I am new to this so forgive my ignorance... I am doing a wine kit. I
did the primary, then racked to carboy, now it's almost time to add the
other ingredients in and "stir vigorously". Won't this stir up all the
crap that has settled to the bottom of the carboy?? Will the fining
agent (isinglass) make this crap all settle down again???

Wine kits do differ in their instructions a bit on this issue but the main
theory is that you stir the lot in and the fining agents need the lees so
that they react at a molecular level causing them to cling and bundle
together forming ever larger "clumps" which fall the to bottom of your
carboy in a more solid fashion. If you go to the Winexpert website (
www.winexpert.com) and look in "The Answer Box" you will find a more
detailed explanation.
Different kit producers do vary a bit -- some ( Winexpert) say stir in
vigorously others ( like Beaverdale in UK ) say stir in gently -- just like
folding in an ingredient when you are cooking.

I confess that I use both methods and indeed, more frequently than not,
neither, -- in that I do not fine at all and let gravity and a subsequent
racking do the job on its own -- this just takes more time and patience!
Might I just add an extra bit of advice. On here, for a good reasoned answer
to your questions, it is better to give as much information as you can. For
instance, in this case, it would help to know which type of kit is being
used and who the manufacturer is.
There are an amazingly large number of winemakers on here, who have a huge
amount of knowledge and even more experience, to cope with just about every
conceivable question. Most of them are only too willing to give advice and
only a few ( I have been known to do so!!!!) get impatient.
So always ask away but do read up on the subject as well and, if you have a
few hours to fill in, do visit Jack Kellers web site
(http://winemaking.jackkeller.net) which contains more information than you
will ever need. He is also very helpful in person when he appears on this
NG.
Also don't be afraid to ask you local "Home Brew" shop for advice --- most
of them will give you excellent service and lots of free help -- and won't
try and oversell to you.
My only final comment is to buy a "quality" 5 gallon wine kit -- as much as
you can afford. In UK they start off at about £17 ( Solomon Grundy) which
are somewhat basic(!) and go all the way up to £100 ( Selection Estate
Crushendo). Also do buy 5 gallon/23 litre kits -- doing a one gallon kit
takes just as much work and you only get 6 bottles!!!!!! ( All gallons
Imperial for you colonists!)
I have no axe to grind but I find that the Beaverdale whites at about £34
give very satisfactory results but For a reasonable red I go to the
Selection International and Limited Edition series these run at about£55 £62
per 5 gallon kit.

I could go on but I have rabbited on too long already.

Welcome to the club!!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
wrote in message
oups.com...
I am new to this so forgive my ignorance... I am doing a wine kit. I
did the primary, then racked to carboy, now it's almost time to add the
other ingredients in and "stir vigorously". Won't this stir up all the
crap that has settled to the bottom of the carboy?? Will the fining
agent (isinglass) make this crap all settle down again???

Thank you for your patients and helping me!!! I love wine and I still
have a few years left in me, I would like to produce a quality product.

I will try and be more specific. The kit I am using is a "Vitners
Reserve" kit. It is a 6 us. gal. kit. I did the primary, then the
secondary, now my specific gravity tells me I should follow the
instructions with the kit and add potassium sorbate, potassium
metabisulphite and ininglass, and stir vigorously to "drive off co2".
I was just questioning stirring up all those lees that have settled in
the carboy in the last few weeks. Should I fine or just rack??? any
help is appreciated, I will also check out the web sites you mention.
Thanks

Norm

pinky wrote:
Wine kits do differ in their instructions a bit on this issue but the
main
theory is that you stir the lot in and the fining agents need the
lees so
that they react at a molecular level causing them to cling and bundle

together forming ever larger "clumps" which fall the to bottom of
your
carboy in a more solid fashion. If you go to the Winexpert website (
www.winexpert.com) and look in "The Answer Box" you will find a more
detailed explanation.
Different kit producers do vary a bit -- some ( Winexpert) say stir
in
vigorously others ( like Beaverdale in UK ) say stir in gently --
just like
folding in an ingredient when you are cooking.

