I have made a few wine kit before but am still pretty new. My wife purchased a William’s California pinot noir wine concentrate for me as a gift thinking it was a kit. I was kinda excited because I have wanted to attempt to pick and choose all the additions for myself instead of depending on a kit. Online it says the 192 ounces of concentrate is at 68 brix and makes 5 gallons. Sulfates were added already so it says it requires none before fermentation. It also says its acid balanced. So I guess I am fishing for any tips, tricks, help or recipe improvements anyone can offer.
Here is where I am now.
I combined concentrate and water to a volume of five gallons, let it equilibrate temp to about 73 (room temp. Of course all sanitation was done at all steps I am paranoid of blowing a batch because of not being sanitized. I added lalvin EC-1118. I sprinkle it on top because I have had the best results that way. I did not use any yeast nutrient or starter. It is day two and initial fermentation started earlier then I expected (perhaps it because of a better yeast.
I have a bag of oak chips that I have not put in yet I was thinking of using them when I bulk age in the carboy but open to suggestions.
I also have some Super-Kleer K.C. for clarifying later.
So what do you suggest and please don’t spare the details or criticism.
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