- Nov 15, 2007
- Reaction score
We had a huge discussion on this forum about this subject without any final ending, so to each their own.
Back to tweaking cheap wine kits.
Back to tweaking cheap wine kits.
Hello can i know the formula for getting ammount of sugar to and in my fruit juice to accure a certain brix example from 6 brix to 23 brixthis is one of many inexpensive wine kits we have done with great success one of the key points we learned early on was not to make it as a 6 gallon kit but as a 5 gallon kit we found at a six gallon volumn it was to thin and taste less, not much to speak of actually a waste of money .so by reducing the volunm we increase the flavor profile (gained taste) added better balance between the oak and the alcohol level.
follow the tweaks and take your time and you to will see that you can make a decent wine at a very reasonable cost.i have made a geat deal of kits and no matter what the starting price range a winemaker always tweaks weather you’re a pro, or a cellar dwellar you tweak bar none.follow the flow and as always think outside the box.
8 hours later fermentation underway great aroma and cap the blend of oak, currents tannins and capitolization will make this cheap kit all it can be.now we wait.
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I don't know the exact formula. I use a calculator on the web to tell me how much to add. It is also available as an app download to your phone/tablet either android or Iphone type. FermCalc JSHello can i know the formula for getting ammount of sugar to and in my fruit juice to accure a certain brix example from 6 brix to 23 brix
UPDATE to the tweaking--Today we started another new cheap chardonnay kit (Fontana Medium Body Chardonnay purchase on Amazon). I put 1 T. fresh grapefruit zest and double the apricot (this time I used 10 dried apricots). I reconstituted the apricots with 1/4 a sweet apple (cooked just about 5 minutes and then put in the fridge to cool). So I put the fruit and zest in the primary this a.m. Our thinking is to split the 6-gallons into two 3-gallons--one with light "oak," and the other with medium French toasted oak.
UPDATE to the above--Questions about adding glycerin...
#1-- We have a good shiraz ready to bottle. It's good as it is but has anyone filled one bottle and added just a touch of glycerin to see how it would improve it? Is there any way that adding 1/4 cup of glycerin to the 6-gallon carboy could turn a good wine bad?? If so, we don't want to risk it. If not, then it would make a good wine better. Thoughts?
#2--We found a 6 oz. bottle of Equate pure vegetable based glycerin (99.5% anhydrous) in the pharmacy area at Walmart for $3.88. It doesn't say "food grade" but it seems like it's exactly the same as the "food grade" glycerin on Amazon. Is this ok to use in the wine?
Added blueberry in one. Blackberry in the other.I have begun to experiment with kits. WE had one gallon cabernet and one gallon Merlot. I did make the one gallon Cabernet following the instructions. It was surprisingly good. Last week I bought 2. I used Premier Rouge instead of the yeast that was included. In one I added a blackberry fpack. In the other, blackberry. I will add Hungarian cubes afterwards to see what happens.
if you like experimenting, these one gallon kits are about $30. That way I can see what works before I try 6 gallons.
Has anyone tried these for experimenting? If so, I’d be interested in what you did.