Anybody try Jack Keller's Cabernet Sauvignon?

[jethro]

Okay, I learned from reading this forum and wikipedia that wine has the same name as the grapes from which it is fermented. For example, Cabernet sauvignon is a red wine made from Cabernet sauvignon grapes.

I am actually thinking of making Cabernet sauvignon, from Jack Keller's recipe, since I couldn't find one in the Recipes folder of this forum.

http://winemaking.jackkeller.net/reques18.asp

If I interpret his instructions correctly, this should take from 1 yr. 5 mos. 19 days to 2 yr. 3 mos. 6 days
from the time I pitch the yeast. Does this sound right?

Has anybody made this wine? How did it turn out?

Haven't yet checked at my home-winemaking store but I am guessing that I can buy this juice anytime of
year in frozen form? Am I wrong? And is this wine likely to turn out good for a newby like me?

 

[LoveTheWine]

This procedure looks pretty sound.

Adding a grape pack to the primary and doing an MLF on the wine (provided it is pure fresh juice) would be a good addition to the recipe. I would use oak cubes or spirals in place of the chips as well.

Also most juice pails have Sulfite (Campton) added already. If so omit the Campton tablets at the beginning and add before bottling instead.

 

[jethro]

Okay, Aaron, I will ask the vendor about omitting the Campden tablets, thanks. What is a grape pack? Is it better than using raisins?
I will see about getting the special yeast for doing MLF in secondary too.

 

[LoveTheWine]

Okay, Aaron, I will ask the vendor about omitting the Campden tablets, thanks. What is a grape pack? Is it better than using raisins?
I will see about getting the special yeast for doing MLF in secondary too.

Here is a thread about grape packs you can buy:
http://www.winemakingtalk.com/forum/f86/grape-skin-packs-available-36371/

It is dried or wet grape skins that are added to get better flavor, color, tannins and body to your wine as pure juice tends to lack some of these qualities. I haven't used raisins so I wont comment on the use of them.

It's ok if your vender adds the sulfite but just ensure if he does that you don't as well as too much sulfite would be bad.

Here is a good read on MLF:
http://morewinemaking.com/articles/how_to_mlf


Feel free to ask lots of questions on the various steps involved.
Lots great users on the forum will chime in and help out.