Tagged: Sauvignon Blanc Success
January 5, 2015 at 12:22 am #16150dukenukemParticipant
Hi all. In the last few months, I have experimented with wine kits and i can say that WW is also a great machine for wine. I have made 2 Pinot Noir and currently have a Pinot Gris. The kits I used are Vintners Reserve and in each case, the result have been outstanding. Following the kits instructions for start of fermentation (24 C) which started in about 6 hours and after about 10 days I had the SG down to 996.
Dropped the cooling down to (1 C) and once it was reached, used the kits clarifier. I do not remove the settlement bottle, leave it on. Closed the valve, drop the pressure and blow in the clarifier. Repeat until you have it all in. Open valve when completed. I do not add the preservatives.
Once gas is back on line, re-open the valve. Yes the wine will be sparkling, because of the fermentation process and we wanted a sparkling wine.
Give it time to clarify and it will take 2-3 weeks before it becomes obvious. It is quite drinkable for taste after a few days, but it will take time to clear (1 month) or longer if you can wait.
I bottle with standard beer equipment using caps. Results are very good and the wine gets better with time. 3 – 6 months for improved results.
Note: I have found that the WW system greatly shortens the brewing process, mainly due to the closed process system, ie not racking etc, constant temp and overall just a really cool piece of equipment.
If you have been thinking about trying wine, take a gamble. You might be surprised by the results.
Kit Costs $90 – $150, make sure they are 23L kits. $2.50 per 500mL bottle.
Cheers DaveMarch 31, 2015 at 8:48 pm #16677AnonymousGuest
That’s great. What is the clarifier that comes with the kit? It should be possible to speed that up with better yeast clarifier. IanAugust 6, 2017 at 3:18 pm #18705bionicbackParticipant
We made a New Zealand Sauvignon Blanc kit (Eclipse) and it turned out very well. The fermentation went from 1.090 to 0.998 in a bit over a week; fermented at 0.2-bar. We de-gassed the wine before cold crashing and adding the finings and the wine was well cleared in 10-days – kept the pressure at 0.1-bar during the clarification step. We bottled in mid-May and the wine was good but a bit thin after the first couple of days. Currently (early August), the wine has greatly improved and wins blind taste tests against US$15/bottle New Zealand Sauvignon Blanc’s. The very low carbonation is barely visible when pouring the wine and completely dissipates in a couple of minutes. We plan on moving it into the chiller in mid-November for consumption. The WW system makes a very nice wine quickly (by home wine making standards) with minimal attention needed during the fermentation and clarification steps – added bonus: bottling is a snap!
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