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Elizajean

Gaining experience one carboy at a time....
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I'd like to make a dry Reisling, and am looking for recommendations.
Thanks!
 

tjgaul

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I have made the California Connoisseur and the RJS Grand Cru Rieslings. The CC took a while to come around. It was mediocre until about the 9 month mark and then it turned around and was pretty good. Only 2 bottles left. That batch fermented fast (3-4 days) and at a higher temperature than I had planned. I controlled the temps on the Grand Cru ferment (45 days) and bulk aged 6 months. It just got bottled a couple weeks ago so I will be tasting it around Thanksgiving. At bottling time it was promising. I think a bigger kit would probably be better.

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salcoco

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any good wine kit will work just do not use any F-pac that might be provided. or do as many have add the f-pac in the beginning rather then the end. it will increase the abv but will ferment out dry.
 

BenK

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I did the RJS grand cru and it was very good even only 3-4 months old and improving with time.
 
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