Australian Shiraz 2009-12-12

This batch was made from a kit: Winexpert Vintner’s Reserve World Vineyard Collection: Australian Shiraz. It is a 2.6 gallon kit that produces 6 gallons of wine. It cost about $75.

Status Date Specific Gravity Fluid Temp. Air Temp.
Primary Fermentation 2009-10-30 1.075 72°F
2009-11-04 PM 1.024
2009-11-06 AM 1.012
Secondary Fermentation 2009-11-06 PM 1.006 65°F
Clearing 2009-11-17 AM 0.998 60°F
Second Clearing 2009-11-28 AM 60°F
Bottling 2009-12-12 60°F


Primary Fermentation

Primary fermentation was executed with bucket lid and air lock this time. 2009-11-04: Check SG, It has been cool weather with chilly nights since beginning the fermentation.

Secondary Fermentation

Not much to report.


SG was two points higher than the instructions, but it hadn’t changed in three days. I think some plastic shavings came off of the handle and into the wine during the stirring process. Not concerned that it will affect taste, but hope the shavings will float to the top and be easy to skim out of the wine before bottling.

Secondary Clearing

A little bit early, but with the very cool basement and a firm quantity of lees at the bottom (again, about 1.25”) I went ahead and racked for the second clearing/bulk aging. Collected some of the near-lees wine into a pitcher to clear off most of lees by chilling. Will add cleared wine back to carboy and top-up carboy with filtered water later today. Wine seems to have a lot of character with a heavy fruit smell.


.25” of lees on the bottom of the carboy. Followed same procedure as last time. Didn’t text specific gravity. Wine appeared to be very clear.

One thought on “Australian Shiraz 2009-12-12”

  1. Had a bottle of this the other night. It’s pretty good. Definitely a heavier flavor than the previous Cabernet Sauvignon vintage I made and a much darker color. There’s still that whiff of yeast-smell that I can’t ignore. I’m sure non-connoisseurs that haven’t been smelling the wine throughout the production process would be less aware of it than I am, but hopefully this is not an unavoidable characteristic of homemade wine. Perhaps it is something that disappears with a longer storage?

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