My previous tutorial overviewed the 27 bottles of Cabernet Sauvignon I made. AS I described the results were not perfect; far from it. And the lessons learned were few... Not the best duo.
In fact overall my second attempt at winemaking resulted in many of the same errors. Too much sediment in the bottles, too acidic, inconsistencies between bottles, the list goes on. I however did solve one of my biggest issues from the batch before. I degassed the wine very well.
I'm still not giving up. Stay tuned for the next bottle. I have yet to start, but I'll be using better grape juice, and I'll filter the wine before bottling to reduce the sediments. . I bought a tool to help with the degassing for that batch so hopefully the results are better.
TIMING, SCHEDULE, AND EQUIPMENT FOR THE SECOND WINEMAKING EXPERIENCE
- 12/09/2014 Primary Fermentation: Sanitized with soap and water. Yeast activated in 8 hours. 74'F when yeast started, stored at 75'F.
- 12/19/2014 Secondary Fermentation: Sanitized Carboy with bleach and water, rinsed, then transferred wine from Primary Fermenter to Carboy. A bottle or two was left in the primary and dumped. Carboy is about 6 inches from the top.
- 12/30/2014 Stabilising and Clearing: After the second fermentation the wine was stabilized and cleared.
- 01/14/2015 Bottling: Sanitized Bottles with One Step, filled 27 bottles. Let them rest standing up for 3 days.
- 01/17/2015 Turn Bottles on Side for rest of aging.
Below are the pictures that were taken during the Primary Fermentation, Secondary Fermentation, Stabilizing, and eventually Botting.