Cellar Craft CC California Reserve Merlot
- Thread starter Vince
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Jack on Rainy
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I hear you Vince. I've got a couple kits calling right now!
I started the same kit last Friday. Racking to secondary this afternoon. Smells REALLY good already. I'm considering adding some more oak during secondary though. That little light toast pack they gave me with the kit just doesn't seem like it's going to be enough. Hmmmm......
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Eitherthat or the Hungarian Oak would do it some good. Three Ounces should be good.
Okay, just racked and added all the fining stuff. Smells REALLY good. I had the added oak during the secondary and now I wonder if I should put a little more in during fining. I guess I'll taste it in a couple of days and decide then. One question though. What is the ideal temperature for this step of the process for a Merlot? Should I put it in the basement (55-60 degrees) or keep it upstairs where it's warm? I know the warmer temps will help it to clear but the lower might help with any tartaric crystals. Any suggestions?
Hi millzy64,
I'd leave it at room temp so you'll get better oak extraction and better sense of flavor when you test it daily. The cooler temperatures will mask flavor andaromas unless you let your glass warm up a bit. As far as thetartaric crystals go,cooler temperatures (40 and lower) and a longer (few weeks)stay willget those to drop so make them seperate processes from the finings and oak additions. I would try to get the finings and oak out of the way until you are happy withthem and thencold stabilize the wine. Don't wait too long, spring is around the corner.
I have the same kit, very pleased with it thus far also. George's reccomendation, thank you George!
I'd leave it at room temp so you'll get better oak extraction and better sense of flavor when you test it daily. The cooler temperatures will mask flavor andaromas unless you let your glass warm up a bit. As far as thetartaric crystals go,cooler temperatures (40 and lower) and a longer (few weeks)stay willget those to drop so make them seperate processes from the finings and oak additions. I would try to get the finings and oak out of the way until you are happy withthem and thencold stabilize the wine. Don't wait too long, spring is around the corner.
I have the same kit, very pleased with it thus far also. George's reccomendation, thank you George!So I started this kit 2 months back on January 6th and just tasted it. It is very good, full and fruity with a little oak. I was suprised at how much body it has for being so young. I'll definitely do another cellar craft kits with a grape pack again. Just which varietal?
We filtered and bottled our kit a couple of weekends ago. It is amazing. It was so clear that the filtering probably wasn't necessary but I just ran it through the coarse filter for good measure. We added 3oz of dark American oak while it was clearing and it was just right. I agree with Vince, an amazing body and nice long finish for a 5 week old wine. It's going to be hard to let it rest! We did a CC Old Vine Zin with the grape pack last fall and it is fantastic. If you like the reds, you might want to try that one next.
quntumleap
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I am ready to bottle this wine after 3 months ageing in the carboy. This wine is very clear after fining and the taste is excellent. I agree, this one will be hard to let age. It should get better and better. Very complex for a 12 liter kit.
John
John
