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@JBP That's the Viognier one I'm talking about, for sure. Thanks for confirming!

The list of fresh white juices available to me right now are: Chardonnay (starting to look like the best choice) "Chablis" (in CA that means white jug blend, right?) Chenin Blanc (super tempted to do a sparkling off-dry pyment with this, but I'd like that to be an "and" not an "or" to the dry...

@MiBor I'm in MN. I don't know of white grapes available to me. I could have got in on a group buy of some red varieties, but the order deadline has already pased. I essentially just randomly decided to try out proper winemaking a few weeks ago, so I don't really know what resources I have...

Yeah, oxygen doesn't do wonders for a lot of aromatic compounds. Can't imagine the concentration process is any kinder to the aromatic potential of the kits, either. FWIW, I do have solid temp control and sealed/pressurizable SS fermenters with access to inert gas, but I can't see that really...

Great info! I think I'll take another look back at the list to see what other white pail I want to try this fall, instead. I'll do the NZ kit later since it's not so time-sensitive.

Thanks, again. I definitely get the variations, and flavor chemistry is part of my job, so I understand what you're saying. I shouldn't have asked the original question the way I did because I seem to have directed attention from my real curiosity which is "what style is a generic CA Sauv Blanc...

Thanks! I've read those threads and they're great, but I guess I'm asking something else than "can I make it taste like a grapefruit" and more what might one expect in terms of potential in the CA juice precursors when fermentations is approached a certain way.

Thanks for the reply. What might I reasonably expect in general characteristics from fermenting a CA juice pail focused toward the thiol-driven style? The seller's description literally says "a variety of aromas and flavors" (which I get given what I've read about the highly varied usage of this...

Hello all! Former lurker hoping to get some advice on making my first wines. Quick background: new to winemaking but an experienced beer/cider/mead homebrewer, with a background in beverage manufacture and lab work. I have a small home lab (can test sugar, pH, TA, and SO2 by AO), and tons of...