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.|
|Secondary Fermentation||2009-11-06 PM||1.006||65°F|
|Second Clearing||2009-11-28 AM||60°F|
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.
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.
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.