Other Tweeking Cheap Kits

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

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  1. Mar 11, 2016 #221

    joeswine

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    Question, how long were you in primary, what kit is this,what was your starting SG. Don't do anything until we talk .you can always pm me also.
     
    Last edited: Mar 11, 2016
  2. Mar 11, 2016 #222

    jdwebb

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    Joe,

    Fontana Pinot Noir
    1 pound mixed blackberries & raspberries
    Mixed to 5 1/2 gallons
    BM4x4
    SG 1.100
    Fermented for 10 days in primary until 1.000 (my bad, I think I posted 1.100 before)
     
  3. Mar 11, 2016 #223

    joeswine

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    Let it sit longer, walk away, it's in a carboy with a air lock just let it sit, two weeks. Then do racking and add chems, go slow ,stay the course.
     
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  4. Mar 12, 2016 #224

    jdwebb

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    OK, thanks Joe.
     
  5. Mar 12, 2016 #225

    Tnuscan

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    Joe I came in this evening and thieved me a couple more thimbles full. I wanted to compare the Fontana Merlot( tweeked)kit to the more expensive Merlot kit I made a week earlier. Tweeked kit at 8 days after stabilizing is far better than the other at 15 or 16 days after stabilizing. So right now your my new hero :spm So I am confident that it will fall right into place in the following months, still in the lead. This means More Wine For Me.:db
    Thanks Joe
     
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  6. Mar 12, 2016 #226

    joeswine

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    Cheap kits

    this week I went up to Delran to help Tom bottle a few kits ,this is what we did, a black berry pino noir and a pino grigio..

    IMG_20160311_120543929.jpg

    IMG_20160311_120838720_HDR.jpg

    IMG_20160311_123202426.jpg

    tom.jpg
     
  7. Mar 12, 2016 #227

    Mismost

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    Piddled around with my tweaked kits today....

    Added the clarifying packages to the Malbec...seemed very still, no gas...tasted good. Added a cup of medium toast cubes

    Racked the Wildberry Shiraz , not crazy about that one...it can with a fruit pack, I only used 1/2 the pack in the primary. Glad I did because it is very berry flavored. While I was ehhhh so so, my wife loved the taste. It still needs to come down a few points to dry

    Now, the Pinot Grigo with apricots.....racked it off the fruit and into a secondary...it's cloudy yet and needs to keep cooking, but that fruit is special, this is going to real good...maybe not a classic PG, but it's gonna make a real nice bottle.

    Jacked with a really dry Apple cider, will bottle that tomorrow. Brewed a 5'er of a brown ale just to keep my finger in the beer garden.

    One of these days, I gotta learn how to drink like a fish!
     
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  8. Mar 14, 2016 #228

    wineforfun

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    @joeswine How long are you aging these cheap kits in the carboy? My malbec just got racked this weekend off some lees from the clearing stage and is going to age for 2-3 months, or so that was the plan. Or do you bottle up sooner?
    Grabbed a glass of it and it isn't too bad. Had just got home from the gym so the 14% ABV started working quick. :)
    Just as you say, comparable to a $7-$8 bottle of wine. I may add some more oak to it as it is light on oak flavor for me. Definitely fun to mess with these as you aren't out a ton of money if you screw it up and it is still very drinkable.
     
  9. Mar 14, 2016 #229

    joeswine

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    In the mix

    When the wine is still and you do not need to make any corrections, let it sit for two or three weeks then bottle and enjoy after all this is supposed to be a HOBBY, correct!.....enjoy your creation, don't think about it to much.:HB

    IMG_20160311_123202426.jpg

    10.jpg
     
    Last edited: Mar 20, 2016
  10. Mar 20, 2016 #230

    jdwebb

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    OK Joe, here we are

    Fontana Pinot Noir
    1 pound mixed blackberries & raspberries in fruit bag
    Mixed to 5 1/2 gallons
    BM4x4 rehydro'd with Go-ferm
    SG 1.100
    Pitched on 2-23-16
    Fermented for 10 days in primary until 1.000
    Racked to carboy on 3-4-16

    Currently on 3-20-16
    SG 0.998
    PH 2.9
    Quite tart
    Topped carboy off with a bit of Pinot Noir we had laying around!
     
  11. Mar 20, 2016 #231

    joeswine

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    in the mix

    PHP:
    what do you think so far,how are the rest of you cheap kit maker's coming along ,pro's and Con's
     
  12. Mar 20, 2016 #232

    Tom

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    With Joeswine I bottled a Malbec and a Shiraz. Both were tweeked to 1.100 for 5 gallon. My "taster" (wife) said it was great.

    2 weeks ago I bottled a Blackberry Pino Noir. 1.5 # of blackberry in secondary. This 2 was "tweeked" to 5 gal and 1.100
     
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  13. Mar 20, 2016 #233

    Tom

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    When did you add the fruit?
     
  14. Mar 21, 2016 #234

    joeswine

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    JD what do you think so far ? Take it slow on the process there's. Plenty of time.Tomhow did the BlackBerry pino turn Out? Fill us in okay.
     
  15. Mar 21, 2016 #235

    jdwebb

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    Fruit was added with the juice right at the start.
     
  16. Mar 21, 2016 #236

    jdwebb

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    I think its a bit tart, not sure what the blackberry might have added, but was hoping for more blackberry on the back end. Not much mouthfeel, all I get is tart. Ferment went well, I held it at 68º.
     
  17. Mar 21, 2016 #237

    joeswine

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    I am I correct you added mixed berry mix,did you start with a 5 gallon batch?
     
