Mosti Mondiale Wine Kit

I have also had a problem with a Wine Expert Pinot Grigio kit that came out low on SG ( 1.075 vs. 1.090). The problem was that I had added too much water starting out. I add the water using a 4 liter container and had forgotten to add the 2 liters that that I flushed the bag with. I added about 30 oz of sugar to the kit to correct the SG and knowing that I had probably ruined the kit I started another one right away. When I bottled the two kits there was very little difference. It might make a difference on a cab but all wine kits are designed to add some additional water topping up. I never add any additional water, just rack to smaller containers. So continue the process and enjoy the wine.

The directions for the Mondial Kit did not say to add any water. So, even with no water added the SG is low.

Yes, that's too low. Where is your pH/acid on this? I have done 2 of their red kits with grape skins before - the sugar was higher but the source grapes were evidently underripe, with tons of malic acid. So maybe it's just a quality problem with the company?

Pp

Unfortunately, I have not tested the pH/acid. I just followed the directions (which did not mention pH or acid-again I assumed that the company optimized the levels already). I have already added my yeast (about 17 hours ago). Do you think I should take my pH/acid readings at this point?

Did you take the sg before pitching the yeast - i.e., any chance it was alreayd fermenting when you measured?

You can take pH. TA will be affected by CO2 if the ferment is going, but you should be at least able to taste it. I would not normally measure those on a kit, but with sg that low, there is something weird going on, so it wouldn't hurt to have more data.

Pp

Yes, the sg reading was before pitching the yeast. I will take the pH tonight. The fermentation has probably just started to begun so I am not sure how accurate the TA reading will be.

Phil:

Did you stir the must WELL before adding the yeast. It is possible that there was some stratification of the sugars and you measured the 'lighter' section.

This is not as likely with the 23 litre 'no water added' kits as with the smaller 'need to add water' kits.

Steve

I definitely mixed the must very well after adding the bentonite and then again after added the yeast.