I've got a number of kits in the pipeline now, CC Syrah, CC Cab-Merlot, CC Rosso Fortismo, and CC Riesling, and a bottle RJS Sauvignon Blanc and WE Luna Red.
All the reds have all had a very similar distinct sweet smell during fermenation and during rackings. The Luna Red has been bottled a little over a year and it now seems to be fading away.
How soon do others notice the 'kit taste' aroma? Is this what I'm smelling? Do you notice it during fermentation? I'm noticing it after fermentation gets rolling along after a couple days.
I'd started this thread regarding the aroma earlier: http://www.winemakingtalk.com/forum...during-primary-fermentation-42384/#post473060
I also emailed with finevinewines (where I've purchased most of the kits) abou the aroma and they said they'd never heard of anything quite like it. However after reading more about 'kit taste' I'm thinking that's just what I'm experiencing on my reds. The whites haven't had this issue. The SB had a bit of the aroma while fermenting but it was gone when it was bottled and tried after six months.
For my latest batch (the Rosso Fortismo) I used a different brand new fermenter and the results were the same.
All the reds have all had a very similar distinct sweet smell during fermenation and during rackings. The Luna Red has been bottled a little over a year and it now seems to be fading away.
How soon do others notice the 'kit taste' aroma? Is this what I'm smelling? Do you notice it during fermentation? I'm noticing it after fermentation gets rolling along after a couple days.
I'd started this thread regarding the aroma earlier: http://www.winemakingtalk.com/forum...during-primary-fermentation-42384/#post473060
I also emailed with finevinewines (where I've purchased most of the kits) abou the aroma and they said they'd never heard of anything quite like it. However after reading more about 'kit taste' I'm thinking that's just what I'm experiencing on my reds. The whites haven't had this issue. The SB had a bit of the aroma while fermenting but it was gone when it was bottled and tried after six months.
For my latest batch (the Rosso Fortismo) I used a different brand new fermenter and the results were the same.