  18. Mar 21, 2016 #238

    wineforfun

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    @joeswine Have you done the Fontana Premium Reisling? Looking at it next for my wife as she is a sweet wine drinker.
     
  19. Mar 21, 2016 #239

    joeswine

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    In the mix

    Jd Webb.........did you use the mixed berries? the tartness is do to the acidity of the berries, did you start with a 5 gallon batch and was this a Fontana kit?


    Wineforfun....no I haven't made the Riesling but I did do a chardonnay with oak and zest. The Riesling has a clean crisp finish and will do well with a little grapefruit zest to bring up the fruits acidity, are you making it with a 5 or 6 gallon volume?

    Katie’s Chardonnay Kit

    It’s been a while since I’ve created a post of my own; I’ve been primarily helping Joeswine with the upkeep of his posts. I wanted to share this kit with everyone because I’ve tried it before and know that it turns out pretty awesome.
    This is a Fontana Wine kit I recently purchased off-line. This traditionally is a 6-gallon kit but I are not making it like so. I am making this a 5-gallon kit as to keep the flavor and better balance between alcohol and wine with the contribution of the one cup of oak (which is traditional to a Chardonnay).
    Ingredients:
    These are all the basic ingredients that came with the kit. Please see the pictures attached.

    What additional changes I’ve made:
    -Changing the end volume of the wine from 6 gallons to 5 gallons
    -adding the cup of oak
    -At the end, by reducing the volume of concentrate, we increased the ABV without even trying.
    -Personal preference: I will be adding zest of 1 grapefruit before racking. This will pick up the PH and give it a clean, crisp finish.
    See the pictures for the process. J
    WERE NEARRING THE FINIS WE LEFT OUR WINE IN THE COLD SINK FOR 14 DAYS AND IT CLEARED QUIT NICELY, WE KNEW RACKING BACK TO A ONE MIX CONTAINER WOULD CAUSE US TO HAVE TO RECLEAR ONE MORE TIME; THE WORK IS NOT A BIG DEAL WHAT IS, THE FINISH.

    BEFORE I RACKED I TASTED THIS WINE AND LIKE I THOUGHT, THE WHITES SHOULD GO INTO A 5 GALLONS PROCESS ALSO.JUST LIKE THE REDS, THE WHITES EVEN WITH ALL THE SOLIDS WOULD HAVE NOT (IMOP) HAVE HAD MUCH TASTE, BRINGING THEM DOWN TO 5 GALLONS GAVES THESE KITS LIFE AND WITH THE SMALL AMOUNT OF TWEAKS THAT WE DID, WAS JUSTFIDE .SO WHAT WAS THE RESULTS??
    SMOOTH UP FRONT WITH DECIENT FRUIT NOT OVER WHELMING BUT STILL THERE, CRISP ACIDITY WITH A CLEAN FINISH, WILL LET YOU KNOW WHAT OUR YIELD WAS WHEN WE BOTTLE AND OUR COST PER BOTTLE.

    Katie’s Chardonnay Kit

    It’s been a while since I’ve created a post of my own; I’ve been primarily helping Joeswine with the upkeep of his posts. I wanted to share this kit with everyone because I’ve tried it before and know that it turns out pretty awesome.
    This is a Fontana Wine kit I recently purchased off-line. This traditionally is a 6-gallon kit but I are not making it like so. I am making this a 5-gallon kit as to keep the flavor and better balance between alcohol and wine with the contribution of the one cup of oak (which is traditional to a Chardonnay).
    Ingredients:
    These are all the basic ingredients that came with the kit. Please see the pictures attached.

    What additional changes I’ve made:
    -Changing the end volume of the wine from 6 gallons to 5 gallons
    -adding the cup of oak
    -At the end, by reducing the volume of concentrate, we increased the ABV without even trying.
    -Personal preference: I will be adding zest of 1 grapefruit before racking. This will pick up the PH and give it a clean, crisp finish.
    See the pictures for the process. J
    WERE NEARRING THE FINIS WE LEFT OUR WINE IN THE COLD SINK FOR 14 DAYS AND IT CLEARED QUIT NICELY, WE KNEW RACKING BACK TO A ONE MIX CONTAINER WOULD CAUSE US TO HAVE TO RECLEAR ONE MORE TIME; THE WORK IS NOT A BIG DEAL WHAT IS, THE FINISH.

    BEFORE I RACKED I TASTED THIS WINE AND LIKE I THOUGHT, THE WHITES SHOULD GO INTO A 5 GALLONS PROCESS ALSO.JUST LIKE THE REDS, THE WHITES EVEN WITH ALL THE SOLIDS WOULD HAVE NOT (IMOP) HAVE HAD MUCH TASTE, BRINGING THEM DOWN TO 5 GALLONS GAVES THESE KITS LIFE AND WITH THE SMALL AMOUNT OF TWEAKS THAT WE DID, WAS JUSTFIDE .SO WHAT WAS THE RESULTS??
    SMOOTH UP FRONT WITH DECIENT FRUIT NOT OVER WHELMING BUT STILL THERE, CRISP ACIDITY WITH A CLEAN FINISH, WILL LET YOU KNOW WHAT OUR YIELD WAS WHEN WE BOTTLE AND OUR COST PER BOTTLE.

    Katie’s Chardonnay Kit

    1 Box.jpg

    7.jpg

    24.jpg

    IMG_20160311_120540845.jpg

    tom.jpg
     
    Last edited: Mar 21, 2016
  20. Mar 21, 2016 #240

    wineforfun

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    My plan would be to drop it to the 5 gal. mark. I thought you had said that was best with these lower end kits.
    I just need it to end up sweet for her.
     

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