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Old 08-31-2013, 12:53 PM   #21
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Wine is still a bit over-oaked but beginning to mellow. Planning to bottle in the next couple of weeks and then forget it for a few more months. Also started the Barolo kit from the same company but only rehydrated to 5 gallons and added raisins.

I know I could get better quality kits, but for less than $40 with a sale on amazon I couldn't resist trying the Barolo

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Old 08-31-2013, 04:06 PM   #22
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That Barolo was my first wine. I made it to five gallons and used BM45 yeast. Gave it a fair amount of Med Hungarian Oak while I bulk aged it for 3 months. I just had a bottle a couple weeks back and at 18 months, its a pretty decent table red - especially for $2/bottle.

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Old 08-31-2013, 05:00 PM   #23
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Yea, I use medium toasted French oak in a lot of my wines. You have to start tasting about a week in to gauge the right amount. That's with about one cup in six gallons. I have found, for most wines, the two week mark is good for me.
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Old 12-20-2013, 09:49 AM   #24
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I just opened a bottle of the Amazon $37 Barolo kits that I made. I added:
3 lb
frozen blackberries = bagged
3/4 cup
Med Oak plus
1 cup
1/2 tsp
Peptic Enzyme
Tasted really quite good

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Old 12-20-2013, 11:50 AM   #25
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Great. Sounds good. Did you make a 6 gallons or 5?

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