California Connoisseur Wine Kit - Pinot Noir - suggestions?

Did you follow the directions *exactly*? I've got a WineXpert pinot going -- at what would normally be the second racking, it says to add sulfite/sorbate & fining agent, stirring up sediment, but DO NOT rack. According to directions this is required for the wine to clear.

My usual advice is to try pectic enzyme -- if it doesn't help it doesn't hurt. Also, a recent post suggested egg whites for fining red wines. That would be my suggestion in another month.

Bryan

Dave I run a small FOP (Ferment on Premises) and we sell Vineco kits Thus we make California Connoisseur kits all the time. However, Pinot Noir is not that popular in this area, and we have not been carrying the Pinot Noir.

First the company name is Vineco. The brand is California Connoisseur. Ken Ridge is another brand from Vineco.

Second Winexpert is also a Canadian company. Both Vineco and Winexpert are owned by the same company Andres Wines. If fact all major kit brands are Canadian including Spagnols and Cellar Craft.

The California Connoisseur kits are roughly the same as Winexpert's Vintners Reserve kits. If you are comparing to WE's Selection kits, yes they are a lot cheaper.

We don't have problems making Calif Conn kits. The instructions seem clear to me, but then I make Vineco kits all the time. What exactly was unclear or lacking? BTW, WE instructions are different in a few spots, so may not be appropriate for this kit.

If the kit didn't fit your carboy either you didn't add enough water to the primary (15.5 litres needed) or your carboy is too large.

Did you add the bentonite at the beginning? Did you thoroughly degas the wine before adding the isinglass clearing agent?

Steve

Thanks for the company & brand name corrections, If I can't get the names right, how could I have followed instructions? smile. haha. I see now the instruction sheet was just listing the brands of Vineco, and KenRidge is one of them. So this is a Vineco California Connoisseur Pinot Noir wine kit.

I have gone back and re-walked through my notes and realize some steps that may have caused my problem: (no surprise, ugh?)

1. I use Better Bottles (plastic) and when I measured up 6 gallons long ago, it was just to the bottom of the beginning of the narrowing neck (down a full 6 inches from the top of the bottle), so when instructed to fill to 6 gallons, I did, leaving a lot of open space, thinking I would top it up later, but the instructions never had me top up later. So when I thought about letting it clear itself for another month, I knew I needed to "top up" to get rid of the space.

1. NOW I remember what I did different (blush, this is embarrassing), to add more "jammy-ness" to the Pinot Noir, I had added 1 oz of dried elderberries during primary fermentation. Now this makes sense that I did not clear, as I did not add anything to break it down, like pectic enzyme. Plus I left the kit instructions and went out on my own, thus I can't complain.

So, I humbly apologize for bashing the kit for being cheap. sigh. Your other suggestions: I did add Bentonite at the beginning and mixed it in well. Also I did degas with an electric drill attachment, over a 3 day period (twice a day) as the instructions read.

I assume at this point, after Sorbate and Fining agent added, it is too late for pectic enzyme to be added. So I'm set to let it sit and clear, hopefully. Otherwise, I know I did it to myself!

Any other suggestions, are welcome.

thanks aga> Dave I run a small FOP (Ferment on Premises) and we sell Vineco kits

Dave,

There should be no problem added pectic enzyme now. You will need to add another fining agent -- I'd give the pectic a week and then a fining agent. The first racking from primary to secondary is time (and SG) dependent but subsequent rackings plus bottling are not negatively affected by waiting longer.

If you were sweetening the wine I'd be concerned about additional sorbate -- I've no experience with high dosages and can't recall anything I've read of it. But since it's a pinot noir I assume you're finishing dry. I suspect the kits add it just to cover for people who don't let the wine ferment completely.

Good luck!

Bryan

Dave,

I've replied elsewhere in this thread that you can still add pectic enzyme, but am repeating here to make sure you get the info.

Adding the dried elderberries changes the equation, but nothing that isn't fixable. As long as the wine hasn't spoiled due to oxidation or a bacterial infection, it's fixable. [I'm sure someone can find a counter example to that, but it's 98% correct.]

With kits, being an experienced wine maker is a disadvantage. If you know what you're doing with fresh fruit, you'll try to apply that knowledge to the kits. With kits, FOLLOW THE DIRECTIONS.

And yes -- I found *that* lesson out the hard way. But the best learned lessons are typically the most painful. Nature's way of reinforcing the message ...

Bryan

Dave:

I regularly add dried elderberries (bought from Vineco ) to Calif Conn for customers. One makes the Merlot regularly, and also the Chianti and Bergamais (Beaujolais style). Have had no problems clearly their kits.

Steve

Steve, I'm going to add a little pectin enzyme to my carboy and then let it sit for another month. then clarifying agent again, and let it sit for a month. and see what happens. This is good to know you have done this also. This is possible, not just theory. smile.

thanks. DAve

Steve wrote: