Hi group, back again last questions on my 07 Concord/Buffalo red. Very
brief recap...
August 17 -19 Started 10gal must 8 Campden Tabs, 2 gal water, 19 lbs
sugar, 98 lbs grapes, pectic enzyme and 15g Lalvin K1-V116.
SG 1.120 @ 75F
August 19 - 22 Punched down cap every 8 hours checked temps and SG.
Batch got too hot and I cooled it down to 75F.
August 22 Racked to 5gal and one 1 gal carboy SG 1.030 @ 73 F
Sep 13 Re racked to clean carboys SG1.002 @75F (with temp corr)
and placed in basement storage room (temp 70F - 55F).
Jan 27 Reracked to 1 clean 5G carboy SG 1.004 @ 55 F(no temp corr),
added 5 Campden tabs, 2 1/2 TBS potassim sorbate and set outside to
percipitate out Tartar. Temps 20's - 50's F are expected.
Plan to bottle this Friday.
I am puzzled by the SG readings from Sep and Jan ??
The wine (to our taste) is very fruity and sweet and we really like it
so we did not add any sweeteners on this last racking proir to
bottling.
Did I add enough potassium sorbate and Campden on Jan 27 rack ?? Is 5
days sufficeint at 20 - 50 F to percipitate out the tartar ?? There
was 1/4 cup tartar in the carboy at last rack.
Thanks again to the group. I really appreciate your advice.

On Jan 29, 6:50*am, Kentucky wrote:
Hi group, back again last questions on my 07 Concord/Buffalo red. Very
brief recap...
August 17 -19 Started 10gal must 8 Campden Tabs, 2 gal water, 19 lbs
sugar, 98 lbs grapes, pectic enzyme and 15g Lalvin K1-V116.
SG 1.120 @ 75F
August 19 - 22 Punched down cap every 8 hours checked temps and SG.
Batch got too hot and I cooled it down to 75F.
August 22 Racked to 5gal and one 1 gal carboy SG 1.030 @ 73 F
Sep 13 Re racked to clean carboys SG1.002 @75F (with temp corr)
and placed in basement storage room (temp 70F - 55F).
Jan 27 Reracked to 1 clean 5G carboy SG 1.004 @ 55 F(no temp corr),
added 5 Campden tabs, 2 1/2 TBS potassim sorbate and set outside to
percipitate out Tartar. Temps 20's - 50's F are expected.
Plan to bottle this Friday.
I am puzzled by the SG readings from Sep and Jan ??
The wine (to our taste) is very fruity and sweet and we really like it
so we did not add any sweeteners on this last racking proir to
bottling.
Did I add enough potassium sorbate and Campden on Jan 27 rack *?? Is 5
days sufficeint at 20 - 50 F to percipitate out the tartar ?? There
was 1/4 cup tartar in the carboy at last rack.
Thanks again to the group. I really appreciate your advice.

What's puzzling about the s.g. readings? The second one is taken at
colder temperature, which contract the liquid,so it gives you a higher
reading. It looks like your final s.g. is around 1.002-1.003, which is
not that surprising if you started with 1.120.

If the sorbate is 2.5 "tablespoons" then that's more than enough by a
factor of 2-3.

Tartrate precipitation depends on the wine. It's probably enough at
your temperatures but if you're concerned, wait another week. Also,
the wine should not go really under 25F for any long periods of time
because it could freeze.

Pp

On Jan 29, 1:15*pm, pp wrote:
On Jan 29, 6:50*am, Kentucky wrote:





Hi group, back again last questions on my 07 Concord/Buffalo red. Very
brief recap...
August 17 -19 Started 10gal must 8 Campden Tabs, 2 gal water, 19 lbs
sugar, 98 lbs grapes, pectic enzyme and 15g Lalvin K1-V116.
SG 1.120 @ 75F
August 19 - 22 Punched down cap every 8 hours checked temps and SG.
Batch got too hot and I cooled it down to 75F.
August 22 Racked to 5gal and one 1 gal carboy SG 1.030 @ 73 F
Sep 13 Re racked to clean carboys SG1.002 @75F (with temp corr)
and placed in basement storage room (temp 70F - 55F).
Jan 27 Reracked to 1 clean 5G carboy SG 1.004 @ 55 F(no temp corr),
added 5 Campden tabs, 2 1/2 TBS potassim sorbate and set outside to
percipitate out Tartar. Temps 20's - 50's F are expected.
Plan to bottle this Friday.
I am puzzled by the SG readings from Sep and Jan ??
The wine (to our taste) is very fruity and sweet and we really like it
so we did not add any sweeteners on this last racking proir to
bottling.
Did I add enough potassium sorbate and Campden on Jan 27 rack *?? Is 5
days sufficeint at 20 - 50 F to percipitate out the tartar ?? There
was 1/4 cup tartar in the carboy at last rack.
Thanks again to the group. I really appreciate your advice.

What's puzzling about the s.g. readings? The second one is taken at
colder temperature, which contract the liquid,so it gives you a higher
reading. It looks like your final s.g. is around 1.002-1.003, which is
not that surprising if you started with 1.120.

If the sorbate is 2.5 "tablespoons" then that's more than enough by a
factor of 2-3.

Tartrate precipitation depends on the wine. It's probably enough at
your temperatures but if you're concerned, wait another week. Also,
the wine should not go really under 25F for any long periods of time
because it could freeze.

Pp- Hide quoted text -

- Show quoted text -

Thanks for the info. Brain cramp on the sorbate,, should have said 2
1/2 teaspoons.
So, based on your response I think I added the correct amount.
Brought the wine inside this morning,,
temp dropped from 55F at 5:00PM to 14F at 5:00 AM. Winds 20 - 40 MPH
all night.
I think we will bottle Friday and deal with any tartar in the bottle
when using the wine.
Thanks again.