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Things have changed a bit in recent years with the "buy now drink now" philosopy. The norm however for a good french wine is that you will always need to decant it before drinking to leave the sediment behind. You also need to decant it at least 6 hours before you drink it and preferably the...

I believe that with the french wines that don't sulphate the amount of fermentation is minute when they bottle and the CO2 can escape through the corks. That may also explain the lack of oxidation. However I can understand the value of playing safe by using the k-meta.

Do you actually have to add k-meta? Being from europe I am used to having to decant wine because of the sediment in the bottom of the bottle which I presume is from continued fermentation in the bottle.

Thanks!

The ones for fininng the wine and stopping fermentation.

Never heard of "kit taste" before. I wonder if they add anything to the kit to keep the sweet taste. I will try adding tannin but would like to experiment with smaller batches. Can you add tannin after the ferment so I could experiment in 1 gallon demijohns?

Thst is very intetesting, I will give that a try.

I was, but I think I am going to leave out all those additions and just let the next batch ferment out.

Thanks!

That was my thoughts too.

I think it is partly a matter of taste. When I think of dry I mean mouth sucking dry. It is also likely that by following the instructions I also stopped the fermentaion. This time round I am not going to stop the fermentation at all and see how dry it will ferment out to.

Thanks, I will give the FWK Bordeaux a try.

Thanks for the welcome. I have made about 30 batches of fruit wine over the years and a couple of kit wines. Problem with the kit wines is they have all been way too sweet for me.

Thanks, I will look into these.

I am from England living in the US and like the very dry Bordeux style French wines. Does anyone know of a suitable wine kit to make this kind of wine?