Quantcast

my 1st california connoisseur zinfandel blush..

Wine Making Talk

Help Support Wine Making Talk:

whitty

Junior
Joined
Nov 29, 2009
Messages
10
Reaction score
0
just purchased my 1sr california connoisseur zinfandel blush 30 ltr kit,it was a bit pricey for my first brew but thought what the hell,just hope i dont screw it up...lol...has anyone tried this kit....?
 

cpfan

Senior Member
Joined
Nov 5, 2006
Messages
4,867
Reaction score
193
whitty:

When I ran a Ferment on Premises store it was fairly popular. Not what I would consider pricy. Calif Conn was almost the cheapest line in the store.

However, I consider it a very good choice for a first timer. Ready to drink young. If you like your Zin Blushes off-dry or sweet, you will have to sweeten it somehow. It does not come with a sweetening pack (at least it didn't 2-3 years ago).

Store.
 

whitty

Junior
Joined
Nov 29, 2009
Messages
10
Reaction score
0
ok thanks, i guess just add more sugar before i pitch the yeast....if thats right that is..........
 

cpfan

Senior Member
Joined
Nov 5, 2006
Messages
4,867
Reaction score
193
ok thanks, i guess just add more sugar before i pitch the yeast....if thats right that is..........
If you add sugar prior to pitching the yeast that will increase the alcohol but not sweeten the wine. To sweeten, add after adding the K-meta and sorbate additives (packages 3 & 4).

Steve
 

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
269
Like cp said, you ill have to stabilize your wine with the supplied K-meta and sorbate and then sweeten with either a wine conditioner sold at any wine supply store or even better and cheaper, a simple syrup made of 2 parts sugar to 1 part boiling water and cooled down after dissolved.
 

Hillbilly Bill

Senior Member
Joined
Nov 24, 2009
Messages
343
Reaction score
3
Like cp said, you ill have to stabilize your wine with the supplied K-meta and sorbate and then sweeten with either a wine conditioner sold at any wine supply store or even better and cheaper, a simple syrup made of 2 parts sugar to 1 part boiling water and cooled down after dissolved.
Wade... I believe you are a disciple of using table sugar to back sweeten... I was wondering if it might be better to use lactose and/or maltose to minimize the possibility of any further fermentation?
HB
 

Latest posts

Top