Hi Frank, hows the trucking going? - Bill.....
This is the same question that I asked of George the other day, his response was not to raise the ABV more then 3% ,( on the cheaper Kits), because of loss of flavor... roughly 1 lbs sugar/ 1% change in ABV per 6 gal batch. this was my understanding of his comments, hope it is correct. That being said.... would the sugar be added during the primary stage or can it be added anytime before the wine is stabilized? (it would make sense to do it sooner rather then later) add it before
On the same lines as Pizz65 is , most kits say that a given wine can be consumed in xxx # of months, but is best after xxx # months or years. My question is about the later part of this statement ....
If a wine peaks after 1 year , how long will it keep and still be a good wine? Does it make a difference from the cheaper kits to the more expensive kits? Or does it make a difference how it is stored? Or is it a combination of these factors? It is a combination of all these. More alcohol stores longer. All the other factors influence aging. As a rule drink the cheap kits up sooner. The more expensive kits drink most of it up in the 1-5 year range and maybe age a few bottles another year or two.