Question:
A friend gave me an old (closeted for 1.5-2 years) wine kit: Vintner’s Reserve Chardonnay. The kit is as simple as it gets. 1) foil bag of must 2) 1 sealed plastic packet of Bentonite 3) 1 sealed plastic packet of Potassium Metabisulfite 4) 1 sealed plastic packet of Sorbate De Potassium 5) 1 sealed plastic packet of Ichtiocolle 6) 1 sealed paper/foil packet of Premier Cuvee wine yeast I have three questions: First, about the yeast. I assume this is dead and should be replaced. Should I use the dead yeast in the boil (water) as yeast nutrient or discard? Any yeast suggestions if I can’t find the identical packet? Second, are any of these other elements subject to spoilage? Should anything be replaced? Third, is there anything I should do to compensate for the age of this kit or anything that might augment this kit to produce a better wine? Thanks again in advance, Carter
Response:
Carter, go do the kit. It would be a great way to hone up on skills, even if it doesn’t work out, and you won’t have to put yourself out for a lot of $$. Don’t throw out the yeast, and , for God’s sakes don’t boil it in water! Just get another package of same yeast at your local winemaking supply store and use it along with the old package. The bentonite and S. Metabisulphite should be fine. The sorbate is most likely dead so throw that out. Since Chardonnay is best appreciated dry, you probably won’t need the sorbate anyway. The other stuff was probably clarifying material, but with proper use of bentonite, you won’t need that either. Buy yourself a few more Camden tablets (easy to use) and a package of titrettes for measuring the sulphite content of the wine as it progresses. Now go have fun and enjoy the gift. Joanne
– Hide quoted text — Show quoted text -A friend gave me an old (closeted for 1.5-2 years) wine kit: Vintner’s Reserve Chardonnay. The kit is as simple as it gets. 1) foil bag of must 2) 1 sealed plastic packet of Bentonite 3) 1 sealed plastic packet of Potassium Metabisulfite 4) 1 sealed plastic packet of Sorbate De Potassium 5) 1 sealed plastic packet of Ichtiocolle 6) 1 sealed paper/foil packet of Premier Cuvee wine yeast I have three questions: First, about the yeast. I assume this is dead and should be replaced. Should I use the dead yeast in the boil (water) as yeast nutrient or discard? Any yeast suggestions if I can’t find the identical packet? Second, are any of these other elements subject to spoilage? Should anything be replaced? Third, is there anything I should do to compensate for the age of this kit or anything that might augment this kit to produce a better wine? Thanks again in advance, Carter
Response:
You may find that the concentrate has become oxidized. If that is the case, it may not be worth the effort. LARRY
Response:
just out of curiosity .. how would it have been oxidized? charlie You may find that the concentrate has become oxidized. If that is the case, it may not be worth the effort. LARRY
Response:
I have no idea what the process would be, but I did experience this problem with a concentrate I received that was at least two years old. It was an Alexander’s product, it was a Rose’ and it was brown when I opened the can, and the finished product was surely a disappointment. Larry
Response:
Joanne, Why would the sorbate be "dead"? Eddie V.
– Hide quoted text — Show quoted text – Carter, go do the kit. It would be a great way to hone up on skills, even if it doesn’t work out, and you won’t have to put yourself out for a lot of $$. Don’t throw out the yeast, and , for God’s sakes don’t boil it in water! Just get another package of same yeast at your local winemaking supply store and use it along with the old package. The bentonite and S. Metabisulphite should be fine. The sorbate is most likely dead so throw that out. Since Chardonnay is best appreciated dry, you probably won’t need the sorbate anyway. The other stuff was probably clarifying material, but with proper use of bentonite, you won’t need that either. Buy yourself a few more Camden tablets (easy to use) and a package of titrettes for measuring the sulphite content of the wine as it progresses. Now go have fun and enjoy the gift. Joanne A friend gave me an old (closeted for 1.5-2 years) wine kit: Vintner’s Reserve Chardonnay. The kit is as simple as it gets. 1) foil bag of must 2) 1 sealed plastic packet of Bentonite 3) 1 sealed plastic packet of Potassium Metabisulfite 4) 1 sealed plastic packet of Sorbate De Potassium 5) 1 sealed plastic packet of Ichtiocolle 6) 1 sealed paper/foil packet of Premier Cuvee wine yeast I have three questions: First, about the yeast. I assume this is dead and should be replaced. Should I use the dead yeast in the boil (water) as yeast nutrient or discard? Any yeast suggestions if I can’t find the identical packet? Second, are any of these other elements subject to spoilage? Should anything be replaced? Third, is there anything I should do to compensate for the age of this kit or anything that might augment this kit to produce a better wine? Thanks again in advance, Carter
Response:
Sorbate has a shelf life of about a year. Store carefully in your fridge. Joanne
– Hide quoted text — Show quoted text – Joanne, Why would the sorbate be "dead"? Eddie V. Carter, go do the kit. It would be a great way to hone up on skills, even if it doesn’t work out, and you won’t have to put yourself out for a lot of $$. Don’t throw out the yeast, and , for God’s sakes don’t boil it in water! Just get another package of same yeast at your local winemaking supply store and use it along with the old package. The bentonite and S. Metabisulphite should be fine. The sorbate is most likely dead so throw that out. Since Chardonnay is best appreciated dry, you probably won’t need the sorbate anyway. The other stuff was probably clarifying material, but with proper use of bentonite, you won’t need that either. Buy yourself a few more Camden tablets (easy to use) and a package of titrettes for measuring the sulphite content of the wine as it progresses. Now go have fun and enjoy the gift. Joanne A friend gave me an old (closeted for 1.5-2 years) wine kit: Vintner’s Reserve Chardonnay. The kit is as simple as it gets. 1) foil bag of must 2) 1 sealed plastic packet of Bentonite 3) 1 sealed plastic packet of Potassium Metabisulfite 4) 1 sealed plastic packet of Sorbate De Potassium 5) 1 sealed plastic packet of Ichtiocolle 6) 1 sealed paper/foil packet of Premier Cuvee wine yeast I have three questions: First, about the yeast. I assume this is dead and should be replaced. Should I use the dead yeast in the boil (water) as yeast nutrient or discard? Any yeast suggestions if I can’t find the identical packet? Second, are any of these other elements subject to spoilage? Should anything be replaced? Third, is there anything I should do to compensate for the age of this kit or anything that might augment this kit to produce a better wine? Thanks again in advance, Carter
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