roadpupp
Senior Member
- Joined
- Mar 8, 2012
- Messages
- 191
- Reaction score
- 7
Hey all-
I am fairly new to winemaking but with two kits under my belt and some Skeeter Pee fermenting, I think I have the basics down.
My wife's sister is getting married in about a year. She likes Pinot Noir and Syrah but is open to most decent reds I put in front of her.
I want to make a special wine for her wedding. I was thinking a red and a white. I believe there will be roughly 100 guests. At first I thought I would need to do four kits but that would be more than a bottle per person!
I haven't ever seen somone make wine for a wedding so I don't know if it would be just a few bottles for the table and then the caterer would pour the back up wine later or if I should plan to supply the entire wedding. At 4 kits, I would be spending over $500 but this is my wife's twin so that is probably acceptable.
So a few questions to you the wine makers:
Would you try to make all the wine or just say, a few bottles for each table?
More importantly.
Which wine kits? I think at this point I should stick to kits over All Juice as I am familiar with the process. I have a WE Limited Release Washington Meritage still in the box and just picked up a Castel de Papa Rennaisance with Grape Pack from Wade.
I know that grape pack kits tend to take 18 months to really come into their own. Would either of those make a good all around crowd pleaser of decent quality for a wedding in one year from now?
My goals are to get a kit that I won't screw up, will taste good in 12 months and will taste like quality wine to the average wedding guest. The labels and all the rest will be a nice touch.
Also I am lost when it comes to whites. I did a 10L Royal Boug kit and haven't tasted it but again want the goals above for the whites. I don't have cold stabilizing equipment until the garage gets cold in December!
Thanks for any suggestions on kits, process or quantity for a wedding.
I am fairly new to winemaking but with two kits under my belt and some Skeeter Pee fermenting, I think I have the basics down.
My wife's sister is getting married in about a year. She likes Pinot Noir and Syrah but is open to most decent reds I put in front of her.
I want to make a special wine for her wedding. I was thinking a red and a white. I believe there will be roughly 100 guests. At first I thought I would need to do four kits but that would be more than a bottle per person!
I haven't ever seen somone make wine for a wedding so I don't know if it would be just a few bottles for the table and then the caterer would pour the back up wine later or if I should plan to supply the entire wedding. At 4 kits, I would be spending over $500 but this is my wife's twin so that is probably acceptable.
So a few questions to you the wine makers:
Would you try to make all the wine or just say, a few bottles for each table?
More importantly.
Which wine kits? I think at this point I should stick to kits over All Juice as I am familiar with the process. I have a WE Limited Release Washington Meritage still in the box and just picked up a Castel de Papa Rennaisance with Grape Pack from Wade.
I know that grape pack kits tend to take 18 months to really come into their own. Would either of those make a good all around crowd pleaser of decent quality for a wedding in one year from now?
My goals are to get a kit that I won't screw up, will taste good in 12 months and will taste like quality wine to the average wedding guest. The labels and all the rest will be a nice touch.
Also I am lost when it comes to whites. I did a 10L Royal Boug kit and haven't tasted it but again want the goals above for the whites. I don't have cold stabilizing equipment until the garage gets cold in December!
Thanks for any suggestions on kits, process or quantity for a wedding.