I confess that I use both methods and indeed, more frequently than
not,
neither, -- in that I do not fine at all and let gravity and a
subsequent
racking do the job on its own -- this just takes more time and
patience!
Might I just add an extra bit of advice. On here, for a good reasoned
answer
to your questions, it is better to give as much information as you
can. For
instance, in this case, it would help to know which type of kit is
being
used and who the manufacturer is.
There are an amazingly large number of winemakers on here, who have a
huge
amount of knowledge and even more experience, to cope with just about
every
conceivable question. Most of them are only too willing to give
advice and
only a few ( I have been known to do so!!!!) get impatient.
So always ask away but do read up on the subject as well and, if you
have a
few hours to fill in, do visit Jack Kellers web site
(http://winemaking.jackkeller.net) which contains more information
than you
will ever need. He is also very helpful in person when he appears on
this
NG.
Also don't be afraid to ask you local "Home Brew" shop for advice ---
most
of them will give you excellent service and lots of free help -- and
won't
try and oversell to you.
My only final comment is to buy a "quality" 5 gallon wine kit -- as
much as
you can afford. In UK they start off at about =A317 ( Solomon Grundy)
which
are somewhat basic(!) and go all the way up to =A3100 ( Selection
Estate
Crushendo). Also do buy 5 gallon/23 litre kits -- doing a one gallon
kit
takes just as much work and you only get 6 bottles!!!!!! ( All
gallons
Imperial for you colonists!)
I have no axe to grind but I find that the Beaverdale whites at about
=A334
give very satisfactory results but For a reasonable red I go to the
Selection International and Limited Edition series these run at
about=A355 =A362
per 5 gallon kit.

I could go on but I have rabbited on too long already.

Welcome to the club!!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
wrote in message
oups.com...
I am new to this so forgive my ignorance... I am doing a wine kit.
I
did the primary, then racked to carboy, now it's almost time to add
the
other ingredients in and "stir vigorously". Won't this stir up all
the
crap that has settled to the bottom of the carboy?? Will the fining
agent (isinglass) make this crap all settle down again???

" wrote in
ups.com:

The Vinters reserve kits specifically say to stir up the lees very well
into the wine.

Read the instructions.

Some of the original packet #1 is part of the fining process.

-ET

Thank you for your patients and helping me!!! I love wine and I still
have a few years left in me, I would like to produce a quality
product.

I will try and be more specific. The kit I am using is a "Vitners
Reserve" kit. It is a 6 us. gal. kit. I did the primary, then the
secondary, now my specific gravity tells me I should follow the
instructions with the kit and add potassium sorbate, potassium
metabisulphite and ininglass, and stir vigorously to "drive off co2".
I was just questioning stirring up all those lees that have settled in
the carboy in the last few weeks. Should I fine or just rack??? any
help is appreciated, I will also check out the web sites you mention.
Thanks

Norm

pinky wrote:
Wine kits do differ in their instructions a bit on this issue but the
main
theory is that you stir the lot in and the fining agents need the
lees so
that they react at a molecular level causing them to cling and bundle

together forming ever larger "clumps" which fall the to bottom of
your
carboy in a more solid fashion. If you go to the Winexpert website (
www.winexpert.com) and look in "The Answer Box" you will find a more
detailed explanation.
Different kit producers do vary a bit -- some ( Winexpert) say stir
in
vigorously others ( like Beaverdale in UK ) say stir in gently --
just like
folding in an ingredient when you are cooking.

