Brewing Master

Question:

Does anyone know the company name which makes Selection Wine Kits or Vino Europa Wine Kits?

Response:

Does anyone know the company name which makes Selection Wine Kits or Vino Europa Wine Kits?

Selection kits are by Brew King. Greg

Response:

– Doug Evans VinBrew Supply 740/756-4314 1) I may be a couple liters short in my primary fermentation bucket. I used a new, uncalibrated bucket which I didn’t realize was slightly smaller than my other buckets. I followed directions exactly, but I’m not sure I ended up with 23Liters. I measured the SG at 1.108, although the instructions called for 1.080-1.095.

Your only problem with a high SG is that the wine is going to be unbalanced. Is the sugar content of the must is too high for the yeast to ferment it all out. (Pasteur Red – Cuvee?)

I belive Cuvee will go to 16% so you should be  ok… If I wait to add water, will I just be watering down a medium dry wine after the damage is done, or would that timing be appropriate? I would hate to end up with sweet, bodiless wine. Any opinions?

All I can say is taste your wine at the point of adding water, then make the determination of whether or not you will trash the wine by adding water… 2) The kit came with oak powder, which is added to boiling water, and then dropped into the primary fermenter. If (because of the high SG) I leave the must in the primary longer than normal, will I over oak? I’ve tried some inexpensive commercial zins and cabs which had absolutely no fruit, just oak. Kind of like chewing on toothpicks. Not very pleasant. I’d be pretty disappointed if that was my end result.

Oak Powder? You mean sawdust? Never have used it.  I use oak chips, which I put in the primary.  I use 4oz at a time, taste the wine at its various stages and determine if it needszx more oak. Hey dont worry too much about it…Have fun! Doug EVans VinBrew Supply 740/756-4314

Response:

Don’t worry about the oak powder. They only give you enough to lightly oak the wine regardless of how long you leave it in. Since I like Zins BIG, I would probably prefer the 23 litre batch. – Hide quoted text — Show quoted text – I just followed the directions for the Zin, and it couldn’t have been easier. I do have a couple of questions, though, for anyone who might have experience with these kits. 1) I may be a couple liters short in my primary fermentation bucket. I used a new, uncalibrated bucket which I didn’t realize was slightly smaller than my other buckets. I followed directions exactly, but I’m not sure I ended up with 23Liters. I measured the SG at 1.108, although the instructions called

Response:

I’m relatively new to winemaking, although I have been brewing beer for a number of years. I’ve made several country wines (I’ve read numerous books, the FAQ for this group, and lurked this group for awhile) and have really enjoyed this new hobby. Yesterday, I had an opportunity to pick up a couple of Selection Premium Kits at a really attractive price, so I bought a Zinfandel and a Cab. I just followed the directions for the Zin, and it couldn’t have been easier. I do have a couple of questions, though, for anyone who might have experience with these kits. 1) I may be a couple liters short in my primary fermentation bucket. I used a new, uncalibrated bucket which I didn’t realize was slightly smaller than my other buckets. I followed directions exactly, but I’m not sure I ended up with 23Liters. I measured the SG at 1.108, although the instructions called for 1.080-1.095.  I’ll take additional measurements with two hydrometers to verify SG, but if it’s too high, I’d prefer to add water when I rack to the carboy, if necessary/possible. Is the sugar content of the must is too high for the yeast to ferment it all out. (Pasteur Red – Cuvee?)  If I wait to add water, will I just be watering down a medium dry wine after the damage is done, or would that timing be appropriate? I would hate to end up with sweet, bodiless wine. Any opinions? 2) The kit came with oak powder, which is added to boiling water, and then dropped into the primary fermenter. If (because of the high SG) I leave the must in the primary longer than normal, will I over oak? I’ve tried some inexpensive commercial zins and cabs which had absolutely no fruit, just oak. Kind of like chewing on toothpicks. Not very pleasant. I’d be pretty disappointed if that was my end result. So, anyone with Selection kit experience   ….  what do you think? Thanks much. Dave

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