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A touch of glycerin ( range of 2-4 oz for 6 gal has softened things up without adding sweet perception for us when used on some of the bigger reds in past) or Ultima soft or both would help softening up The mouthfeel and the tannins. Scott labs has a super cool finishing kit for trials.

Yeah I miss basements. A lot of us in Texas make our wine in food grade garbage cans we keep in the bathtub so we can surround with ice baths if it gets too hot or buy lotsa dry ice.....

I did a roussanne and a Marsanne last year - can’t remember which but one was high in malic - did a mlf on it - used both to blend - blown away!!!!! Ours is a really nice wine!!

Actually might be better. You’re using a process called cryomaceration to extract more flavor from the grapes! Cheers

I think this gives you a great opportunity to ferment with multiple yeasts and blend down the road for a more complex wine. Also, you get to see how different yeasts affect the same wine - sounds like a great time to me! In this case blend just a bit before bottling! Cheers

Happy Sunday! Can I blend a kit wine with a red wine made from grapes? I made a tan at last year From grapes and am getting ready to bottle it has gone through MLF and is still lacking something on the mid palate.blending with a kit wine I had in a carboy seems to improve this - I’ve added...

I do agree with salcoco above here's my take 1. In my head it works like this BRIX is when the viticulturist decides to pick. MY SG tells me if I need to add sugar as well as ABV when wine is done fermenting -just easier for me to calculate. 2. I prefer to ferment wines separately with...

So sorry for your loss.

I haven’t done them before .... I should’ve really posted this under the kit forum there’s a lot of info there on juice buckets sounds about the same to me

Still got any carboys? If so what size and how much? Thanks. Kim

Wanted to direct you to the ‘Yeast topic forum’ here. Lots of info on different yeasts preferences inc BDX

Nope but sounds great! Please report back

Really nice group of folks great meetings once a month. We’re pretty new to the group find it on Facebook San Antonio regional wine guild discussion group... pm me with your email if you can’t find it or have questions.

Nice to meet you Stefan! Mea culpa!

I’m guessing you’re Wilhelm, nice to meet you. No, it was the Houston folks last year that didn’t respond - if I got the story correct it wasn’t clear to Ally C. that they only wanted to arrange for their group - not a problem and I can understand that. I’m in San Antonio so For me to get to...

I’ve used a bunch. I go to the morewinemaking yeast description page and find one suitable for the wine that matches my taste. I’ve used rp-15, clos, d80, d254, d21, bm45, assmanhausen, rc212, e1118 - I’m not the most experienced with these but seems to me e1118gets the Job done without...

I’ve done 2-3 dozen kit wines.... this has got to be one of the top 3... if not #1. Make sure you save some and age a bottle one year 2 yrs and 3 years... it’s tough as your first kit but I promise you it will be worth it!

Great question and you’ve gotten a lot of good answers! Here’s mine... 1. AIO - love it gotta have it! I can’t lift a full 23l carboy. 2 I have never overoaked a wine. I’ve tried and tried even with my barrel but they all fall back into a nice smooth blend after a year or so... I love oak and...

I wondered the same thing... thought everyone Else must Be really strong!

Sorry for the late reply. I know some may cringe but I’ve had wine that was too tart or astringent and added a touch a glycerin and found it smoothed things out nicely. For a trial - I’d pour a hole in the paper/foil cover (under that twist off lid ) using a rack then squeeze out a drop and add...