Kit Question
 

I recently started a 6 gallon Liebfraumilch kit because
I wanted a lighter sweeter ABC (Anything But Chardonnay)
white wine.
It's been a bit brisk here in Maine for the last several
weeks so with the temps in the house hovering in the
63-67F range the fermentation has been slow.
I had to carry it into the loft area where it's a bit warmer
to jump start the fermentation... too cold downstairs.
Yesterday I tasted the wine and measured the SG.
It's still fairly sweet, and the % alcohol is currently in
the 7-8% range. It's still bubbling away slowly.

My question is if I want to keep it on the sweet side
and keep the alcohol in the 10-11% range, is there any
danger in stopping the fermentation early?
Will I put the finished product at any particular risk?

Thanks for any insights.



--
Bob Becker

www.becker.org

Kit Question
 

Best thing to do is ferment out all the way and back sweeten with wine
sweetener. Should be able to pick this up at any HBS.

--
"Bob Becker" > wrote in message
...
>I recently started a 6 gallon Liebfraumilch kit because
> I wanted a lighter sweeter ABC (Anything But Chardonnay)
> white wine.
> It's been a bit brisk here in Maine for the last several
> weeks so with the temps in the house hovering in the
> 63-67F range the fermentation has been slow.
> I had to carry it into the loft area where it's a bit warmer
> to jump start the fermentation... too cold downstairs.
> Yesterday I tasted the wine and measured the SG.
> It's still fairly sweet, and the % alcohol is currently in
> the 7-8% range. It's still bubbling away slowly.
>
> My question is if I want to keep it on the sweet side
> and keep the alcohol in the 10-11% range, is there any
> danger in stopping the fermentation early?
> Will I put the finished product at any particular risk?
>
> Thanks for any insights.
>
>
>
> --
> Bob Becker
>
> www.becker.org
>

Kit Question
 

The only 'danger' would be if the wine started fermenting again in the
bottle. Bottles can explode or spew corks and wine everywhere if
fementation starts again. You have to disable the yeast or remove
it. Removing it requires an expensive <.45 membrane filter but is the
best possible way. Disabling is less reliable with pot met or
sorbate.

This link will take you to an article on this subject. Pretty much
everything you need to know and more is on Jack Keller's web site.

http://winemaking.jackkeller.net/finishin.asp

Good Luck!

Kit Question
 

I've made 15 or so kits, and I like to experiment at times. So I have
some, but not a lot of experience. The danger of stopping the
fermentation is that the wine may not clear. It is better to let it go
until the instructions says to put in the clearing and fermentation
stopper - then consider if you want it sweeter to sweeten it.

I've had several kits that I tried to "mess with" and this what happens
mostly - cloudy that won't go away. Although I had one kit I decided to
bulk age and it turned brown by the time I bottled it. sigh.

I'm learning patience and how to follow instructions. :*)

good luck, DAve

Bob Becker wrote:
> I recently started a 6 gallon Liebfraumilch kit because
> I wanted a lighter sweeter ABC (Anything But Chardonnay)
> white wine.
> It's been a bit brisk here in Maine for the last several
> weeks so with the temps in the house hovering in the
> 63-67F range the fermentation has been slow.
> I had to carry it into the loft area where it's a bit warmer
> to jump start the fermentation... too cold downstairs.
> Yesterday I tasted the wine and measured the SG.
> It's still fairly sweet, and the % alcohol is currently in
> the 7-8% range. It's still bubbling away slowly.
>
> My question is if I want to keep it on the sweet side
> and keep the alcohol in the 10-11% range, is there any
> danger in stopping the fermentation early?
> Will I put the finished product at any particular risk?
>
> Thanks for any insights.
>
>
>

Kit Question
 

I gotta agree with Lee. Only one additional comment, make sure you
add the sorbate that came with the kit.

YES, I know that the commercial conditioners contain sorbate, but it
may not be enough to hold the yeast.

Bob: Just outta interest which brand of kit?

Steve

On Sat, 10 Feb 2007 17:11:21 GMT, "Lee" > wrote:

>Best thing to do is ferment out all the way and back sweeten with wine
>sweetener. Should be able to pick this up at any HBS.

Kit Question
 

"Steve" > wrote in message
...
>
> Bob: Just outta interest which brand of kit?

Vino del Vida

Kit Question
 

Bob:

If it's a newer VdeV kit, the instructions will have 14 days in the
primary fermenter. In the past, I've found many of the Spagnols
whites to be slow fermenters (sorry haven't done this exact one), so
make sure that you allow it to ferment fully.

Steve

Kit Question
 

"Steve" > wrote in message
...

> If it's a newer VdeV kit, the instructions will have 14 days in the
> primary fermenter. In the past, I've found many of the Spagnols
> whites to be slow fermenters (sorry haven't done this exact one), so
> make sure that you allow it to ferment fully.

I am. It's pushing four weeks right now.
It got off to a slow start because of the low temp in the house.
Maine tends to get a bit chilly this time of year.

I just checked the SG today. It's dropping slowly.
The wine tastes pretty good though.
I think it'll be just fine for a casual sipping wine which is all
I wanted it for.

The consensus seems to be to just let it do its thing so that's
what I'm going to do.