Greetings,
I'm making my first effort to make some red wine. The kit I'm using is the Vintner's Reserve Bourgeron Rouge (basic Burgundy). My winemaking equipment is a beginner's set-up plus a few items. Prior to adding yeast, the mix was approx. as follows:
S.G. 1.074, Balling 18, Pot. OH 10 %
These numbers don't line up exact 'cause I was new to using the hydrometer and did so in the Primary bucket for lack of a hydro. jar. Temp. was, and is, a very constant 68 -72. (I feel lucky for that). This was last friday.
Today, the 6th day, I drew off a sample for testing. Now that I have a hydrometer jar, I used a measuring glass to pull off approx. 200ml thru the spigot. Equip. was not sterilized as I intended to waste the sample. The readings I got were:
S.G. 1.034, Balling 10, Pot. OH 4%. Temp.= 78-80F, so S.G. corrected to 1.035.( test run in kitchen, not cellar).
Overall, the sample was a dark plum color and very carbonated. It was impossible to get all the bubbles off the meter - the sample was more like a Grape Fizz than a wine. Taste was like a grape sweet tart. Thin at the finish and some slight sediment visible at the bottom. It wasn't wine, but wasn't in any way "nasty" tasting.
Kit directions are:
Primary stage, begin with SG 1.070 - 1.080 (Did that). Ferment down to 1.010, then rack for 2ndary and ferment down to 0.996 approx. Other directions as you'd expect. I intend to vary from the Brewking directions by doing a 2nd rack into a 5gal carboy with remainder to 3 or 4 bottles for sampling. Then bottle the bulk-aged stuff down the road later.
Based on the above,..... How'm I doin' ? Any guess on when the batch might hit 1.010 ?
TIA,
Andrew