Question:
I am almost at the end of my first batch of wine, and am due to filter tomorrow (Wed). (Cru Select Australain Cab. Sav.) Do I understand you to advise not filtering before bottling? What do you do about the crunchy stuff at the bottom? Pour slowly?
At your present state I would let the carboy sit for another two weeks and then carefully rack to another carboy, leaving all of the lees behind. Let the wine bulk age in the carboy for another eight weeks or so; you will notice that there is little or no sediment in the carboy at this time. Bottle the wine and let it age in the bottle for another eight to twelve weeks. Drink sparingly and note the change(s) in the wine for the next four to six months.
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I would like opinions regarding your personal favourite winemaking kits. The Best Winekits we Have Enjoyed must be Bjergagervin , They Have the best
Range ,The best Value & Definately the Best Flavour.
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Dear Mac: As all of the kit makers learn, sooner better than later, DO NOT FILTER!!! In the fullness of time you will have a wine that is the the envy of connoiseur someliers, your family and your neighbours.
I am almost at the end of my first batch of wine, and am due to filter tomorrow (Wed). (Cru Select Australain Cab. Sav.) Do I understand you to advise not filtering before bottling? What do you do about the crunchy stuff at the bottom? Pour slowly? Pax, — Kipling+ (kcooper at wonder dot ca) Team *AMIGA* Whenever you find that you are on the side of the majority, it is time to reform. — Mark Twain
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<What do you do about the crunchy stuff at the bottom? LEAVE IT THERE. The crunchy stuff along with a small amount of liquid will remain after you rack your wine into bottles. If you try to pour the sediment will mix with your cleared wine. You will risk oxidation if you recap a partially racked carboy and wait for it to settle again(if half full). Michael What a Long Strange Trip it’s been
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I would like opinions regarding your personal favourite winemaking kits.
Stefan: R & J Grape Products produce several excellent kits. They are Canadian based but have now begun distributing in the US. For their 5 litre concentrate kits there is the Grand Cru series of reds and whites. It’s a 4 week kit. Then you have the Cru Select kits which are a six week wine. 16 litres of juice and concentrate which you dilute with water to produce 23 litres. It’s more expensive, but it’s a better kit. Intervine amateur wine competitors are walking away with medals with the Cru Select kits. Recently R & J have begun releasing their "Just the Juice" series. I’m not sure what the US price is, but it’s about $65 CAN. What you get is an 8 week wine kit (which you will bulk age for 6 months to a year before bottling) made from pure juice. The juice has been sulphited so that it doesn’t need to be refrigerated and can be shelved like a kit before fermenting. It’s all the rage around here because it’s as easy as a kit but produces premium wine. The box contains a 23 litre bag of juice (heavy as hang) and an add pack. On the side of the box you’re given the brix, pH and acid which has already been measured and adjusted for you. I’m not a sales person for R & J. Just a satisfied customer. I prefer grapes and fresh juices myself, but if I’m going to go for a kit, I only go with these guys. As far as I’m concerned, they’re the Rolex of wine kits. Jeff
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<That’s good news since I have one fermenting right now. How soon did you drink it and how long do you plan to hold it? I plan to do a white next also, probably Chardonnay. I may have misled you, the red is still in the carboy. It tastes VG for the stage it is at, I am hoping to keep in carboy another week or two, then bottle and hold for a few months before seriously getting into it. It tastes as good now(still in carboy), or better, as the $4.99 Corbett Canyon Merlot I had last nite(and has much better color IMHO). If it improves as I hope I will be really impressed. Michael What a Long Strange Trip it’s been
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I would like opinions regarding your personal favourite winemaking kits.
The best wine kit as far as I am concerned is a red from "Vino del Vida"… Pinot Noir. The oak is barrel-toasted to perfection, as opposed to Wine Art which to me is reminiscent of shavings straight from the plank to the planer. The concentrate is premium quality and beyond reproach. As all of the kit makers learn, sooner better than later, DO NOT FILTER!!! In the fullness of time you will have a wine that is the the envy of connoiseur someliers, your family and your neighbours.
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I have had very good luck with Wine Art. The project holiday wine is very good, and all kits have gne smothly. I can’t say the same for Vin Europa – nothing went according to plan, took forever to reached required s.g., and forever to clear. Never had those problems with Wine Art. – Hide quoted text — Show quoted text – I would like opinions regarding your personal favourite winemaking kits.
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I have only done two so far, I am far more impressed with the Cabernet Sav, from Wine Art Michael <— needs just a couple more bottles to bottle the red.
That’s good news since I have one fermenting right now. How soon did you drink it and how long do you plan to hold it? I plan to do a white next also, probably Chardonnay. Ed http://pages.cthome.net/edhome
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I would like opinions regarding your personal favourite winemaking kits.
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<I would like opinions regarding your personal favourite winemaking kits. I have only done two so far, I am far more impressed with the Cabernet Sav, from Wine Art then the Pinot Chard from Village Vitner. I am going to try a white from Wine Art next to see if it is the kit style or the wine style that has made the difference. Michael <— needs just a couple more bottles to bottle the red.
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