Register Now!

Wine Making & Grape Growing Forum > Wine Making > Kit Winemaking > Packlab Raisins/Currants for Barolo


Reply
 
Thread Tools Search this Thread
Old 10-30-2013, 08:50 PM   #1
TODDO
Junior Member
 
Jan 2012
Posts: 19
Liked 1 Times on 1 Posts
Likes Given: 1



Recommendations to "beef-up" a Paklab Barolo kit ?

 
Reply With Quote
Old 10-31-2013, 05:24 AM   #2
dangerdave
Chief Bottlewasher
 
dangerdave's Avatar
 
Jul 2011
Posts: 2,665
Liked 714 Times on 436 Posts
Likes Given: 623


I love currants in red wine. That would be my choice.
__________________
Bronze Medal: WMT (Unofficial) Strawberry Coastal White Wine Contest
Honorable Mention: WMT (Unofficial) Welch's Wine Contest
Gold Medal: WMT (Unofficial) Dragon Blood Variant Contest

My Labels
Danger's Lab...Keep Out!!!

"Wine is sunlight, held together by water!" Galileo Gallilei

 
Reply With Quote
Old 10-31-2013, 08:35 AM   #3
salcoco
Veteran Wine Maker
 
salcoco's Avatar
 
Jan 2007
Posts: 1,430
Liked 417 Times on 320 Posts
Likes Given: 1


what does beef up mean. If you want to add tannins I would add oak after fermentation is complete. any other additions will unbalance the wine. Barolo is a bold red. I would also keep from adding sugar to increase alcohol as this will also unbalance the wine.

If you want a good Barolo buy a high end kit.

 
Reply With Quote
Old 10-31-2013, 09:29 AM   #4
kevinlfifer
Senior Member
 
kevinlfifer's Avatar
 
Jan 2012
Posts: 526
Liked 180 Times on 106 Posts


My notes on 3 Paklab Barolo kits. All the cheap kits.

1.
Addition
Aug 04, 2012
1 cup Sugar
1 cup oak plus medium boiled in 1/2 cup water- all added
1/2 tsp peptic enzyme
2.5 kg Paklab shiraz grape pack
Really good results on this one, ALL GONE! Rocky liked it too.

2.
Addition
Aug 18, 2013
3 lb frozen blackberries = bagged
3/4 cup Med Oak plus
1 cup sugar
1/2 tsp Peptic Enzyme
Saw this tweak on th forum, Shows promise. Drinkable now.

3.
Sep 04, 2013
1/2 cup Med toast oak plus
1 cup sugar
1 tsp peptic enzyme
4 lb marquette skins
1/2 cup limestone gravel
1/2 tsp k-meta
Acid was high from Marquette skins. thus the limestone. This one will need more time in the bottle but has good complexity.


 
Reply With Quote
Old 10-31-2013, 09:47 AM   #5
kevinlfifer
Senior Member
 
kevinlfifer's Avatar
 
Jan 2012
Posts: 526
Liked 180 Times on 106 Posts


By luck of the draw none of the Barolo kits have been tweaked with Zante Currants (tiny raisins) I've used the currants in many Paklabb kits:

NERO D AVOLA-CAB. SAUV (20oz)
Italian Maerlot Reserva Chateaux (20oz)
Sangiovese (10oz)
Chilian cab-merlot (20 oz)

All the above are nice everyday drinks.

 
Reply With Quote
Old 10-31-2013, 05:59 PM   #6
TODDO
Junior Member
 
Jan 2012
Posts: 19
Liked 1 Times on 1 Posts
Likes Given: 1


Not expecting anything approaching a true Barolo, of course. It's just a good opportunity for some experimenting.

Thanks for your notes kevinlfifer.

I was thinking 1 lb raisins, 1 tsp tannin and a cup med french oak chips in the fermenter.

If it turns out terrible, no big loss.

 
Reply With Quote
Old 10-31-2013, 09:53 PM   #7
TODDO
Junior Member
 
Jan 2012
Posts: 19
Liked 1 Times on 1 Posts
Likes Given: 1


[QUOTE=kevinlfifer;463495]My notes on 3 Paklab Barolo kits. All the cheap kits.

1.
Addition
Aug 04, 2012
1 cup Sugar
1 cup oak plus medium boiled in 1/2 cup water- all added
1/2 tsp peptic enzyme
2.5 kg Paklab shiraz grape pack
Really good results on this one, ALL GONE! Rocky liked it too.




Did you oak in primary, bulk, or both?

 
Reply With Quote
Old 11-01-2013, 06:07 AM   #8
Boatboy24
No longer a newbie, but still clueless.
 
Boatboy24's Avatar
 
Mar 2012
Posts: 9,342
Liked 4369 Times on 2632 Posts
Likes Given: 7279


Is this the Vino Italiano?

I did one 18 months ago and used BM45 and gave it some Med+ hungarian oak in bulk. It ain't half bad. I have an Eclipse Barolo in secondary now. I expect it will be slightly better.

 
Reply With Quote
Old 11-01-2013, 09:24 AM   #9
kevinlfifer
Senior Member
 
kevinlfifer's Avatar
 
Jan 2012
Posts: 526
Liked 180 Times on 106 Posts


I used med toast chips in the primary. I boil the oak and add the water as well to extract the flavor a bit faster, because I have a high ambient temp. and fermentation is quick.

This was their Amore line. Still a 5.1 L kit same as the Vino Italiano.

What your planning should work well.

To Boatboy " Ya Think!"

I've never done a top end Barolo yet, but from the results of the cheap ones I think I'd like it. It's on my to do list.


 
Reply With Quote
Old 11-01-2013, 10:42 AM   #10
Boatboy24
No longer a newbie, but still clueless.
 
Boatboy24's Avatar
 
Mar 2012
Posts: 9,342
Liked 4369 Times on 2632 Posts
Likes Given: 7279


Quote:
Originally Posted by kevinlfifer View Post
I used med toast chips in the primary. I boil the oak and add the water as well to extract the flavor a bit faster, because I have a high ambient temp. and fermentation is quick.


To Boatboy " Ya Think!"
Yep, just a touch of sarcasm there.

 
Reply With Quote
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
Red currants oliveking Country Fruit Winemaking 3 07-16-2013 06:21 AM
Mosti Mondiale Meglioli Barolo Comes with raisins and grape pack robie Kit Winemaking 13 02-24-2013 03:22 PM
Mosti Mondiale MM LE Barolo/Amarone - Grapes or Raisins Dilema? DrJayman Kit Winemaking 42 03-09-2012 05:39 PM
Mosti Mondiale Barolo Raisins Question rem1 Kit Winemaking 7 05-09-2008 01:41 PM
Raisins in Barolo Queen P Food, Pairing & Craft Foods 8 01-07-2008 09:11 AM


Forum Jump