Recent content by Bacci

I got my 2 reds lined up for 2015: WE Eclipse - Barossa Shiraz and RJS Winery Series AUS Pinot Noir. Wanted to throw a Cab in somewhere and was thinking about the AUS Cab/Shiraz Winery Series instead. But I'm guessing the Barossa is going to be a more full-bodied kit based on sampling my first...

Looking to expand upon kits I've made in the Winery Series, want to do either the AUS Pinot Noir or Cab/Syrah, the Pinot looks to be a good choice with the grapepack included and the fact that I only have 4 out of 60 bottles from my 2012 CC LR Sonoma Coast left. Has anyone made the Pinot kit or...

If I remember correctly, the WE Esc OVZ didn't have any post-ferm oak and might be a good candidate for your French barrel, I know I added more french Oak while bulk aging (just bottled and seems to be full-bodied and fruit forward) I guess I could postpone the frozen grape idea for now and go...

I have the WE Eclipse Lodi Zinfandel and Sonoma Chardonnay aging now and results are yet to be determined. I'm staking those and a yet to be made Barossa Shiraz on my future kit making career. (then maybe on to frozen grapes)

Well, I tried a RQ Zinfandel/Petit Syrah from WE that was a non-grape pack and color, body and mouthfeel were all dissappointing, though it did taste pretty good after several tweaks, aging and a bottle or two of topping up or should I say blending with Bogle Petit Syrah.

Sorry, I couldn't get past the Petit Verdot with no grapepak!

ditto! I'm currently looking at frozen grape pails from grapesdirect.com or somewhere that will deliver crosscountry. But do still need a couple of things; 20 gal fermenter for 2 5gal red pails, punchdown tool, large mesh bags for pressing into my bucket w/spigot and of course, MLF testing...

A few comments after reading additional posts; I've made both Red Mt. Cab and Rosso Fortissimo aged them 18 mos or so and they were way overrated compared to this RM Trio (no tweaks other than bulk ageing and sadly only 4 bottles left from 2012, even sadder you can't get it no more). The other...

2012 Cellar Craft LR Red Mountain Trio 2012 Cellar Craft LR Sonoma Coast Pinot Noir Cellar Craft Showcase Argentina Malbec RJS Cru Select German Gerwurztraminer too soon for RJS WS Super Tuscan and CC Showcase Walla Walla Cab/Merlot and WE Eclipse series.

Don't know yet if I should have fermented this Chard kit on some Fr Oak cubes or doing the post oak will come through like I want, but D47 worked really well for me at around 59/65 degrees on my last RJS Cru Select German Gerwuzt, a very noticeable difference from previously making this kit. One...

Here's was/is my plan, I'm at the end of 3rd month of battonage and using 2z AM untoasted and 1z med FR oak chips with this same kit. Now down to stirring once every 2 weeks until end of Sept., then planning to rack off lees. Samples have been fruity, dry and med-bodied, not much oak coming...

the Cru Select RJ Gewuzt is the only kit I've repeated (3x) It's the perfect summer wine.

I agree, I would have them on hand but, but don't why its so hard to find light French/american oak cubes or even untoasted cubes or chips, locally or online. At least from my vendors' supplies. I'll taste after racking off the lees in a few months and decide. A better question would be is...

I just started the Sonoma Chard Ecplise Kit and used D47 yeast. Can anyone comment on results with adding Med French Oak chips once the secondary fermentation is complete. I'm also planning to do battonage stirring over the next few months with the oak?

Bulk aged mine for the last 7 months and been in the bottle for a couple of months now, opened a bottle recently and it actually looks (dark), tastes (plums&currants) and feels (mouthfeel) just like a malbec should, it was be worth it. I did tweak it along the way with 4oz glycerin, RC212, & GC...