Other Tweeking Cheap Kits

Discussion in 'Kit Winemaking' started by joeswine, Dec 11, 2015.

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  1. Mar 7, 2016 #201

    joeswine

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    In the mix

    The WE/ Moscato is just right for her good balance of, sweet and flavor on the other hand Kate made a coconut Frascata from Cornocopia /amazon and it was a great clean tasting white with a coconut background a great summer wine and not a IM style either.:HB. remember what I stated in the beginning these are not a contender for the wine of the year but a decent everyday table wine you can twist. That's is what this thread is all about.
     
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  2. Mar 8, 2016 #202

    Dentman

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    Hey Joe, update on the Pino Noir and 2 Cab kits from november. The Cabs are still in a glass carboy but i did bottle the Noir a few weeks ago. Let me tell you its rich, earthy flavor is all I can say; full of body. WOW!!! I admit it still has a "young" taste to it. Ever so slightly out of balance perhaps. But its only been in glass for 2 months. Thats way too early to make any kind of decision other than its really progressing nicely.

    This week I ll be ordering 1 maybe 2 more kits for Spring before the chilean buckets show up. I see these currants for Malbec, perhaps ill try that. thanks Joe!!
     
  3. Mar 8, 2016 #203

    corinth

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    Last edited: Mar 8, 2016
  4. Mar 8, 2016 #204

    thruhike00

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    Joe,
    I am bulk aging the Fontana merlot and cab for awhile and then they are going into an oak barrel for finishing. Both small samples are good so far, but I have always thought the merlot was a winner. Made doubles of both kits as I have an 11gal barrel with a couple of extra bottles for the angels share when its in the barrel. I bumped the ABV and added raisins to both with some tannin. Did not do the reduced 5gal as suggested, but think the barrel aging with help.

    As for the whites, I am still not a big fan of the cheap kits. Have made multiple kits of the pinot grigio and chardonnay both as full 6gal and reduced 5gal kits. Followed your suggestions for helping the kits and still think the taste is ok but not great. The chardonnay with some oak is the better of the two IMHO (and other friends that have tried my kits). The chardonnay is better after some aging but the pinot grigio is just not that good.

    I will update on the two Fontana reds after bulk aging and their time in the barrel for final opinion but I like the merlot a lot and think its a great value.
     
  5. Mar 8, 2016 #205

    Tnuscan

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    I am doing a Merlot and Malbec. They are in the clearing process now. I am more excited about these kits, than any I have made. Joe, your tweeking process helped me see that I am in control of the outcome, and can change things to fit my taste. Your threads continue to open my eyes to different possibilities. As I finish these kits I am planning ahead to tweeking more in the future. I'll be thinking outside the box and having lots of fun.
    Thanks again!!
     
  6. Mar 8, 2016 #206

    wineforfun

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    Will give them a look over. I want something I can get off of Amazon for this next one as I have $40 in certificates to use up.
     
  7. Mar 8, 2016 #207

    joeswine

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    PINOt GRIS

    what type of application did you use 6 gal//5gal// did you use any zest ?
     
  8. Mar 8, 2016 #208

    joeswine

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    Toms wine kits

    HERES TOM AND CAROL, so far he has done 8 of these kits we just racked three last week and will bottle them next week..........follow:f

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  9. Mar 8, 2016 #209

    joeswine

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    Toms wine kits continued

    follow the flow .............................

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  10. Mar 8, 2016 #210

    BigSell

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    Joe,

    Have two tweeked batches in the final stages of carboy aging. Both are WE kits prepared to 6 Gal.

    First is a Pinot Noir, unfortunately I did not capitalize, just added golden organic rasins( thought was to preserve the Pinot color). Wine is really fruit forward and thin, going to add 1 Tsp of Tannin Riche, wait 3 or so weeks, filter and bottle.

    Second kit is a WE Sangiovese, followed the Joe protocol, capitalized to SG 1.104, Med toast American oak in the primary. Once rack to secondary, added 1Tsp of genaric tannin. After 60 days tased so good the wife and I thought about just putting straws in the carboy and drinking! Going to taste in a few more weeks, may add some Tannin Riche now that I have some to see what it does. Will then filter and bottle, pretty sure this batch will not last, may have to get another one going fast.

    What would you suggest for a dry Riesling?
     
    Last edited: Mar 8, 2016
  11. Mar 9, 2016 #211

    Dentman

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    Added grapefruit zest in primary of pino grigio, it was grapefruit early on but now has lost its flavor. Add more grapefruit? the wine finished the second week of January.
     
  12. Mar 9, 2016 #212

    joeswine

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    In the mix

    if you added the zest that's good don't expect a grapefruit taste it adds to the back end finish, should be acidic in taste. refreshing to the palate. :HB if you want to yes add more zest.
     
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  13. Mar 9, 2016 #213

    joeswine

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    This is my theory on whites, if your doing a cheap kit reduce the volume,if you doing a vintners go with the mfgs. process using a home made fpac this will add some body to the mix, for sure, as you move up the price scale of kits, the higher, the more you need to concern yourself with the abv.:rdo this goes for whites only in my book, got it! let your taste buds prevail...at all times.:db..
     
  14. Mar 10, 2016 #214

    jdwebb

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    Well Joe, I'm patiently waiting on my Pinot Noir to finish in secondary. When it gets to .998 I'll rack it to a clean carboy, stabilize and degas it. Then begins the clearing and aging process.
     
  15. Mar 10, 2016 #215

    Tnuscan

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    Hello Joe,
    Ok, March 2nd degassed and stabilized Fontana Malbec and the Merlot, according to your thread, following everything to a T. It's been 7 days under Headspace Eliminator. Should I thieve me a couple of thimbles full :HB or leave it alone for 2more weeks. It's killin me Joe, it's killin me. :tz
     
  16. Mar 10, 2016 #216

    Tnuscan

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    Ok I couldn't stand it any longer, I snuck me a taste. "Hey Mikey, Hey Mikey... Mikey likes it." That one goes back a few years. Ok back to the subject. MERLOT- I know it's way too early to tell, but to the nose I sensed the added heat(abv) and picked up notes of berry and plum(I did add a couple plums to the saute'). On the palate, the added abv I liked, the flavor not there yet, but I know it will be. Just needs a couple months time I guess. Still very excited with these kits. I'm hooked, I like tweeking. Please don't fall asleep on me..

    On Next Kit
    I know it's not suggested to do on reds, but I'm, thinking of not stabilizing--/half of the kit/-- after fermentation, and trying Battonage , for a month. I would like to add more mouthfeel ( a thicker, buttery taste).
    How do you feel about this??
     
  17. Mar 10, 2016 #217

    Tom

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    Guess what? slowly getting my hair back:HB
     
  18. Mar 10, 2016 #218

    joeswine

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    TAke it slow grasshopper, take it slow,it's fun putting your personal stamp on your wine,win lose or draw, we learn from each other.
     
    Last edited: Mar 10, 2016
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  19. Mar 10, 2016 #219

    Tnuscan

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    Lol. Heard that one a lot in my youth, especially from Pa.(Grand father) many decades ago.
     
    Last edited: Mar 11, 2016
  20. Mar 11, 2016 #220

    jdwebb

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    Joe, I'm still sitting at 1.100, have a feeling CO2 might be holding the hydrometer up, should I start degassing even though we're still in early secondary? It was racked 6 days ago at 1.100. Its still fermenting by the way...
     

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