Search results

👍

It would be interesting to conduct a similiar test where one 23-liter batch is split into two carboys, one using fining after two weeks as per instructions and the other without fining. Then compare them at the 12-month mark.

I will read it for sure :) Yes, but the clearer the wine, the higher the likelihood of stripping flavors due to overdosing. In murky wine, the fining agents will have a lot of suspended materials to handle and fewer available ionized units for stripping desired components. If you add fining...

Bryan, I have yet to read your full report in detail, so forgive if I ask something that you have already stated; when was the K&C added? As per kit instructions, i.e. after ~2 weeks or did you add it to an already pretty clear wine before bottling?

I thought white Zinfandel and Zinfandel blush ("rosé") was the same thing. Is there a white wine made from Zinfandel on the market?

Adding acids would as stated be a mistake. I too add extra nutrients when using yeasts with high demand. Have you done it without? I have done that kit a few times but never with oak chips.

You wish! ;-) The carbon will remove good flavours and aromas. It's pretty well documented from treating smoke exposed grapes using carbon. Having said that, perhaps the level of carbon used by FWK is low enough to make it less of a problem. BTW if you are in the mood of testing, take a small...

I have done a number of their kits (classic, reserve and private reserve) and I find that they are better than before.

The phenol content in most red grapes is high enough to stabilize protein, making protein haze in red wine less of a concern. The addition of oak helps as well. Anyway, you could test if bentonite helps on a small sample, take a 100 ml sample and add 0,1-0,2 g bentonite to it.

Well done! This is the way to do it, at least IMHO, taste it before you tweak it to your taste. But of course, anyone is free to do whatever they want with their kits. (but if you want a cab, don't buy a pinot noir) I have had a quite a few bottles of French Marselan wine and they have all been...

Very interesting, thanks for sharing. IMHO, The article didn't spread any light on the subject of kit taste (boiled jammy taste). On the contrary, using vacuum concentration, HTST Pasteurization along with very rapid chilling and not least, using aseptic filling instead of pasteurizing the...

He is considered the father of wine kits!

Tim Vandergrift at NorthenbrewerTV: In less than 2 minutes (at the 3 minutes mark). Are these two from the same company?

That's good as this kit does need to age. I made it 4 years ago and it wasn't ready to drink (IMO) until the 2 years mark but it was worth the wait.

Well, the chards I had "growing up" was either unoaked or lighly oak from France. I recall the first time I had an oak bomb from California, some decades ago, it was impossible to drink to the food we had at the restaurant. I later understood where the "Anything but Chardonnay" expression came...

To me, the keyword here is "some" though I expect that my "some" would mean none to most of you and that your "some" would mean an oak bomb to me. I prefer Chardonnays without oak, guess that makes me the odd guy among all of you oak lovers. I had a Chablis yesterday and it would have been a...

Unless, it did pop due to an increase in room temperature. Solid bungs can be a problem unless you have a steady room temperature. A vented bung or an airlock is preferable.

Not that off actually, 1/4 tsk is roughly 1,4 gram while 10 ml of a 10% is 1 gram. Agreed.

It depends on your goal, do you want to make a Marselan wine or do you want to use it as a base to fit your taste (and, IMHO, turn it into something else)? I have done it (without tweaks), still ageing in the carboy but looks like it is going to be a nice Marselan wine. BTW as of late...

Thanks for sharing, eventhough I doubt it will replace my current set up, I will definitely try it.