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Mosti Mondiale Wine Kit

I started my first kit last night. Over the past few years I have just used fresh grapes, but this year I did not have the time for all that work (or the money). So, I decided to try out a kit. I purchased the Mosti Mondiale Cabernet Sauvignon Sterile Must. Below is a description from beer-wine.com (where I purchased it).

Mosti Mondiale"s 23 Liter (6 gallons) sterile must, is truly the "Best of Both Worlds" in home winemaking.Using the modern technique of flash pasteurization, the fresh juice is the biologically stabilized (neutralizing wild yeast and bacterial flora) and immediately packaged under aseptic conditions to ensure its shelf stability at normal temperatures.Comes complete with all ingredients and step by step instructions needed to make this wonderful wine.

Anyway, after following the instructions to a "T," I was worried after taking my specific gravity reading. I took the reading two times and my hydrometer read about 1.072. According to the winemaking reference books I have read, this is on the low side. For a cab, I would expect something closer to 1.09. I thought that these kits were already in the optimal state (appropriate levels for specific gravity, pH, acidity, etc.). Is this something I should worry about?

Reply to
Phil
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Reply to
loco1

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.

Reply to
loco1

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

Reply to
Phil

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

Reply to
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?

Reply to
Phil

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

Reply to
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.

Reply to
Phil

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

Reply to
Steve Waller

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

Reply to
Phil

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