Last Friday I racked the
KenRidge New Zealand Sauvignon Blanc wine kit into a glass carboy. Primary fermentation went well during the first 10 days and it almost fermented to dryness in that time. The photo above shows the wine before I transferred it. Smells really good so far!
This is a photo of the lees left in the bottom of the fermenter after racking. It was pretty thick stuff.
Here it is in the secondary fermenter. It is still very cloud but it will settle out over the next two weeks. Then in the third step I will degas the wine and add a fining agent to further clarify the wine.
I took a gravity sample to test the sugar levels. It came in at 0.995 which means the yeast are just about done consuming all the sugar. It should lower a little bit more by the next sampling. I then let the sample settle out in the fridge for a taste test. It was excellent, a little yeast at the moment but there definitely is a nice tasting wine in there.
Last Friday I racked the KenRidge New Zealand Sauvignon Blanc wine kit into a glass carboy. Primary fermentation went well during the first 10 days and it almost fermented to dryness in that time. The photo above shows the wine before I transferred it. Smells really good so far!
This is a photo of the lees left in the bottom of the fermenter after racking. It was pretty thick stuff.
Here it is in the secondary fermenter. It is still very cloud but it will settle out over the next two weeks. Then in the third step I will degas the wine and add a fining agent to further clarify the wine.
I took a gravity sample to test the sugar levels. It came in at 0.995 which means the yeast are just about done consuming all the sugar. It should lower a little bit more by the next sampling. I then let the sample settle out in the fridge for a taste test. It was excellent, a little yeast at the moment but there definitely is a nice tasting wine in there.
No comments:
Post a Comment