I started off a Wine Art Chardonnay (1 gallon) kit a week or so ago,
and it seems to have pretty much finished fermenting, so it's time
to add the various sachets of stuff. But I've somehow misplaced the
instructions that came with the kit, and can't remember what I had
to do next!

I know i've got to syphon it off to a clean demijohn, and put the
contents of a sachet of something in it, and stir, but I've no
idea which sachet or what to do after that.

Don't suppose anyone happens to have a set of instructions for that
kit (or similar) handy, or can point me in the right direction? I've
got chitosan, kieseltol and stabilizer, I think. Or something like
that, anyway.

Help!

What exactly do the sachets contain?

Patrick Evans wrote:
> I started off a Wine Art Chardonnay (1 gallon) kit a week or so ago,
> and it seems to have pretty much finished fermenting, so it's time
> to add the various sachets of stuff. But I've somehow misplaced the
> instructions that came with the kit, and can't remember what I had
> to do next!
>
> I know i've got to syphon it off to a clean demijohn, and put the
> contents of a sachet of something in it, and stir, but I've no
> idea which sachet or what to do after that.
>
> Don't suppose anyone happens to have a set of instructions for that
> kit (or similar) handy, or can point me in the right direction? I've
> got chitosan, kieseltol and stabilizer, I think. Or something like
> that, anyway.
>
> Help!

What exactly do the sachets contain?

Patrick Evans wrote:
> I started off a Wine Art Chardonnay (1 gallon) kit a week or so ago,
> and it seems to have pretty much finished fermenting, so it's time
> to add the various sachets of stuff. But I've somehow misplaced the
> instructions that came with the kit, and can't remember what I had
> to do next!
>
> I know i've got to syphon it off to a clean demijohn, and put the
> contents of a sachet of something in it, and stir, but I've no
> idea which sachet or what to do after that.
>
> Don't suppose anyone happens to have a set of instructions for that
> kit (or similar) handy, or can point me in the right direction? I've
> got chitosan, kieseltol and stabilizer, I think. Or something like
> that, anyway.
>
> Help!

Patrick Evans wrote:
> Chitosan, Kieseltol and "stabilizer", if memory serves me correclt.y
>
> (and how did my sig reappear after I deleted it??)
>
>
> alien wrote:
>
>>What exactly do the sachets contain?
>>
>>Patrick Evans wrote:
>>
>>>I started off a Wine Art Chardonnay (1 gallon) kit a week or so ago,
>>>and it seems to have pretty much finished fermenting, so it's time
>>>to add the various sachets of stuff. But I've somehow misplaced the
>>>instructions that came with the kit, and can't remember what I had
>>>to do next!
>>>
>>>I know i've got to syphon it off to a clean demijohn, and put the
>>>contents of a sachet of something in it, and stir, but I've no
>>>idea which sachet or what to do after that.
>>>
>>>Don't suppose anyone happens to have a set of instructions for that
>>>kit (or similar) handy, or can point me in the right direction? I've
>>>got chitosan, kieseltol and stabilizer, I think. Or something like
>>>that, anyway.
>>>
>>>Help!
>
>
>

The first two are fining agents iirc. The second will probably be a mix
of sulphite and sorbate. Personally, I'd leave it at least 2 months
before adding them, depends on how fast you want to drink your wine. It
won't hurt the wine and will probably improve it. You may not even need
the fining agents.

If you want to add them now, I'd add the fining agents (at the same time
I think) and stir. After a few days rack the wine off any sediment and
add the stabiliser and stir in. A few days later bottle it.

Patrick Evans wrote:
> Chitosan, Kieseltol and "stabilizer", if memory serves me correclt.y
>
> (and how did my sig reappear after I deleted it??)
>
>
> alien wrote:
>
>>What exactly do the sachets contain?
>>
>>Patrick Evans wrote:
>>
>>>I started off a Wine Art Chardonnay (1 gallon) kit a week or so ago,
>>>and it seems to have pretty much finished fermenting, so it's time
>>>to add the various sachets of stuff. But I've somehow misplaced the
>>>instructions that came with the kit, and can't remember what I had
>>>to do next!
>>>
>>>I know i've got to syphon it off to a clean demijohn, and put the
>>>contents of a sachet of something in it, and stir, but I've no
>>>idea which sachet or what to do after that.
>>>
>>>Don't suppose anyone happens to have a set of instructions for that
>>>kit (or similar) handy, or can point me in the right direction? I've
>>>got chitosan, kieseltol and stabilizer, I think. Or something like
>>>that, anyway.
>>>
>>>Help!
>
>
>

The first two are fining agents iirc. The second will probably be a mix
of sulphite and sorbate. Personally, I'd leave it at least 2 months
before adding them, depends on how fast you want to drink your wine. It
won't hurt the wine and will probably improve it. You may not even need
the fining agents.

