I idrankthewholebottle Junior Member Joined Feb 4, 2017 Messages 7 Reaction score 0 Feb 4, 2017 #1 What's the best way to take a red wine kit and turn it into a fruit forward, fruit bomb? Asking for a friend.
What's the best way to take a red wine kit and turn it into a fruit forward, fruit bomb? Asking for a friend.
NorCal Senior Member Staff member Super Moderator Joined Apr 18, 2014 Messages 4,014 Reaction score 6,109 Location Sierra Foothills, Nor Cal Feb 4, 2017 #2 The "recipe" is to use nice, fresh, ripe grapes and cold soak for a few days, ferment cold for as long as possible and choose a yeast that gives those characteristics.
The "recipe" is to use nice, fresh, ripe grapes and cold soak for a few days, ferment cold for as long as possible and choose a yeast that gives those characteristics.
GaDawg Senior Member Joined Sep 21, 2012 Messages 1,462 Reaction score 2,022 Feb 5, 2017 #3 Nor, he is asking on a kit thread so he may want to use a kit.
NorCal Senior Member Staff member Super Moderator Joined Apr 18, 2014 Messages 4,014 Reaction score 6,109 Location Sierra Foothills, Nor Cal Feb 5, 2017 #4 Ah, should have taken a better look. Here is a yeast I found that might be a good choice from Scott. "VIN 13 ability to produce fruit forward esters at cool fermentation temps is unmatched" It can ferment all the way down to 50 degrees. So, cold, slow ferment with a suitable yeast should make the kit as fruit forward as possible.
Ah, should have taken a better look. Here is a yeast I found that might be a good choice from Scott. "VIN 13 ability to produce fruit forward esters at cool fermentation temps is unmatched" It can ferment all the way down to 50 degrees. So, cold, slow ferment with a suitable yeast should make the kit as fruit forward as possible.
I idrankthewholebottle Junior Member Joined Feb 4, 2017 Messages 7 Reaction score 0 Feb 5, 2017 #5 Should I use the oak in the kit? Would the aging process be different? Melissa