Good suggestion. I'm thinking about 3 options:Bill Pet no prunes for the wine, not a good enhancer.
Kristy Jeff, would be better as a blush mix ,give it a try
I'm not familiar with these kits, but maybe @joeswine could start a "Tweaking High-End Kits" thread. I also hate to take a chance messing up expensive kits without experienced guidance.I know this thread is about tweaking cheap kits.
I got my hands on two chardonnay winexpert kits.
- Winexpert Australian Chardonnay (Reserve) former known as Selection
- Winexpert California Chardonnay (Classic) former World Vineyard
I don't yet have experience with these two kits. Would you recommend increasing the tannin to 1 tablespoon and adding grapefruit zest to primary as you do for cheaper kits? Or will they give the best result by just following the instructions?
I will also add 1 oz/30 g medium oak to primary and 2 oz/60 g to secondary.
Good idea with making them different. And yes I like them heavily oaked.Take one kit add tanning 1teaspoon plus your oak and grapefruit zest also in the primary. In the secondary add add 1 teaspoon again of tannins.
The second kit go as instructed just add adding some oak to the secondary , nothing more.
That's to say you like your chardonnay oaked , got it?
Both will come out fine but distinctly different.
I'm not sure how many other people notice "kit taste" (my wife does not) but for me it is an off flavor that I get from almost every kit I've done, regardless of price range. This is a different taste from "young" that I associate with a harshness that needs time to mellow. I've had a high end Cab Sauv that, after 10 months, I can detect only a faint hint of the taste I'm referring to, but at first it was quite strong. The only kits so far that I haven't noticed this was an RJS En Primeur Trio White, and a Wine Lover's Zinfandel Blush that I added raspberries to which may have masked the flavor.What does "kit taste" mean? Never heard that one.