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Newbie things that make you go hmmmmmm.....?
(Don S) wrote in message om>...
> Kevin,
> I don't think you typically leave a Reisling on the lees
> so you probably want to rack it off them in a week or two.
>
> You fermented dry so there's no need for the sorbate as
> long as there is no flavour or juice pack to add back in.
> Caveat though, some hydrometers are inaccurate. Mine is
> out by 0.004, if yours is out by 0.006 or more than your
> wine is not dry. There should be some papers with it to
> tell you the zero temperature. You could test it and
> consider that and the temperature at which you tested
> your wine to see if it really dry. It probably is so it's
> not really necessary.
>
> I don't think you need the sorbate, perhaps others will
> chime in here with their opinions as well. It probably
> won't hurt though so if you decide to use it, don't sweat
> it.
>
> Rack it off the lees in a week or two, if need be, back to
> the pail and then back to the carboy, top it up with
> water (if it's only a small amount) or a similar wine
> (prefered and a good excuse to buy a bottle) and then
> let it sit in the carboy for anywhere up to a year. Yes
> a year. Anything between 2 or 3 months and that time will
> be a good bulk aging. Protect it from light and temperature
> swings the same as you would the finished product.
>
> If you go 6+ months you probably don't need to degass again.
> After 2 or 3 months you probably should.
>
> Add 1/4 tsp of potassium meta at bottling time and your done.
>
> One more note, if for some reason it does ferment a bit more
> in the bottle because you didn't use sorbate you will have
> a gassy wine. Not a great big deal, stir before serving.
> Go to Google, click on Groups and then Advanced Search.
> Enter rec.crafts.winemaking in the group and sorbate in the
> subject. You'll have alot of opinions. Try bulk aging as
> well. Don't believe the first one you read, read quite a
> few. Honestly, if you go in there you'll be amazed at how
> much information there is. I still am.
>
> Good choice on the kit, my wife bought me an RJ Reisling and
> I wished she had bought me that one instead. There's something
> about a good Reisling that's really offbeat, it's like licking
> a rock 
>
> Don
>
>
I was thinking that the sorbate was unnecesary but he was pretty
adamant. I didn't check the gravity when I racked to the carboy but I
do know it was around .996 when I put it into the bucket from the
primary. At that gravity, I'm not worried about renewed ferm.
I' bought a bottle of a French Reisling from Alsace (is that right?)
and I'll use it to top. If I'm going to stick with wine another 5 gal
carboy won't hurt. It's really clearing quite nicely. Thank you for
your help.
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