#12 Velvet Submission

Aug 16 2025

Started by measuring SG of `Cellar Master - 28 Day Wine Kit - Shiraz`. Approximated SG of pure juice at 1.313.

Mixed 3.15L of juice with 6.6L of water for a measured starting SG of 1.100. Estimated starting SG at 1.101. Estimating following qualities after adding 0.65L xylitol water (3:1 mix by weight) after primary fermentation. Using 18.9L plastic bucket as primary fermenter.

• Alcohol: 12.43%
• Residual Sugar: 60g/L
• Final Volume: 10.4L
• Final SG: 1.023
• $/L: 4.80

Mixed in air for about 15 min with long spoon. Added half a packet of Lalvin EC-1118 on top, but did not mix. Covered loosely with mesh to keep bugs out and placed in warm spot.

Aug 24 2025: Measured SG at 1.004. Bubbling is slowing down heavily. Waiting until SG is at 0.998 or below.

Aug 28 2024: Measured SG at 0.999.

Aug 31 2024: No more bubbling. Racked into a 4L and 5L carboy. Have about 0.75L left over. Degassed with a stirring rod attached to dremel for about 10 min.

• Appearance: 0/3 - Objectionable. Cloudy. Burgundy Red.
• Aroma: 4/6 - Good. Fruity. Hot. Smells like a rose. Strong boquet.
• Taste: 3/6 - Pleasant. Light bodied. Acidic.
• Aftertaste: 2/3 - Good. Slightly drying. Puckering.
• Overall: 1/2 - Good.
• Pleasant: 10/20

Added half a packet of sulphite (1.8g) and half a packet of potassium sorbate (1.75g). Mixed for one min.

Topped off with un-degassed whine. Attached airlocks. Storing in cooler area.