Recent content by Rotorgoat

Thanks for that. I agree, white wine as long as it’s cold will taste ok. Red wine is very complex. Im not sure I want to risk spending loads of money for it to taste like cooking wine. I can make a good IPA or cold Pinot Grigio but I’ve clearly failed on the rouge. Such a shame

I only added the packet supplied. One red is about 6 months old and is still not good. CC is California connoisseur Merlot. The Kenridge Classic Trilogy was the other. There are lots of people that say their red is as good as super market reds, I just don’t agree. Just feel these red kits can’t...

I’ve now done 3 red wine kits and none of them taste good at all. I’ve done two white and they were both good. It now seems that CC and Kenridge have changed their names and added less juice but put the prices up? Any one tried their new kits? All my red wines have a sulphur type taste. I’ve...

Just racked the Pinot after 7 days as it started at 1082 and only after 7 days it’s at 993. Kept at a constant 20degC. It’s now in a Carboy with about half an inch of fine sediment after a couple of hours. It looked very carbonated but now just has a small layer of fizz at the top. Airlock still...

Great tips, thanks. I think my first attempt is definitely going down the cooking wine route! Opened another bottle of it which has been in the bottle for over three months now. It just has a pong to it which you can also taste. I’m sure if I had had a bottle already then it may pass but I’m now...

Do you have any thoughts on copper to get rid of off smells? Mixed opinions about it being poisonous etc. I see there is a very mild copper sulfite solution you can add? Don’t want to add unnecessary chemicals.

great thanks a lot. Looks like I will have to start liking white wine for a while then.

That was my thought. The white wine was very straight forward and tasted good before it was finished clearing. I think I over thought the red and rushed it! Patience wasn’t on my side. I do love red wine so will persist and learn from my mistakes. It’s difficult not to worry when some of the...

Thanks. The temperature has been controlled by an inkbird 306 probe and heat belt. Set to 21degC. The yeast in all so far has been Lalvin EC118. I will stick to a bit of instinct in the future and rely on the hydrometer.

Thanks very much. One last question. I did a CC 6 bottle Pinot Grigio and the instructions stated to rack after 1.010 SG into secondary. The 30 bottle CC Pinot Grigio doesn’t have secondary, just straight through to degassing??? Very confusing.

Thank you ever so much mate. Since lockdown here in the UK, I was put on a 12 week isolation. So I took up home brewing. I’ve made 30 bottles of red (CC Merlot) which is just about drinkable but will I probably end up cooking with. I then made 6 bottles of Pinot Grigio for my wife and she LOVED...

Thanks very much for your reply. I very much enjoy the process and love wine!!! I just feel I need to know if I’m doing something wrong for me to get off smells? I’m just a bit confused with taking advise from forums which conflict with instructions. I thought the wine kits should have enough...

But as per the instructions, it doesn’t get racked again, it’s bottling time in 7 days?

I’ve just taken another sample and it’s drinkable and defiantly better than the CCMerlot. I wouldn’t call it a sulphur smell now, just an odd smell, very alcoholic on the nose. The CC mErlot smell bad as soon as you open the bottle and tastes the same as it smells. I think this Kenridge one will...

Hello wine makers. I’m just about to give up on making wine as my last two red wines have been rubbish and pretty much taste the same. The first was a CC Merlot and the second is in the fastferment clearing (Kenridge trilogy). I’ve followed the instructions to a T and there is a slight sulphur...