Wine blending

WCG

More experimentation on my part
I know the kit-makers say not to do it, but I've combined 2 kits from different makers.

Bought 2 of the Better Brew Cabernet Sauvignon kits that are on offer, together with a Beaverdale Pinot Noir kit and a California Connoisseur Merlot kit ( all '6 bottle' kits )

Just started the first combination, a 50/50 Cabernet Sauvignon/Pinot Noir blend as a 9L batch.
No sugar added, as neither base kit is supposed to need it.
I did add the oak chips from the PN kit, but don't know how effective they'll be in what is effectively a double-batch.

Starting SG is just over 1.065, which should mean about 10% ABV ( a bit down on the kits' stated 11%-11.5% )

HBO_Staff

Sounds interesting, will be good to hear how the flavours work together and what you think to the finished wine, if you want to add a stronger Oak flavouring to the wine then there are chips and stix etc available:

http://www.home-brew-online.com/search/oak#t362:t264

WCG

Got a couple of packets of the oak chips - purchased from yourselves - and I'll be trying them when I make the Cabernet Sauvignon/Merlot blend.

HBO_Staff

Excellent, see what you think to the difference they make, you can always vary how long they are in the wine to get the flavour you prefer

WCG

Oops! Got home this morning to find that by brew had decided to do a Vesuvius impression.
Despite about 5" of air-space, it frothed over & forced the lid off the fermentation bucket.
Thankfully, past experience means I always put my FVs inside a big bin-bag.
Unfortunately, the batch is now about 1/2L less, as that's roughly how much frothed out !

Guess I'll use a bigger bucket next time

WCG

Checked the SG and it's down to 1.000, which should be about 8.5% ABV.
Thankfully the vigorous fermentation appears to have died down.
Just have to wait and see how low the SG goes now.

WCG

Two days on and it looks to be stuck at 1.000

Just chucked some fresh yeast in ( Lalvin EC-1118 ) to see if that makes any difference.

HBO_Staff

Give the new yeast a stir in and try to keep it warm, around 20 degrees C or so, and it should complete any last bit of fermentation

WCG

There are times when you feel like a right idiot.
Been checking the SG every few days & it was showing as still stuck at 1.00
Checked it again this morning, still the same.
Washing the sample glass & hydrometer afterwards, I did what I used to do every time but haven't done recently -- sticking the hydrometer in plain water to check it's accuracy.
What did I find ?
It was reading almost 1.01 !
Doing a physical check, I found out why....part of the glass at the very bottom ( over the black 'weight' ) had broken off at some time.

Digging out a spare ( intact ) hydrometer, I checked the SG of the wine again & found it's 0.994 ( about 9.5% ABV )

And the moral is.....check your equipment regularly !

HBO_Staff

We've not heard of that before but it is great you have found out the reason, it is good news you spotted the damage too so you don't use it again! Great bit of detective work!

WCG

Think I'll have to order some more as spares.....have to make sure I get the ones which read to 1.15, as the more common '1.12' ones have proven not to read high enough when I've made mead.

WCG

Having left it for a while, it's now fully cleared.
As previously posted, finishing SG was .994 for about 9.5% ABV.
Colour-wise, it's very light, most definitely more Pinot Noir than Merlot in character.
Also has the typical Pinot Noir & Merlot fruitiness.

Just need to bottle ( or bag, to be more precise ) it now.

WCG

Oops !!
Just realised in the last post I put Merlot.....it should, of course, have been Cabernet Sauvignon