it will stop the finings doing a 100% job as the gas will erupt bits of sediment upwards, Also view the instructions as a optimistic guide and add a few more days if required on each sector i.e fermentation clearing etc will give dividends. Just decant the wine before drinking if it really bugs you but it is your first attempt and I assure you it will improve on your next attempt

 

[Tekka]

Thanks Baron, one other thing i wasn't sure on. once i have finished the fermentation, is temperature important while settling? This batch i placed in my garage and its under 10 degrees as its not heated. im thinking its no problem as fermentation has stopped?

Thanks for your replies, been really helpful.

 

[LED_ZEP]

Thanks Baron, one other thing i wasn't sure on. once i have finished the fermentation, is temperature important while settling? This batch i placed in my garage and its under 10 degrees as its not heated. im thinking its no problem as fermentation has stopped?

Just the opposite, the cooler temp actually helps the practicals in your wine to drop out and the wine to clear.

 

[Chippy_Tea]

Thanks Baron, one other thing i wasn't sure on. once i have finished the fermentation, is temperature important while settling? This batch i placed in my garage and its under 10 degrees as its not heated. im thinking its no problem as fermentation has stopped?

Led Zep is spot on cooler is better but i leave mine where its fermenting (in my kitchen) and the two part fining has always cleared the wine in 48 hours, degassing is far more important when it comes to clearing.

 

[Tekka]

Its now bottled and has cleared even more

Im going to make my second batch tomorrow, this time degassing properly and omitting the 750g of sugar. As i have used 30 bottles on my last batch,would there be any harm in it left in the fermenting bucket till i have enough bottles again?

 

[Chippy_Tea]

I wouldnt leave it too long on the dead yeast as it may spoil it, you could buy some 5 litre bottles of water use the water for making the wine and the bottles for short term storage.

 

[Tekka]

Hi Chippy, just used my home made wand on my drill, give it a good stir, it frothed up and you can see and hear the bubbles, leaving for 1 hour before adding finnings B. is the frothing normal?

 

[Chippy_Tea]

When you degas it the froth will appear but it shouldn't carry on once you stop, cdid you change direction regularly and how long did you do it for?

 

[Tekka]

yes both directions and about 4 mins... should i do it longer?

 

[Chippy_Tea]

yes both directions and about 4 mins... should i do it longer?

The best method i have found is to start in forward for a few seconds (usually 5) switch to reverse for 5 and them back to forward keep doing this for a minute and it should be done.

 

[Tekka]

Froth

• Tekka
• Apr 17, 2019

stirred with drill both directions, frothed right up

i did it longer and its ended up like this lol. its like larger head hahah.

 

[Chippy_Tea]

No problem with that it'll die down once you add the second part and give it a stir. :thumba:

 

[Tekka]

All done, transferred to a 23ltr bin till i have enough bottles. As mentioned i skipped adding any more sugar when instructed, still getting to grips with the hydrometer but its showing in the yellow section Dry wine. the wife would like it a bit sweeter. Can i add sugar to the bin its now in and give a good stir or is it too late? if not put the 750g or a bit less?

Thanks in advance for any replies.