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Your comment got me thinking. I have about 10 bottles of Baco Noir from grapes that were thin and overly tart (but dry and no grapey taste). I used this as a blend at about 3:1 kit:grape wine and the blend tastes really nice! Adds some pleasant acidity and removes the sweet grapey flavor.

This is what I was worried about. I have about 50 bottles left so was hoping to try to mask it a bit with oak and tannins. The EP kits make for expensive sangria!

I have read a lot of the past posts on kit taste. I have a EP super Tuscan and amarone at 18 months old and still have a strong sweet grapey flavor (though it is dry). I was going to put the wine back in carboy and add some finishing tannin and oak cubes to try and balance this overly fruity...

Makes sense and makes me want to get a dry hop cylinder :D

Can you press these? I’ve been using my BIAB bag from beer brewing, which lets you squeeze when racking.

Check out this paper on cofermentation vs blending post fermentation. I believe it suggests that you will get higher tannin levels blending post fermentation though I can’t access the full text. Nonlinear Behavior of Protein and Tannin in Wine Produced by Cofermentation of an Interspecific...

Thanks @Ajmassa ! Really enjoyed your parking lot saignee post and the info you just shared here. I’ll see if I can talk to the growers to get same day crushed or whole grapes and crush myself. amd will definitely treat it as an experiment with no right or wrong outcome! Worst case is an overly...

This is good advice, thank you! I may be able to get non frozen crushed must but probably would be darker than I want. I also want to make a concentrated red, so perhaps getting some white and blending to get the desired colour works. Then I can have a concentrated red, white and rose! Cheers to...

Hi all I’m interested in making a rose (saignee method) this fall. What type of colour would you get for the rose using already crushed grapes (fresh or frozen). I have access to crushed must most easily, but I am concerned it would be too dark. any tips or experience would be appreciated!

I am experiencing this overly fruity kit wine taste in my RJS En Primeur Super Tuscan and Amarone. I am at 1 year and still have that flavor though it is fading. This could be why many recommend aging for 2 years or more. Hoping it resolves in the next year!

During aging have you found the wine to lose tannins and get thinner than at bottling? Curious what changes you notice as the wine develops in the bottle.

@wood1954 I’m new to hybrids (I like baco noir), but I wanted to try to drain some of the juice to make a rose and have a more substantial red as well. Have you tried that before?

Tannin content in hybrids is a very interesting problem. I have been working on a side project to overcome this with new technology and have got good results with baco noir. I would love to talk with any commercial hybrid winemakers about this if anyone is interested. Please send me a DM if you...

Very exciting! What is the taste like out of the fermenter? I’m trying to learn how tannins and bitterness develop, curious what you taste right out of fermentation.

Anyone try an EM in Marquette to increase tannin levels? I just pitched yeast on a baco noir and am considering doing this. Will also add oak during ML fermentation to try and get more structure.

Awesome, thank you! I don’t have control over the grapes but will adjust acid after aging a bit to see if it’s needed.

Hi all I’ve made kits a few times and am going to try my hand at red wine from grapes. Ive read a lot on here about working with grapes, but don’t see much on hybrid grapes. Any tips on working with hybrids compared to vinifera? I’ve read they are usually high acid and low tannin, but any other...

If there was enough protein and yeast for the kieselsol (stage 1) to drop out you are fine. You could do a small sample with a bit of chitosan added to see if anything drops out. I would be worried that not all the stage 1 dropped out and will later precipitate in the bottle, but a small sample...

What types of clearing agents are you looking for?