Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

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Old 13-02-2008, 10:30 PM posted to rec.crafts.winemaking
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Default i like merlot wine

i have made a batch of merlot and caberon sab. mixed, it onlky took 4
weeks to ferment, I bought a hydrometer can i just put it in carbouy
to be sure its done

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Old 14-02-2008, 03:48 AM posted to rec.crafts.winemaking
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Default i like merlot wine

On Feb 13, 3:30 pm, wrote:
i have made a batch of merlot and caberon sab. mixed, it onlky took 4
weeks to ferment, I bought a hydrometer can i just put it in carbouy
to be sure its done


Even if it's done fermenting, it's still loaded with CO2 and shouldn't
be bottled yet. You need to either let it bulk age for several months
or remove the gas via manual agitation or stirring. I strongly
recommend the former over the latter. Bulk aging will not only allow
the CO2 to escape on its own, but will also ensure that fermentation
is 100% complete and allow the flavors to more fully develop and
integrate.

You should never put a hydrometer directly into a carboy. If it breaks
in the carboy, the whole batch could be lost. It may also drop too far
into the carboy to be retrieved. You need to test the wine in a
hydrometer test jar or other suitable beaker or vial.

Greg


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Old 18-02-2008, 05:04 PM posted to rec.crafts.winemaking
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Default i like merlot wine

On Feb 13, 10:48*pm, wrote:
On Feb 13, 3:30 pm, wrote:

i have made a batch of merlot and caberon sab. mixed, it onlky took 4
weeks to ferment, I bought a hydrometer can i just put it in carbouy
to be sure its done


Even if it's done fermenting, it's still loaded with CO2 and shouldn't
be bottled yet. You need to either let it bulk age for several months
or remove the gas via manual agitation or stirring. I strongly
recommend the former over the latter. Bulk aging will not only allow
the CO2 to escape on its own, but will also ensure that fermentation
is 100% complete and allow the flavors to more fully develop and
integrate.

You should never put a hydrometer directly into a carboy. If it breaks
in the carboy, the whole batch could be lost. It may also drop too far
into the carboy to be retrieved. You need to test the wine in a
hydrometer test jar or other suitable beaker or vial.

Greg


Did just that and it broke,wasted a whole batch.Some good
advice !!!!!!!!!!!!!!!!!!!!!


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