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Thanks, yes I usually do 12 months. What tannin do you use?

Hello everyone, looking to make at least 3 kits this year and just purchased the RJS Amarone. For those who have done RJS kits did you tweak them or just follow the instructions. I plan on getting two more if anyone has some suggestions. I enjoy bold, dry reds. I have made the amarone before and...

I wish I found this thread before. I just dumped a carboy of Amarone down that drain because the vinbon #2 filter destroyed what was a very good wine. After filtering it was like drinking the drain water from my laundry machine. Very disappointed. I will never filter my wine again.

We’ll see how it goes, I’m going to rack my winemakers trio this weekend and see how that tastes. At the moment I’m not at all tempted to make another kit. I’m going to try the frozen or just wait till fall and do it the old fashioned way.

Strange taste in both kits. Im hope if it’s not poor sanitation or over oxygenated. I might start another and follow the instructions perfectly to see what results I get.

Please explain the “our mistake” part, im Curious

Its a weird taste indeed. I have added nothing to my wines except bentonite oak and k-meta.I haven’t used any clearing agents and have been aging in carboy. The Amarone I have racked and filtered and had a taste, I compared it to my trio and the same fruity flavour.

Hello, have a wine marker trio from RJS and a winexpert Amarone started in December. I have let them clear on their own and today filtered them. Being my first kits and having no reference I just want to know what that strange fruity taste is..I’m almost turned if by it and don’t think I can...

Hi everyone, I just stumbled on this discussion. I currently have 2 carboys bulk aging and a third I’m just about to start. I haven’t added any fining agents and just oak and the k-meta that can with the kits. Question I have is how often do you rack and how often do you add more k-meta? I plan...

I have a feeling this is going to be a nice wine.

Funny today I move the wine into storage and took a taste. It resembled a very young apothic red but not nearly as smooth, Good or bad I don’t know but definitely better.

I agree, it’s totally different. It’s hard to tell how this wine will turn out,

Mostly Merlot and Cabernet Sauvignon. Not sure what it is but I notice a huge differenc maybe it’s the oak I don’t know.

Well that all depends how good it is lol

Great advice, I will definitely start doing that to learn the changes going with the wine.

Yes I’m planning to keep it in carboy for 6-8 months, maybe longer and then bottles for another 6 months. Just curious how it will evolve because right now it’s not the greatest lol.

We’ll see, I guess coming from traditional wine making this is all new and very different. Hopefully it turns out to be a drinkable wine.

I hope so, seems like a lot going on in terms of flavors + the oak but nothing really pleasant right now. Like I said this is the first kit and have never tasted a kit this early. I don’t think sanitation is an issue as I was very careful. We’ll see in about six weeks when I rack it. Fingers...

So I have started a winexpert Amarone kit with skins. I have followed the instructions perfectly for the first 14days and transferred to a carboy the sg. was 0.994. I have added the sulfites, oak cubes and degassed, didn’t add any clarifiers as I plan on bulk aging. Today is day 21 and I snuck a...

Can anyone give me a tip on skipping sorbate? Last kit I ran it dry in primary (14 day on skin as per kit instructions. I don’t like adding stuff that is not necessary. This wine will stay in carboy for 8 month+.