Kit Question

Best thing to do is ferment out all the way and back sweeten with wine sweetener. Should be able to pick this up at any HBS.

The only 'danger' would be if the wine started fermenting again in the bottle. Bottles can explode or spew corks and wine everywhere if fementation starts again. You have to disable the yeast or remove it. Removing it requires an expensive

I've made 15 or so kits, and I like to experiment at times. So I have some, but not a lot of experience. The danger of stopping the fermentation is that the wine may not clear. It is better to let it go until the instructions says to put in the clearing and fermentation stopper - then consider if you want it sweeter to sweeten it.

I've had several kits that I tried to "mess with" and this what happens mostly - cloudy that won't go away. Although I had one kit I decided to bulk age and it turned brown by the time I bottled it. sigh.

I'm learning patience and how to follow instructions. :*)

good luck, DAve

Bob Becker wrote:

I gotta agree with Lee. Only one additional comment, make sure you add the sorbate that came with the kit.

YES, I know that the commercial conditioners contain sorbate, but it may not be enough to hold the yeast.

Bob: Just outta interest which brand of kit?

Steve

Vino del Vida

Bob:

If it's a newer VdeV kit, the instructions will have 14 days in the primary fermenter. In the past, I've found many of the Spagnols whites to be slow fermenters (sorry haven't done this exact one), so make sure that you allow it to ferment fully.

Steve

I am. It's pushing four weeks right now. It got off to a slow start because of the low temp in the house. Maine tends to get a bit chilly this time of year.

I just checked the SG today. It's dropping slowly. The wine tastes pretty good though. I think it'll be just fine for a casual sipping wine which is all I wanted it for.

The consensus seems to be to just let it do its thing so that's what I'm going to do.