FoodBanter.com - testing a kit

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It's been posted here multiple times that kits shouldn't
be made with less water then recommended in the instructions.
For example, making a 23l kit with 19l of water. It's said
that the resulting wine will not be balanced.

However, I tasted more than one kit (almost always a red)
made with 23l of water that seemed "thin". I'm wondering if
anyone has actually tested a finished kit to see if it is
fully balanced.

Don

The kits are designed to have the right acidity among other things. If you
reduce the water, they will probably come out too acid, maybe too tannic,
and may have other problems. If they are thin, you might try boosting them
with some bananas which can add body or even some fruit juice. But it may
not come out the way you expect. (Maybe better than you expect.)

Ray

"Don S" > wrote in message
om...
> It's been posted here multiple times that kits shouldn't
> be made with less water then recommended in the instructions.
> For example, making a 23l kit with 19l of water. It's said
> that the resulting wine will not be balanced.
>
> However, I tasted more than one kit (almost always a red)
> made with 23l of water that seemed "thin". I'm wondering if
> anyone has actually tested a finished kit to see if it is
> fully balanced.
>
> Don

> I used Lavlin Bourgovin RC 212 yeast on all batches. One I did as
> told, all without the clay and other adjuncts of course. The other two
> I divided up to several 2.8gal batches.

SG,
I didn't quite follow all of your test. Are you saying that
by breaking them down to 2.8 gal batches they were made up
with less than the recommended final volume ie. 23l?

Don

<snip>

>
> In the end I think one have to pay special attention to what kind of
> yeast one is to use for these high starting SG so you can get the wine
> down to full dryness. I wish there was a "complete guide" of this for
> the various different yeasts.
>
> SG Brix

The following is from a previous post that explains how to
determine this when planning each ferment. It is really quite
simple and once you learn to do this you should have no further
problems with sugar management. HTH

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"Jeff Griffith" > wrote in message
...
> With regard to method #1:
>
> I've been reading in other postings that the yeast dies off when the
alcohol level
> reaches a certain point (about 12% or so?). If the juice starts out
naturally very sweet
> (no sweeteners added!), is it possible that the yeast will die without
fermenting all
> of the sugar to alcohol? Will other factors reduce the residual level
further?
>
> Thanks,
> Jeff Griffith

When (or if) a ferment will "end" (die off) depends on which yeast
strain is used and how much sugar is in the must. It is really quite
simple to determine this when planning a ferment. First, go to:
http://winemakermag.com/referencegui...tstrainschart/
Print this if you can. Note the "Alcohol Tolerance" (AT) column.
This tells you how high each type of yeast can go.

Second, Get a decent (full range) Sugar/SG chart with a PA column.

Third, (example) Take an SG reading of the must. Look at the PA
column on the SG/Sugar chart for that reading.

Next, compare the PA to the AT of the yeast you have elected to
use. If the PA is *less* than the AT, you will end up with a dry wine
with alcohol equal to that PA. BUT - if the PA is *greater* than
the AT, the ferment will "end" (die off) with alcohol equal to the AT
and there will be "residual" sugar left in the wine. Just how much
sugar will remain can be determined by locating the AT *number*
in the PA column of the SG/Sugar chart. The *difference* between
this number and the PA of the must will tell you how much sugar will
remain.

Of course, there are a myriad of variables, but this method will give
you very good "working" estimates for planning your ferments. This
is especially important when doing "old fashioned" (residual sugar)
ferments because it allows you to balance residual sugar levels against
the somewhat elevated alcohol levels encountered when doing such
ferments. HTH

FWIW - If you are going to do "old" recipes, you will be best served
by selecting yeasts with ATs in the 13-14% range.

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