"Dan" > wrote in message >...
> I'm just trying to comprehend the "tastes pretty darn ok" remark. I admit I
> can eliminate a 28 day kit maybe 2 to 3 months after it's start, but Kevin,
> you've got guts to be consuming at this stage! LOL!
>
> Good luck to you though, you sound like you're going in the right direction!
>
> "Kevin" > wrote in message
> om...
> > Brew King Vintner's Reserve Reisling. Pitched yeast, OG of 84
> > Ferment temp was a steady 68 deg. F. Exactly one week later, almost
> > to the minute, the gravity was about 30. The instructions said that
> > gravity should be about 10 or less by now. I put the carboy on my
> > workbench and put a space heater underneath and have raised the temp
> > to about 74 F over the last 24 hrs. I get foam that comes and goes.
> > At one moment there's some foam, later the top is covered in foam,
> > then there's no foam. It tastes good, similar to a vodka sour. The
> > must is very opaque.
> >
> > Can I assume that my lack of attenuation was/is due to the ferment
> > temp of 68 deg? It said I should keep it around 68-75. It's still
> > bubbling away, hopefully still fermenting and not stuck/offgassing.
> > Is it supposed to be very opaque? Instructions say to rack after it
> > reaches 10 or less. Should I rack anyway or leave it until it's more
> > attenuated? It looks like grapefruit juice but tastes pretty darn ok.
> > As this is my first batch I have no benchmarks and need veteran
> > experience.
> >
> > Thanks,
> >
> > Kevin
Thanks, as a homebrewer I've tried my beer at all stages. I tried to
get my wife to sample the wine but she said she'd "drink no wine
before it's time"
Here's what I've done so far: I fermented in a
6.5 gal carboy. I left it two weeks. I racked today into a plastic
pail. Gravity is about .996 or so. I plan to leave it in the pail
for 7 days then rack into a 5 gal carboy. I will add the SO2 into the
carboy and rack onto it, not using the sorbate. I will add the
isinglass at that time too. I will let it age then for 3 months or so
then bottle. Does anyone see any faults in this???????????
I'm a wine newbie so I'm trying not to deviate from the directions but
the directions seem to call for one racking then bottling and I'm
going for two rackings and bulk aging in the 5 gal carboy before
bottling. PLEASE LET ME KNOW IF I'M SCREWING UP!!!!