[trashy]

I just noticed that the instructions with this kit say to "Let wine stand until Day 42 in an elevated place cool area (59-66F)"



My house is *never* that cool. Most kits have done fine at 72F.......

[dfwwino]

That's a suggested range that would be applicable to aging any red wine in a cellar conditions (I usually kept mine at 59-62 F; kept meaning I no longer have a wine cellar). Unless you have an air conditioned cellar or some form of refrigeration, I would not worry about it. This is Texas and we have our limitations. A cooler environment would promote a smoother and better conditioned wine. If you are extremely anal, you could set it in a tub with water and wrap the carboy with a wet towel, keeping the towel moist by dipping the bottom edges in the tub of water.

[Dean]

The cooler temps help it to clear better. No worries. They also recommend filtration of this wine too, but many have not even done that. I still have a carboy of mine from last years vintage still bulk aging, and my fermentation room is usually only that cool in the winter.

[Jack on Rainy]

Dean,
Was there any oak with that kit? Did you add any?

[Dean]

No, there was no oak, and I did not add any. This kit is perfect without any modification. I think oak would detract from both the chocolate and hint of orange flavor.

Even traditional ports are made in neutral barrels, so I don't think port should have a lot of oak taste.

[Jack on Rainy]

Thanks Dean,
I racked this one last week and topped up with 1/2 cup grand marnier and about one cup of brandy. I tasted this while racking and thought the chocolate flavor quite strong and the Orange a bit light hence the topping up concoction.


Think I'll let it bulk age for a while and bottle later this summer. It certainly has promise, though.