BingingOnBojo
Junior
- Joined
- Nov 19, 2017
- Messages
- 5
- Reaction score
- 0
I'll just start by saying I know time makes kit wines better.
With that said, a friend of mine has commissioned me to make Cabernet Sauvignon for a party in 2 months.
I have made several kits before and currently have a CabSav going.
I was given 2 Vinters Reserve Cab Sav kits and other than that, free reign, with the only catch making it as good as possible to open up in early May.
My plan is to start fermentation w/ Red Star Premier Rouge as opposed to the EC1118. I'm also going to add 1 tsp of tanning powder to primary fermentation and use the oak chips provided.
After secondary I plan on following the kit instructions as is, but adding oak spirals until pretty much right before bottling, and perhaps adding some finishing tannins for added mouthfeel.
I will also degas with a whip and pump.
Any other tips, aside from the obvious "you should have had more time?"
Thanks!
With that said, a friend of mine has commissioned me to make Cabernet Sauvignon for a party in 2 months.
I have made several kits before and currently have a CabSav going.
I was given 2 Vinters Reserve Cab Sav kits and other than that, free reign, with the only catch making it as good as possible to open up in early May.
My plan is to start fermentation w/ Red Star Premier Rouge as opposed to the EC1118. I'm also going to add 1 tsp of tanning powder to primary fermentation and use the oak chips provided.
After secondary I plan on following the kit instructions as is, but adding oak spirals until pretty much right before bottling, and perhaps adding some finishing tannins for added mouthfeel.
I will also degas with a whip and pump.
Any other tips, aside from the obvious "you should have had more time?"
Thanks!