I just started the kit and it came with oak chips for primary (60gr if i remember correctly) and 30gr french oak cubes for the secondary. I think i will add at least 30gr more and i'm gona bulk age it for at least 6 month.
I just made a 15L batch of tart cherry wine. The wine taste pretty balance right now but would be better with a little more acidity. I would like to balance the level of acidity at bottling. What would be the amount to start with. 1 tsp?
I just dit the Eclipse sauvignon blanc. It's almost a year old and it's really good. Pretty dry, fruity with a hint of grapefruit zest, but would like more of the mineral notes and the grassy side of some sauvignon blanc. Is there a kit that is more herbaceous? Maybe the selection chilean...
I serve it with 2 psi only. With time, the wine start to be a little bubbly, but not much. I may try a sparkling wine with the last 2 gallon. I think it should be a good wine to try it.
Just kegged the wine yesterday. I made it dry by the addition of all the f-pack during active fermentation and used the QA23 yeast instead. Very fruity, it will be so good all summer long. With no sorbate, i can start drinking it pretty soon...
At one month, it's pretty nice. It was fermented with skin and juice from mosti mondial and the tannins are nice. I added 2 sticks of american medium oak and i will forget it for a couple of month before bottling.
The wine bags are from astropaq. They are 1.5L bags, but also available in 750ml or 3L. For me, the 1.5L are the perfect size. After a year no sign of oxidation at all.