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in late 2018 I did a couple of WE Californian Pinot Noir Kits. Fast forward to the present - I'm still struggling with it in terms of taste and unfortunately absolutely no floral or tussock grass bouquets that generally permeates a good PN. However it may not be the problem of the kit. I may...

Throw them in a blender first. Use lots of pectinase and k meta

With a premium kit I wouldn’t fluff around with too many additions as it will be finely balanced as opposed to some of the cheap and nasty kits we stumble across. I see you have gone with EC1118. That’s a pity - but anyway it will ferment like buggery and give you a result. The only concern I...

Keep encouraging him to maintain it as a single varietal Cab Franc. Cab Franc's is such smooth, beautiful wine. It will just keep improving with age and it will become that style he wants.

I had a Pfizer. Get the second jap next week. The only thing I experienced after the first shot was an absolute tiredness. So went to bed early that night. The nxt day all was good. so - what am I doing today - I need to give my wine a good stir (a merlot - day 5) then vacuum the house.

Similar to above. I hold in bulk for twelve to eighteen months - racking every three months in the early phases. Then a final rack and general check up a day or two before bottling. I also don’t filter or use heavy fining agents. K-meta at each racking.

Some might call my latest blend a 'buggers muddle' but the outcome is far from it. I had so many pears from my trees this year that I played with numerous blending options. i made a Rosé using 90% pear wine (11.5% abv) and 10% Sangiovese. The Sangiovese I made back in 2016. In my trials I found...

And once you have done everything as above, just give it time. The “talons of expectation “ should be ignored. Give your wine at least twelve months in the carboy and another year or two in the bottle. Any mistakes you may have made ( ie over oaking ) will smooth away. But make sure you are on...

I have to say, that I’m leaning more towards drinking fruit and botanical wines. I still love my red wines but there is something to be said for a well balanced fruit wine. It must be an age thing ….

I am impressed. This is the hardest thing about brewing a lager - keeping that temp real low. hence i tend to make my Lager and Pilsner outside in the shed over winter ( Southern Hemisphere so Jul / Aug ) for drinking over our summer Christmas.

Homemade pizza.... mozzarella,artichokes,mushrooms,olives,gardencherry tomatoes.... along with a fruit wine this evening (to celebrate the warm autumnal evening) a 2019 pear and blueberry

Thanks for noting that article. I’m feeling very tempted to make a very small salt addition (at the next racking) to a fruit wine that I have in secondary. I’m a tad scared to try the technique on my reds at present. I’ll see how the country wine goes first. Cheers again for the reference.

Unfortunately the juice may will be a grape type that isn’t too flash - such as the grape juice type used by McCoy - which is concord grapes. Concord juice ferments to a wine that resembles a muscat wine which requires three to five years before it resembles anything pleasant (if at all). Maybe...

I agree with above. It’s what we do. Part of the hobby. Verify your instincts. I tend to do a lot of fruit and botanical wines. However when I do a few grape wines (either kit or fruit) I most certainly do check both pH and Brix. my theory is ‘I want to know'. And guess what - I found pH was...

Winter is approaching ( l live in New Zealand ) - so decided to brew up a coconut porter beer. Toasted up 650 gms of coconut - threw it into a nylon bag then co-mingled it with a heavy brown ale extract wort and a stout wort. Built the volume up to 26 lts, placed the fermentation bucket on a...

Did it require much in the way of back sweetening

just watching and thinking - I've pulped 80 kg of pears over the last couple of days. So am waiting for the pectinase to do it’s stuff and the k meta to reduce then press and I’ll ferment.

So funny ! Good one

Days Bay, New Zealand. It’s summer here

Not drinking one of my mine this evening. I bought what I thought was a quaffing wine at a special price at the supermarket to have with a casual sausage and fresh salad items in a summer evening (Southern Hemispheres). To my surprise the wine was an absolute stunner. In fact ( I didn't...