Kit Process

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Rhodesy
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Kit Process

Post by Rhodesy » Mon Feb 19, 2018 11:06 pm

I am going to attempt my first wine kit which will be a 30 bottle one. I have been doing as much reading as possible but just wanted to make sure I am on the right page.


So the steps would be along the lines of

- Make kit up and ferment
- Add finings once fermentation is complete (I take it you add them cold like beer)?
- Once cleared rack to a bottling vessel & add Sodium Metabisulphite to correct dosage allowing to sit for 12 hours before bottling?
- Bottle

I am more looking to get my head around the fining process and adding stabilisers such as Sodium Metabisulphite prior to bottling. I understand the latter helps to slow down any oxygenation however when reading up on some finings they say to stir it in gently for a minute or so, do people see the same risks with oxygenation as you do with beer? I get to avoid things like splashing, leaving it over exposed etc but just to get my head round the process prior to packaging. I wouldn't be looking to use filters at this stage but if I get good results then may look to expand to that.

Any help/comments appreciated.

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Horden Hillbilly
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Re: Kit Process

Post by Horden Hillbilly » Wed Feb 21, 2018 9:44 pm

Rhodesy wrote:
Mon Feb 19, 2018 11:06 pm

So the steps would be along the lines of

- Make kit up and ferment
- Add finings once fermentation is complete (I take it you add them cold like beer)?
- Once cleared rack to a bottling vessel & add Sodium Metabisulphite to correct dosage allowing to sit for 12 hours before bottling?
The Sodium Metabisulphite & stabiliser, Potassium Sorbate, should be added as soon as the fermentation is complete. Most of the "better" wine kits have those included in sachet form.

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Horden Hillbilly
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Re: Kit Process

Post by Horden Hillbilly » Wed Feb 21, 2018 9:50 pm

Rhodesy wrote:
Mon Feb 19, 2018 11:06 pm
I am more looking to get my head around the fining process and adding stabilisers such as Sodium Metabisulphite prior to bottling. I understand the latter helps to slow down any oxygenation however when reading up on some finings they say to stir it in gently for a minute or so, do people see the same risks with oxygenation as you do with beer? I get to avoid things like splashing, leaving it over exposed etc but just to get my head round the process prior to packaging. I wouldn't be looking to use filters at this stage but if I get good results then may look to expand to that.

Any help/comments appreciated.
It's a good idea to de-gas the wine after fermentation, then add the finings. A whizz stick is ideal for this. As long as you gently stir your wine to mix the finings, ie no "splashing", it will be fine.

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Horden Hillbilly
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Re: Kit Process

Post by Horden Hillbilly » Wed Feb 21, 2018 9:52 pm

Rhodesy wrote:
Mon Feb 19, 2018 11:06 pm
I wouldn't be looking to use filters at this stage but if I get good results then may look to expand to that.

Any help/comments appreciated.
Filters are not 100% essential, as long as you rack your wine a couple of times to get rid of the sediment, it will be ok. I do use a filter personally though, & I do see small particles of yeast & oak chips on the filter after it's done its job.

Rhodesy
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Re: Kit Process

Post by Rhodesy » Thu Feb 22, 2018 10:26 am

@Horden Hillbilly - Thank you for the responses above, these are very helpful and are helping to put my mind at ease.

Just so I am clear, I would look to stablilise, de-gas (is this done over a number of days?) then add finings? Would a cold crash be required when fining? I see the 2 part fining method is popular?




Thanks again

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Re: Kit Process

Post by Horden Hillbilly » Fri Feb 23, 2018 8:30 pm

Rhodesy wrote:
Thu Feb 22, 2018 10:26 am

Just so I am clear, I would look to stablilise, de-gas (is this done over a number of days?) then add finings? Would a cold crash be required when fining? I see the 2 part fining method is popular?
After adding the stabiliser, I give the wine a good stir with the whizz stick for about 3-4 mins, then wait a couple of minutes, then stir again. I normally repeat this about 4-5 times.

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Re: Kit Process

Post by Horden Hillbilly » Fri Feb 23, 2018 8:32 pm

Horden Hillbilly wrote:
Fri Feb 23, 2018 8:30 pm
Rhodesy wrote:
Thu Feb 22, 2018 10:26 am

Just so I am clear, I would look to stablilise, de-gas (is this done over a number of days?) then add finings? Would a cold crash be required when fining? I see the 2 part fining method is popular?
After adding the stabiliser, I give the wine a good stir with the whizz stick for about 3-4 mins, then wait a couple of minutes, then stir again. I normally repeat this about 4-5 times. I haven't got the facility to cold crash myself, apart from the cold weather at present. I don't regard it as essential. Regarding finings, some kits come with one sachet, others do come with two.

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Re: Kit Process

Post by Rhodesy » Fri Feb 23, 2018 9:28 pm

Thanks again! I think I am going to take the jump once I get another couple of brews in to keep stocks at a maintainable level. I am looking to start with a 30 bottle kit, probably a white wine kit around the £40 mark and find my way.

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