I confess that I use both methods and indeed, more frequently than
not,
neither, -- in that I do not fine at all and let gravity and a
subsequent
racking do the job on its own -- this just takes more time and
patience!
Might I just add an extra bit of advice. On here, for a good reasoned
answer
to your questions, it is better to give as much information as you
can. For
instance, in this case, it would help to know which type of kit is
being
used and who the manufacturer is.
There are an amazingly large number of winemakers on here, who have a
huge
amount of knowledge and even more experience, to cope with just about
every
conceivable question. Most of them are only too willing to give
advice and
only a few ( I have been known to do so!!!!) get impatient.
So always ask away but do read up on the subject as well and, if you
have a
few hours to fill in, do visit Jack Kellers web site
(http://winemaking.jackkeller.net) which contains more information
than you
will ever need. He is also very helpful in person when he appears on
this
NG.
Also don't be afraid to ask you local "Home Brew" shop for advice ---
most
of them will give you excellent service and lots of free help -- and
won't
try and oversell to you.
My only final comment is to buy a "quality" 5 gallon wine kit -- as
much as
you can afford. In UK they start off at about £17 ( Solomon Grundy)
which
are somewhat basic(!) and go all the way up to £100 ( Selection
Estate
Crushendo). Also do buy 5 gallon/23 litre kits -- doing a one gallon
kit
takes just as much work and you only get 6 bottles!!!!!! ( All
gallons
Imperial for you colonists!)
I have no axe to grind but I find that the Beaverdale whites at about
£34
give very satisfactory results but For a reasonable red I go to the
Selection International and Limited Edition series these run at
about£55 £62
per 5 gallon kit.

I could go on but I have rabbited on too long already.

Welcome to the club!!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
wrote in message
oups.com...
I am new to this so forgive my ignorance... I am doing a wine kit.
I
did the primary, then racked to carboy, now it's almost time to add
the
other ingredients in and "stir vigorously". Won't this stir up all
the
crap that has settled to the bottom of the carboy?? Will the fining
agent (isinglass) make this crap all settle down again???

" wrote in
ups.com:

The Vinters reserve kits specifically say to stir up the lees very well
into the wine.

Read the instructions.

Some of the original packet #1 is part of the fining process.

-ET

Thank you for your patients and helping me!!! I love wine and I still
have a few years left in me, I would like to produce a quality
product.

I will try and be more specific. The kit I am using is a "Vitners
Reserve" kit. It is a 6 us. gal. kit. I did the primary, then the
secondary, now my specific gravity tells me I should follow the
instructions with the kit and add potassium sorbate, potassium
metabisulphite and ininglass, and stir vigorously to "drive off co2".
I was just questioning stirring up all those lees that have settled in
the carboy in the last few weeks. Should I fine or just rack??? any
help is appreciated, I will also check out the web sites you mention.
Thanks

Norm

pinky wrote:
Wine kits do differ in their instructions a bit on this issue but the
main
theory is that you stir the lot in and the fining agents need the
lees so
that they react at a molecular level causing them to cling and bundle

together forming ever larger "clumps" which fall the to bottom of
your
carboy in a more solid fashion. If you go to the Winexpert website (
www.winexpert.com) and look in "The Answer Box" you will find a more
detailed explanation.
Different kit producers do vary a bit -- some ( Winexpert) say stir
in
vigorously others ( like Beaverdale in UK ) say stir in gently --
just like
folding in an ingredient when you are cooking.

I confess that I use both methods and indeed, more frequently than
not,
neither, -- in that I do not fine at all and let gravity and a
subsequent
racking do the job on its own -- this just takes more time and
patience!
Might I just add an extra bit of advice. On here, for a good reasoned
answer
to your questions, it is better to give as much information as you
can. For
instance, in this case, it would help to know which type of kit is
being
used and who the manufacturer is.
There are an amazingly large number of winemakers on here, who have a
huge
amount of knowledge and even more experience, to cope with just about
every
conceivable question. Most of them are only too willing to give
advice and
only a few ( I have been known to do so!!!!) get impatient.
So always ask away but do read up on the subject as well and, if you
have a
few hours to fill in, do visit Jack Kellers web site
(http://winemaking.jackkeller.net) which contains more information
than you
will ever need. He is also very helpful in person when he appears on
this
NG.
Also don't be afraid to ask you local "Home Brew" shop for advice ---
most
of them will give you excellent service and lots of free help -- and
won't
try and oversell to you.
My only final comment is to buy a "quality" 5 gallon wine kit -- as
much as
you can afford. In UK they start off at about £17 ( Solomon Grundy)
which
are somewhat basic(!) and go all the way up to £100 ( Selection
Estate
Crushendo). Also do buy 5 gallon/23 litre kits -- doing a one gallon
kit
takes just as much work and you only get 6 bottles!!!!!! ( All
gallons
Imperial for you colonists!)
I have no axe to grind but I find that the Beaverdale whites at about
£34
give very satisfactory results but For a reasonable red I go to the
Selection International and Limited Edition series these run at
about£55 £62
per 5 gallon kit.

