Red wine

Hashie · Post by **Hashie** » Tuesday Jan 02, 2007 3:22 pm

Thanks to inspiration from blandy, I have my first wine kit fermenting.

I put down a Cabernet Sauvignon from a Chai Maison wine kit.

It started brewing last Wednesday and I racked into a glass carboy yesterday.

I can't believe the amount of activity compared to beer.

My wife reckons she could get drunk off the fumes coming from the airlock.

Another 3 weeks or so will see it bottled and then 3 - 6 months will see it being drunk. I will probably try the first bottle in May.

blandy · Post by **blandy** » Wednesday Jan 03, 2007 6:49 am

Hi Hashie,

good to see you're trying different things. Beer's great, but there's heaps of other alcoholic beverages out there that people can (legally with the exeption of spirits) try to make.

After I get my brewing out of the way (racked a partial mash PA in Monday and started a partial mash porter today) I'll put down a Vinters Reserve Shiraz. I think this forum will ensure that we are swapping notes!

Ther riesling will get another taste on Friday.

Chris · Post by **Chris** » Thursday Jan 04, 2007 9:33 am

Can you use a beer fermenter for it, or do you HAVE to have the wine kit?

KEG · Post by **KEG** » Thursday Jan 04, 2007 10:19 am

you can use all the same equipment.

Hashie · Post by **Hashie** » Thursday Jan 04, 2007 11:09 am

As KEG said, use all the same equipment.

I did buy a glass carboy for secondary, simply because it has a very small head space (needed to ensure you have wine not vinegar). I can use this for brewing my beer too.

blandy · Post by **blandy** » Thursday Jan 04, 2007 2:30 pm

Hashie wrote:As KEG said, use all the same equipment.

I did buy a glass carboy for secondary, simply because it has a very small head space (needed to ensure you have wine not vinegar). I can use this for brewing my beer too.

Exactly what I did. My Pale Ale is in the secondary now

Longrasser · Post by **Longrasser** » Wednesday Jan 24, 2007 3:22 pm

Well....didya drink it???

Hashie · Post by **Hashie** » Wednesday Jan 24, 2007 4:12 pm

Not yet. It went into bottles on Sunday and is now laying down ageing.

I'll try a bottle mid April, or there abouts.

Tried some that I drew off to check the clarity. It tasted quite nice, although very green.

Duane · Post by **Duane** » Wednesday Apr 11, 2007 9:18 am

Hey Hashie, I have just got the same kit and am keen to give it a go.
I've never done a wine kit before, so has anyone got any tips
to make it come out drinkable? temps, procedures?
Cheers

Hashie · Post by **Hashie** » Wednesday Apr 11, 2007 11:51 am

Tried our first bottle last night. Nothing to write home about, but drinkable just the same.

I think I was a bit impatient with mine. I'm not sure that it had fully fermented when I stabilised it. It still has a fizziness on the tongue.
It was at SG 990 when stabilised, but is my hydrometer calibrated correctly?

The next one I do, I will be much more patient with and leave it to ferment for as long as it needs, rather than when I think it is finished.

drtom · Post by **drtom** » Wednesday Apr 11, 2007 1:02 pm

Hashie wrote:The next one I do, I will be much more patient with and leave it to ferment for as long as it needs, rather than when I think it is finished.

That sounds like my first batch of beer - I bottled it a bit soon, and it was way over carbonated, though fortunately none of the bottles exploded. Ever since I've waited....

T.

blandy · Post by **blandy** » Monday May 07, 2007 8:19 am

I put down a Vinters Reserve Shiraz kit yesterday. First red wine kit for me. The juice extract is pretty red ... does it stain the fermenter?

yummy wine pending ...

blandy · Post by **blandy** » Tuesday May 08, 2007 2:43 pm

Update on Shiraz batch:

Decided to keep the temp lower than reccommended on the kit (15*C in stead of 18-24*C). This advice was from a friend of mine doing a viticulture course. Seems to be fermenting fine. Smells great

rwh · Post by **rwh** » Tuesday May 08, 2007 3:42 pm

Sounds excellent. How are you keeping the temp down?

Hashie · Post by **Hashie** » Wednesday May 09, 2007 8:28 am

blandy wrote:I put down a Vinters Reserve Shiraz kit yesterday. First red wine kit for me. The juice extract is pretty red ... does it stain the fermenter?

yummy wine pending ...

Hey Blandy good to see you having a go at a red.

I racked a blackberry wine to demijohn on Saturday and, yes, it did stain the fermenter. But I figure if I only use that fermenter for wine and sanitise properly each time, all will be good.

blandy · Post by **blandy** » Wednesday May 09, 2007 9:32 am

not too worried about staining, just curious about whether it will happen.

blandy · Post by **blandy** » Saturday Jun 09, 2007 3:24 pm

Just finished bottling the shiraz. Tastes reasonably good out of the fermenter, and considering how well the riesling aged, it should be a pretty fine drop in a few months.

Jedo_03 · Post by **Jedo_03** » Tuesday Jul 03, 2007 8:03 pm

newbie to the forum - used to brew years ago

Red wine benefits from the tannins from the red grapeskins...
these days of kits and manufacturer profits see a lot of ingredients substituted with flavourings and colourings...
to add tannin brew a teabag in a cup of boiling water, let cool and add to recipe...
Years ago, had a recipe for tea wine...
can't remember if I tried it - probaly did - tried most things
jedo

Duane · Post by **Duane** » Friday Jul 06, 2007 9:05 pm

I've got the Cab/sav kit in primary at the moment and seems to be happily
fermenting away at 16*. Took an SG today after only 4 days in primary
and its sitting on 1.014. It tastes dry, but very bloody sweet. I know
its still got a fair few points to drop, but does it still stay sweet or does it dry out even more?

blandy · Post by **blandy** » Tuesday Oct 09, 2007 8:33 am

Got my Merlot kit going on Sunday. Decided I didn't want to oak it (don't really like the oak taste too much in wine).

Might have to use the oak chips in some beer.

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