Other Tweeking Cheap Kits

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

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  1. joeswine

    joeswine joeswine

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    First thanks for reading tweaking cheap wine kits, the additions sounds good no need for bags on this one the mango and banana wine's maybe. Stay with your plan. Keep us posted.jp
     
  2. joeswine

    joeswine joeswine

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    UPDATE ON THE SANGIOVESE / CHANTI BLEND.. WILL GO INTO THE SECONDARY IN 2 TO 3 DAYS..
     

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  3. joeswine

    joeswine joeswine

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    REVIEW AND UPDATE THE SANGIOVESE/ CHANTI BLEND WITH A ALL GRAPE FPACK
     

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  4. joeswine

    joeswine joeswine

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    PHASE #2..SANGIOVESE/ CHANTI..
     

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  5. joeswine

    joeswine joeswine

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    PHASE #3///////SANGIOVESE//CHANTI BLEND..NOW AT THE BACK END WITH THE GRAPE PACK INTRODUCED I HAVE TO SAY, IT WAS A PAIN ,HOWEVER, THE EXTRA WORK AND COST IN THE END I'M HOPING WILL BE WORTH THE EFFORT.I'm SURE THERE MIGHT HAVE BEEN AN EASIER WAY BUT IT'S OVER..NEXT TO LET IT SIT A WEEK THEN RE-RACK ADD THE CHEMS AND CLEARING AGENTS THEN LET IT SIT FOR A MONTH....I HOPE THAT SOME OF YOU READING THIS THREAD HAVE AT LEAST GAINED SOME BASIC KNOLEDGE AND CAN SEE THAT THESE CHEAP KITS CAN HELP YOU UNDERSTAND WINEMAKING AT THE SAME TIME SAVE SOME OF YOUR CAPITOL,AS ALWAYS (THINK OUTSIDE THE BOX
     

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  6. kevinlfifer

    kevinlfifer Senior Member

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    I have not made a kit in a while. I bought 6 Fontana kits.

    I'll use Zante currants, Frozen black berries, dried cherries, and whatever else comes to mind to add flavor textures.

    We'll see how it goes
     
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  7. kevinlfifer

    kevinlfifer Senior Member

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    Joe has anyone tried adding cocoa powder, like adding tannin powder, for that chocolate note?
     
  8. Killa J

    Killa J Junior

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    How long is everyone aging their Fontana wine kit? I racked mine for aging about a week and a half ago, but just curious what’s the earliest this will taste decent.
     
  9. joeswine

    joeswine joeswine

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    Kevinlfifer , iveI always used instant coffee to bring out a chocolate newonce in wine's .Killa j. at least a few months after clearing they are early drinking wine's ,you can however let them sit for a year.then by all means drink them there not going to improve that bmuch with aging that's not what their designed for.Enjoy the experience of making a cheap wine kit and putting your own touches on it.
     
  10. Cornelia

    Cornelia Junior

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    Thank you for this excellent thread! So far I have only made kits according to instructions but am very interested in starting a few experiments.
    Just wanted to confirm that you are adding the Sorbate and K-met at the bottling stage. How long will it need to bottle age when using this process, and do you use Kieselsol and chitosan?
     
  11. joeswine

    joeswine joeswine

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    Here's what I've found out in 20 years of doing this in all facets of wine making we have basic rules and you need to follow them.( with) kits follow the directions there, there for a reason with all the enhancements, I do I have great sanatation practicess( key) and follow the instructions till the finish. I don't know what ( wine kit taste is ) what i have is a good finished wine product as a rule. Have fun with your wine.
     
    Last edited: May 5, 2018
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  12. kevinlfifer

    kevinlfifer Senior Member

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    I added 1 Heaping Tbs of cocoa powder to a merlot kit with 12 oz of dried cherries.
    I added 2 Tbs coffee beans to a sangiovese kit with 2 lb frozen blackberries
    I added 32 oz raspberry preserves to a chianti kit
    I added 16 oz dried mixed berries (cranberry, blueberry and cherry) to a valpolicella kit

    I've got another merlot and a sauvignon blanc to play with yet.
     
  13. joeswine

    joeswine joeswine

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    Sounds like you have a lot on your plate for what you have left think about making them as they are but smooth and deep in structure, with tannins .
     
    Last edited: May 10, 2018
  14. kevinlfifer

    kevinlfifer Senior Member

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    I will oak the reds with home toasted oak during clearing.

    I did add a TBS tannin to the Chianti, forgot to list it.

    I will try some grapefruit or pumello zest to the white.

    I'm really surprised at how good they smell. To bad I can't upload a scent.
     
  15. joeswine

    joeswine joeswine

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    Go easy on the zest a little goes a long way Really. You can always add more but you can't take it out
    .
     
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  16. mocha

    mocha Junior

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    Hi, silly questions from a newb, if I make a 6 gal kit into a 5 gal kit, I need a 5 gal carboy so there isn't too much space to oxidize, yes? Also I would love to start a red but my house in the summer is about 75-80 in the office/winemaking room, is that Ok? Or do I have to sadly wait til fall?
     
  17. joeswine

    joeswine joeswine

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    Start off in a larger vessel for primary then reduce in the secondary you'll be surprised how much boil off you'll get.if your limited on space and tools then I would suggest a fermentation bucket,,s5and 6 gallon carboy as my workhorses also don't let temp stop you,go for it.
     
  18. mocha

    mocha Junior

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    Thank you, I'm going to get a 5 gal carboy and some oak, I can't wait to see what I can make of a nice cheap kit
     
  19. joeswine

    joeswine joeswine

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    Go slow read the directions have a plan then work it ,alwa al remember sanatation is the key,stay the course.
     
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  20. dodahman

    dodahman Junior

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    Looks like ya got me fired up! I have been making wine for years from kits then "graduated" to wine snob level and started buying boxes straight from Napa during harvest. One year my group had 2000 lbs shipped and we pressed and processed them ourselves, a lot of work and expensive but I took a flew golds and places with it. Then I lost the fun factor when I tried to make a desert wine.

    I plan or starting back with a decent kit but want to try something weird . . . I want to try to force carbonate some of it making a "champipple" Fred Sanford would be proud of! Some years ago I bought a cider wine kit and it finished fantastic with plenty oF carbonation in the bottles. Sadly they stopped making that kit.

    So . . . has anybody tried bottle carbonating to get a dry champagne type finish?
     

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