I could go on but I have rabbited on too long already.

Welcome to the club!!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
wrote in message
oups.com...
I am new to this so forgive my ignorance... I am doing a wine kit.
I
did the primary, then racked to carboy, now it's almost time to add
the
other ingredients in and "stir vigorously". Won't this stir up all
the
crap that has settled to the bottom of the carboy?? Will the fining
agent (isinglass) make this crap all settle down again???

Thank you very much for your help. I will "follow the instructions".
I like the group and my new found hobby!!!

Norm

Hey Norm,

Just bottled a Vintner's Chardonnay .... do follow the instructions. The
finished product came out excellent.
It's not a bad wine at all. I would not hesitate to get another one.

Enjoy brewing man !

wrote in message
ups.com...
Thank you for your patients and helping me!!! I love wine and I still
have a few years left in me, I would like to produce a quality product.

I will try and be more specific. The kit I am using is a "Vitners
Reserve" kit. It is a 6 us. gal. kit. I did the primary, then the
secondary, now my specific gravity tells me I should follow the
instructions with the kit and add potassium sorbate, potassium
metabisulphite and ininglass, and stir vigorously to "drive off co2".
I was just questioning stirring up all those lees that have settled in
the carboy in the last few weeks. Should I fine or just rack??? any
help is appreciated, I will also check out the web sites you mention.
Thanks

Norm

pinky wrote:
Wine kits do differ in their instructions a bit on this issue but the
main
theory is that you stir the lot in and the fining agents need the
lees so
that they react at a molecular level causing them to cling and bundle

together forming ever larger "clumps" which fall the to bottom of
your
carboy in a more solid fashion. If you go to the Winexpert website (
www.winexpert.com) and look in "The Answer Box" you will find a more
detailed explanation.
Different kit producers do vary a bit -- some ( Winexpert) say stir
in
vigorously others ( like Beaverdale in UK ) say stir in gently --
just like
folding in an ingredient when you are cooking.

I confess that I use both methods and indeed, more frequently than
not,
neither, -- in that I do not fine at all and let gravity and a
subsequent
racking do the job on its own -- this just takes more time and
patience!
Might I just add an extra bit of advice. On here, for a good reasoned
answer
to your questions, it is better to give as much information as you
can. For
instance, in this case, it would help to know which type of kit is
being
used and who the manufacturer is.
There are an amazingly large number of winemakers on here, who have a
huge
amount of knowledge and even more experience, to cope with just about
every
conceivable question. Most of them are only too willing to give
advice and
only a few ( I have been known to do so!!!!) get impatient.
So always ask away but do read up on the subject as well and, if you
have a
few hours to fill in, do visit Jack Kellers web site
(http://winemaking.jackkeller.net) which contains more information
than you
will ever need. He is also very helpful in person when he appears on
this
NG.
Also don't be afraid to ask you local "Home Brew" shop for advice ---
most
of them will give you excellent service and lots of free help -- and
won't
try and oversell to you.
My only final comment is to buy a "quality" 5 gallon wine kit -- as
much as
you can afford. In UK they start off at about £17 ( Solomon Grundy)
which
are somewhat basic(!) and go all the way up to £100 ( Selection
Estate
Crushendo). Also do buy 5 gallon/23 litre kits -- doing a one gallon
kit
takes just as much work and you only get 6 bottles!!!!!! ( All
gallons
Imperial for you colonists!)
I have no axe to grind but I find that the Beaverdale whites at about
£34
give very satisfactory results but For a reasonable red I go to the
Selection International and Limited Edition series these run at
about£55 £62
per 5 gallon kit.

I could go on but I have rabbited on too long already.

Welcome to the club!!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
wrote in message
oups.com...
I am new to this so forgive my ignorance... I am doing a wine kit.
I
did the primary, then racked to carboy, now it's almost time to add
the
other ingredients in and "stir vigorously". Won't this stir up all
the
crap that has settled to the bottom of the carboy?? Will the fining
agent (isinglass) make this crap all settle down again???