Boatboy24
No longer a newbie, but still clueless.
Just received this one today and am hoping to start this weekend. Came with K1-11V yeast, which I think I'll use (not sure I have anything better on hand). Any other recommended tweaks?
WineXpert Private Reserve Yakima Pinot Gris
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Flavors and aromas vary greatly from region to region and from style to style. But common features include notes of pears, apples, stonefruit, tropical fruit, sweet spices and even a hint of smoke or wet wool. That's the description I found on one site for pinot gris. So maybe some addition of pears cooked down with the base, although I tend to do much less tweaking to the higher end kits.
I have done the Eclipse version of this, and loved it. I fattened up the alcohol to 1.101 SG, and used D-47 and sur-lie aging. Like Craig, I don't usually add much to high-end kits, but, if I were going to add a fruit to this, it would be apricots. To me, fat-style Pinot Gris wants to be redolent of apricot.
Boatboy24
No longer a newbie, but still clueless.
I don't do too much to high-end kits either - especially white wine. Thinking I'll go w/ the kit yeast, and maybe some tannin in primary.
Handy Turnip
Member
I'll be following this one with interest as have been tempted by this one - look forward to the updates.
You just have to ferment something don't you! LOL!
Boatboy24
No longer a newbie, but still clueless.
I bottled a batch two weeks ago and have an empty carboy that's bugging the heck outta me!
And with my dad taking 1/3 or more of my production for the last few years, my supply is suddenly running low. 
Made 3 of these kits last year, one is in bulk age now. Made them all without any tweaks and loved the end result. Now I am curious if the recommended tweaks the senior members suggested would improve it. Please keep us updated if you decide to tweak the kit.
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