Just curious- what makes a kit wine drinkable immediately vs one made from scratch (eg pressing the grapes)? Guessing the kit wine is at lower TA which makes it drinkable sooner but has less aging ability…. Am I on the right track? Anything else?
I agree with you. We’ve made plenty of kits and from what I see they age the same way as wine made from scratch. I’ve done considerable about of research lately on the topic of wine kits vs scratch and I found to pretty much ignore any post or article made before 2017. I don’t know if people the kits just weren’t made as well before then but now they are just as good a scratch wine or even better. Just look at the wine makers mag international conference results. Kits beat out most scratch grapes.Ignoring the Island Mist/ OrchardBreezing Wine cooler style low alcohol, high sweetness kits and those are drinkable so fast due to the low alcohol high sweetness and the non aging intent of them.
Wine made from scratch can be consumed shortly after making just the same as kits. I have consumed white wines and Rose wines, within a month or so of bottling and doing that at the 3-6 months after pitching yeast. However, they get better, if they sit for a bit longer, just like kit wines do.
I think the main reason folks think wine from kits can be consumed so soon has more to do with marketing and that marketing intended to get someone to buy the next kit wine as soon as possible than anything else.
That is a good question. My guess is maceration between crushing and pressing, and probably the use of enzymes.I'm sure there are techniques for processing red grapes which I don't know about. I just can't wrap my head around how they can get the color, tannins, phenols, etc. from a quick press and processing with maceration.
Thank you! I’m glad to be here!Howdy @Tripled92 ,, and welcome to WMT.
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