Submitted By: BeerSmith (Shared)
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|Brewer: Brad Smith|| |
|Batch Size: 6.00 gal||Style: Merlot (W1B)|
|Boil Size: 6.00 gal||Style Guide: Wine 2018|
|Color: Red10||Equipment: Brad's Mead/Cider Carboy|
|Bitterness: 0.0 IBUs||Boil Time: 1 min|
|Est OG: 1.096 (23.0° P)||Mash Profile: Single Infusion, Light Body, No Mash Out|
|Est FG: 0.995 SG (-1.3° P)||Fermentation: Wine - Premier Kit|
|ABV: 13.6%||Taste Rating: 30.0|
||Eclipse Merlot Juice (and Grape Skins) (3.0 SRM)
||Lalvin RC 212 (Bourgovin) (Lallemand - Lalvin #RC 212)
||Potassium Metabisulfite (Secondary 0 min)
||Super-Kleer KC Finings (Secondary 3 days)
||Oak Cubes (Secondary 8 days)
Taste Notes- One of my favorite red kits so far - premium quality and it came out relatively clean early on. Gets better with age - I will make this one again!
NotesStarted on 2/11 - substituted in RC212 yeast for the stock EC1118 yeast - better for Merlots
- Yeast was just a bit slow foaming so I did add 1/4 tsp of GoFerm to get it going before pitching
- On 2/16 I noticed fermentation was a bit sluggish - apparently RC212 has high nitrogen requirments
-- Added 4.2 grams of Fermaid-O which I hope will help it finish out properly.
-- Need to remember to add a bit of nutrient next time I use the RC212 on a kit
- 2/18 Racked to secondary and it was 1.009 - thought about adding nutrients, but I think I'll let it run out...
- Pulled sample on 2/27 as it was still fermenting a bit - read 1.001 which is high. I'm going to research and probably add some DAP or Fermaid-O to try to get it under 1.000 as it seems slow
-- I believe RC212 is a high nutrient yeast
-- Taste was pretty good - though not as tannic as I expected. Surprisingly drinkable. May want to leave a higher tannic batch (Borolo) on the grapeskins longer.
-- Added 1/2 tsp of DAP to give it some nitrogen - hopefully will get yeast to finish out the last few points so I can rack this sucker!
- Racked again on 3/2 after losing patience - gravity at 0.999 and added 1/2 tsp of DAP to get it going one more time
-- Held off on adding clearing/stopping agents until I can get one more point out of it. Little activity after racking, so this may be the FG, but will wait another day or two before stabilizing
- On 3/4 - added K-Sulfite, Oak Cubes and Clearing agents to clear it - should rack again late on 3/11 or early on 3/12
- Transferred to aging carboy on 3/11 (late 28 days) and it tasted very nice - I think this will develop well
- Bottled/kegged on 4/4/17 at 52 days - tasted pretty darn good
-- Sulfites were 18 ppm, and I added 25 ppm more to that in bottling bucket