If you want to add them now, I'd add the fining agents (at the same time
I think) and stir. After a few days rack the wine off any sediment and
add the stabiliser and stir in. A few days later bottle it.

Chitosan, Kieseltol and "stabilizer", if memory serves me correclt.y

(and how did my sig reappear after I deleted it??)


alien wrote:
>
> What exactly do the sachets contain?
>
> Patrick Evans wrote:
> > I started off a Wine Art Chardonnay (1 gallon) kit a week or so ago,
> > and it seems to have pretty much finished fermenting, so it's time
> > to add the various sachets of stuff. But I've somehow misplaced the
> > instructions that came with the kit, and can't remember what I had
> > to do next!
> >
> > I know i've got to syphon it off to a clean demijohn, and put the
> > contents of a sachet of something in it, and stir, but I've no
> > idea which sachet or what to do after that.
> >
> > Don't suppose anyone happens to have a set of instructions for that
> > kit (or similar) handy, or can point me in the right direction? I've
> > got chitosan, kieseltol and stabilizer, I think. Or something like
> > that, anyway.
> >
> > Help!


--
ogden, zx7r, faster than champ, bonwick and wizard put together.

When the Fermentation has completed, rack off into a sanitised container
and add the contents of the stabiliser package. Stir vigorously for several
minutes -- this is to remove the gas from the newly fermented wine. Repeat
the stirring/shaking about 3 times in the day until all/most of the CO2 is
removed.
Leave to rest ( under fermentation lock) for a day.

Then add the contents of the Kieselsol package to the wine, give a short
stir in and then leave for another day.
Then add the contents of the Chitosan package to the wine and stir it in
briefly ( and gently). Refit the fermentation lock and move to a cool
storage place to clear. It should take about 3 days to a week.

It is important to do it that way round -- it is something to do with
positive and negative ions in the fining materials -- I forget the details!
However it is a very effective way of fining your wine and you should finish
up with a crystal clear wine

I would then rack off into a newly sanitised carboy, top up with a similar
wine to within about 2 cms of the bung and leave for a couple of months
before bottling and drinking.
HTH

--
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!
"Patrick Evans" > wrote in message
...
>
> Chitosan, Kieseltol and "stabilizer", if memory serves me correclt.y
<snip><snip>

When the Fermentation has completed, rack off into a sanitised container
and add the contents of the stabiliser package. Stir vigorously for several
minutes -- this is to remove the gas from the newly fermented wine. Repeat
the stirring/shaking about 3 times in the day until all/most of the CO2 is
removed.
Leave to rest ( under fermentation lock) for a day.

Then add the contents of the Kieselsol package to the wine, give a short
stir in and then leave for another day.
Then add the contents of the Chitosan package to the wine and stir it in
briefly ( and gently). Refit the fermentation lock and move to a cool
storage place to clear. It should take about 3 days to a week.

It is important to do it that way round -- it is something to do with
positive and negative ions in the fining materials -- I forget the details!
However it is a very effective way of fining your wine and you should finish
up with a crystal clear wine

I would then rack off into a newly sanitised carboy, top up with a similar
wine to within about 2 cms of the bung and leave for a couple of months
before bottling and drinking.
HTH

--
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!
"Patrick Evans" > wrote in message
...
>
> Chitosan, Kieseltol and "stabilizer", if memory serves me correclt.y
<snip><snip>

pinky wrote:
>
<snip exactly what I was after>
>
> HTH

You're a star. Thanks.

--
ogden, zx7r, not so much a power curve as a stepladder.

pinky wrote:
>
<snip exactly what I was after>
>
> HTH

You're a star. Thanks.

--
ogden, zx7r, not so much a power curve as a stepladder.