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Actually I think I’ve done them all , really iv been around kits from their very conception with wine experts first started out. Yes I did that kit , hears t he r key ( let your hydrometer be your Guide all the way). Oh reds ph between 3 & 4.5 no higher . Abv from 12 to 14 % always have balance...

In 14 days the basic fermentation is almost complete, then transfer the batch from bucket to carboy ( you control the last of the Fermentation ), every night gentle rock the fermentation till it’s gone ( 10!days ) approximately. Rerack down if necessary ( not always ) add the clearing agents...

Think I’m going to use 16ozs of blackberry on one the Shiraz I think , the Merlot basic with added tannins in the secondary. This is for Toms wife any one remember Tom Hilderbrink think I spelled the last name correctly.

Well just came back from Williamsburg 3 day road trip and these were waiting for me when I got home 2,wine kits from one of my customers. It’s never over , I love it🍇🍇🍇🍇

Well I can tell you I haven’t but others have and if you remember 2 buck chuck ?That’s saying it all , it’s all subjective to one’s own taste . And I’d put my wines ( kits) up against vineyards any day . If they’d allow me butt the won’t for fear of loosing to a cellar dweller 🍇🍷

Sorry for the interruption of this thread,

Blending is a thought process. Are you blending vital juices? Are you blending fruit to juice ? Knowing the difference between a partnership in blending and a background taste 🍇 that’s what that thread was about.

Yes , aren’t all wines table wines??

Most are not blends at all just straight up, then comes the tweaks or not depending on the customer and taste preference.

Excellent product

I ill ask the to let them sit for a month . They do what they want once’s the cheap kits are bottled and done correctly they don’t need much aging that’s there purpose . And they make a good every day wine . As opposed to better or higher priced kits that can have some improvements with aging ...

The only basic item to remember when thinking about a wine style is the basic description of the wine style itself ( fruity , citrus, berries etc. ) Then take it from there , read the thread it’s all there and then some , cheers🍇🍷at least 4 to 7 kits in a rotation per month as a norm

I don’t charge at all . I call them my customer because there people I know and who love every day wine and I enjoy the journey there’s about 12 ( people), in total and fir the most part they like when I experiment . That’s how Twaeking Cheap Wine Kits continues. I make their wine a...

Yes , it’s not that hard, they buy the kit style , I process to there style , sweet, dry , semi dry fruit forward etc. After a few kits they actually get wine that’s theirs, then that’s what I concentrate on in the future. The kits themselves. Are basic easy to manage and after a while you just...

These are the types of kits you want to develop your out styles with there not to expensive . I’ll bet you to-date I’ve done 500 of these for my customers and a few for myself.

I’ve added berries to many red and a few white wine , such as , Blackberry Sharaz , blueberry pino noir , strawberry Zinfandel and many more. Creating the balance between Abv , base wine and. Using the fruit as a good partner or background taste is important . Read this thread and somewhere in...

Always think outside the box 🍷

Yes at times , you can freeze fresh picked which I thing are better. Sautéed them In a pan until they soften at that. Point dump them directly into the primary

Sounds like a resl Plan

That was quite awhile ago