2021 Chardonnay

November 2021

The screwy 2021 grape season and Patrick’s wedding messed up my grape plans — delivery was on his wedding day, and I was fairly certain he’d not be pleased if Eric & I missed it, especially as Eric was both the best man and the minister.

Plan B? We have 2 barrels to bottle and need fresh wine to go in them, so we agreed to purchase Finer Wine Kits for the purpose. We had planned to buy juice buckets with the grape order, so we chose to purchase a white kit for each of us. Mine is this Chardonnay.


Ingredients
Kit Finer Wine Kits Chardonnay
Nutrients Nutrient packet A (must)
Nutrient packet B (yeast starter)
Nutrient packet C (must)
Fermentation Oak 1 packet, no description of species or toast
Yeast Lalvin D47
Sorbate N/A
Fining Agent Kieselsol & Chitosan, provided in kit
Glycerin 6 oz

Method
Prepared the yeast starter by putting the yeast, the yeast starter nutrient pack B, and 1 cup water in a wine bottle. Shook to mix and put a towel over it to keep stuff out.

Poured the concentrate into the fermenter. Rinsed the bag 3 times, adding the water to the fermenter. Topped to 23 liters and stirred well. Added wine nutrient packet #A and fermentation oak.

The concentrate temperature is 58.1 F, the water is 66.4 F, and the must after mixing is 61.4 F. I expect to inoculate tomorrow, with a cooler ferment.

11/10/2020
SG 1.092
Temperature of the must rose to 66.1 F, so I inoculated. This ferment may take a couple of weeks. Note that the SG rose 2 degrees. This is not unusual — I stirred well yesterday, but the must continues to integrate over the following hours, so the SG may change a bit. 11/11/2021
SG 1.094
The must fermented like crazy from 1.094 to 1.090 to 1.062 to 0.999 in 4 elapsed days. Racked and put into 19 liter carboy and 4 liter jug to finish. 11/14/2021
SG 0.999
The wine has not cleared at all, it’s still very cloudy. Degassed with a drill-mounted stirring rod and adding kieselsol & chitosan.

A few hours later a fair amount of sediment had already dropped, but the wine did not clear appreciably.

11/26/2021
SG 0.998
Racked, combining the 19 liter carboy and 4 liter jug, moving them to a 23 liter carboy. Added 1/4 tsp K-meta. Topped with just a bit more than 1 bottle of commercial Chardonnay.

The wine took about 10 days to clear, and it’s rather dark in the carboy. However, in the glass it looks very nice, and has a nice nose and taste for a 2 month old wine.

01/10/2022
SG 0.998
Racked the wine into a 19 liter carboy, adding 1/4 tsp K-meta.

The remaining 4 liters was sparkled using commercial drops made for the purpose. Bottled in 3 champagne bottles and 4 beer bottles, as my remaining champagne bottles accept 29 mm caps, not 26 mm.

03/16/2022
SG 0.998
Racked the wine, adding 6 oz glycerin and 1/4 tsp K-meta. Bottled 05/21/2022
SG 0.998

Notes
Yield 25 bottles still
5 bottles sparkling
Alcohol 12.8%
at bottling The nose is a nice Chardonnay, but the taste is light. Adding glycerin made a large improvement. We’ll see what it’s like in 6 months.
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1 Response

  1. November 12, 2021

    […] This blog is a step-by-step description of making a Finer Wine Kits (FWK) Chardonnay according to their directions. Like my Barbera in Detail post, this is a how-to combined with a critique of both the kit and the instructions. I am maintaining my normal wine log in a separate post. […]