2023 Zinfandel

December 2023

I’m making a new Zinfandel kit, one unlike I’ve seen (or tried) before.

This kit is actually two 3 US gallon kits that are being made together, to produce one 6 US gallon (23 liter) kit.

Update: 3 September 2024

This kit was sent to me as part of the beta test for the Finer Wine Kits Ultima line of kits. I was asked to make the kit (actually 2 kits) and provide feedback to Label Peelers (distributor) and Finer Wine Kits (manufacturer).

Two weeks ago the new line of kits was announced, and Matt P at Label Peelers gave me the go-ahead to discuss my test. This post has been on my site since November 2023, but was in a non-obvious location so folks would not easily find it, and the source of the kits was not part of the original post.


Ingredients

Fruit Finer Wine Kits Ultima kit – beta test

two 1.6 gallon bags of concentrate, each of which  dilutes to 3 US gallons
two dried skin packs
two natural (wet) skin packs

Nutrient two packets for initial addition
two packets for addition after 48 hours
Seed Packs two packs, 30.1 g and 29.9 g
Fermentation Oak two packs oak chips, 36.7 g and 37.8 g
Sulfite as needed
Yeast/Starter Lalvin RC-212, Lalvin EC-1118, two yeast starter packets
Aging Oak 66.6 g toasted oak cubes
Glycerin 8 oz

Method

Reconstituted the concentrate bags to 23 liters. This is a lot more material than in most kits, where one bag reconstitutes to 23 liters. This was done in a typical 7.9 gallon fermenter as the markings are on the side, making it unnecessary to measure the water. Per usual, used some of the water to rinse the bags out and added to the fermenter.

Put the initial addition nutrient packets in a 20 gallon Rubbermaid Brute. Poured the reconstituted must into the Brute.

Put half of one dried skin pack in a provided muslin bag. Added one seed packet and one oak chips packet, then added the remainder of the skin pack. Tied the top of the bag in a knot and added to fermenter. Repeated for second dried skin pack.

Stretched a muslin bag over a 1 gallon food grade bucket and dumped one natural skin pack into it. Tied the top of the bag in a knot and added to fermenter. Repeated for second natural skin pack. Rinsed both bags with a couple of cups to water to get the residue. Waste not, want not.

Did not check SG as there’s no point at this time.

12/07/2023
SG —
Volume of concentrate only in the 20 gallon Rubbermaid Brute:

Volume with the dried and natural skin packs added:

Natural skin pack, prior to use:

.
Inoculated. The cellar temperature is 62.2 F according to the my kitchen thermometer, and RC-212 is supposedly good down to 64 F. Hopefully this will take off. If it’s not active by tomorrow morning, I’ll make a Bravo starter.

If this wines stops at 0.998, the ABV will be 15.8% That’s what the 2019 Merlot and Zinfandel hit.

12/08/2023
SG 1.114
Checked the SG at the first punch down. There is activity, as SG dropped 3 points. Temperature in the cellar is 65 F this morning, so the cold temperature didn’t top the RC-212 from working. 12/09/2023
SG 1.111
Checking SG each morning at the first punch down. 12/10/2023
SG 1.108
The cold temperature is keeping the ferment slow and steady. 12/11/2023
SG 1.098
Will add the final nutrient packs when the SG drops below 1.070. 12/12/2023
SG 1.088
Wow. This morning’s jump was huge, which is odd considering that last night was cold. Added both of the final nutrient packs. 12/13/2023
SG 1.040
Fermentation slowed way down, which is probably due to the temperature. RC-212 is rated for 16% ABV tolerance and the current value is 12.8%.

In theory fermentation will finish Monday. Depending on what the FG is, I’m unsure if the EC-1118 is necessary. If the FG is 0.998 the ABV is 15.8%, while if it’s 0.994 it’s 16.3%.

I’m currently leaning towards creating an EC-1118 starter tonight and inoculating in the morning, as this will ensure the ferment is complete.

12/15/2023
SG 1.020
Changed my mind as I want to see what the RC-212 will do. No EC-1118 starter yet. 12/16/2023
SG 1.007
Ferment slowed down again. My first thought was the cold, but the cellar is a few degrees warmer (67 F), so it’s probably the RC-212 hitting its limit. I doubt the ferment will finish tomorrow, so I’m making the EC-1118 starter. 12/17/2023
SG 1.002
SG hasn’t changed in 24 hours, so due to the situation (cold cellar, RC-212 reaching max ABV tolerance) I inoculated with the EC-1118. 12/18/2023
SG 1.002
I didn’t bother checking SG the last couple of days, but checked this morning. It’s likely fermentation is complete, and I’ll rack/press tomorrow. 12/21/2023
SG 0.998
Pumped the wine into a 23 liter carboy. Hand-pressed the skin packs, which unfortunately leaves wine behind. Was pressed for time and forgot to check SG. I’ll rack in 2 or 3 weeks and will check then.

Note: There is no way these 2 kits would fit in a 7.9 gallon fermenter. The 4 skin packs alone filled about 3/4 of it. I used a 20 gallon Brute, which was overkill. A 10 gallon Brute would probably be ok.

12/24/2023
SG —
There’s been only a fine layer of sediment, so I haven’t racked before now. I intended to rack after 3 weeks and add the oak cubes, but with little dropping, I kept putting it off.

With the weather warming the temperature in the cellar rose a few degrees, and the wine expanded so the 1-1/4″ head space reduced so the wine touched the vented bung.

Added 1/4 tsp K-meta and the cubes to the carboy, and topped with 1 bottle of a commercial Zinfandel.

The wine tastes very rich and heavy, and the high ABV is not obvious.

Note: I had 375 ml extra wine in a 375 ml screw cap bottle. This one had 1″ of sediment in the bottom, which is a lot for a small bottle. I tasted it, but it had an off flavors, so I did not blend it in.

03/17/2024
SG 0.995
Added 1/4 tsp K-meta. My last comment said the high ABV was not obvious. Now it is, enough to unbalance the wine. I expect this one will take several years to mellow out. 06/13/2024
SG 0.995
Racked, added 8 oz glycerin, and bottled.

The slight SG drop may be due to temperatures differences, or it may be that the heat of summer sparked the yeast to finish a tiny bit of sugar.

09/19/2024
SG 0.994

Notes

Yield 31 bottles
Alcohol 16.2% ABV
09/19/2024 The alcohol hotness that was present at the last tasting is not there. The wine is far more in balance than it was. However, I can feel the heat in my stomach, so it’s not a wine to drink a lot of in one sitting.

Color is dark, as dark as the wines to which I added Color Pro.

This is a very rich wine.

. .
. .
. .

Leave a Reply

Your email address will not be published. Required fields are marked *