WineXpert Amarone kits

[WAG]

Kit came today, along with a 30 liter fermenter. No more foaming up the airlock. My Barolo did that last month in a 23 liter bucket. I followed directions. Hope all goes well.

 

[RCGoodin]

After realizing that I like Shiraz and Italian Barolo, I'm reading about Amarone. I can appreciate the labor and risk involved in making Amarone wine. I see it is also expensive. That said, the kits don't look so expensive. Anybody make any to speak about? I wanna try. Any preference on name brand to use?

Ok, I'm the cheap guy. I learned that most Commercial Amarone bottles on the shelf are $40 and up. I like that when I can make it cheaper.

I just ordered a Reserve Du Chateau Amarone from Amazon. It was $90 for 6 gallons of juice and I hear a lot of people down play these kits. I spent that last 4 months doing these kits and everyone I interact with love them "young". I can't wait to taste them after 2 years. The Chardonnay I did was so popular I have another brewing now. I have a Gruwetztreminer brewing also.

I should have the Amarone complete by October. I will update you on it.

 

[roger80465]

I have not tried the Reserve Du Chateau Amarone but I have tried the Chateau Classico from the same manufacturer. It is bulk aging as we speak and it really needs aging time. Many wines come from clearing quite drinkable, if not above average. The Paklab kits need time - at least 3-6 months to even become tolerable. The Vino Italiano kits don't become tolerable until at least 3 months and drinkable at 6 months. Waiting a year or 2 would be beneficial. They are fun to play with. I have to be careful not to over oak these things.

Also just noticed the subscribe and save option is now only 5%. Current subscribers are still getting 15%. Interesting development.

 

[Boatboy24]

I'm getting off topic a bit, but I just opened a bottle of the VI Barolo last night. Started it at the end of March, and bulk aged until the end of June on some Hungarian Med+ oak. I also used BM45 in place of the kit yeast. My first taste of this after bottling was a month ago and I was really worried I had killed it with the oak. Oak is mellowing and there is some fruit and spice coming forward now. For two bucks a bottle, I have no complaints. My taste tends toward heavier cabs, zins etc, but this makes a good table wine and did pretty well with some enchiladas for dinner. I've got a VI cab aging now (two months into aging). I used kit yeast, but added 12oz of raisins, 6oz of dried blueberries, and a sliced banana in the primary. Body is much better than the Barolo. I'll bottle in 2 or three weeks. I added American light toast oak to this one.

I should note that I made the VI kits to ~5.25 gallons instead of 6.

 

[RCGoodin]

Addings to Kit

Boatboy,

Would you recommend the raisins, blueberries and banana to any kit? Whites and Reds?

I'm getting off topic a bit, but I just opened a bottle of the VI Barolo last night. Started it at the end of March, and bulk aged until the end of June on some Hungarian Med+ oak. I also used BM45 in place of the kit yeast. My first taste of this after bottling was a month ago and I was really worried I had killed it with the oak. Oak is mellowing and there is some fruit and spice coming forward now. For two bucks a bottle, I have no complaints. My taste tends toward heavier cabs, zins etc, but this makes a good table wine and did pretty well with some enchiladas for dinner. I've got a VI cab aging now (two months into aging). I used kit yeast, but added 12oz of raisins, 6oz of dried blueberries, and a sliced banana in the primary. Body is much better than the Barolo. I'll bottle in 2 or three weeks. I added American light toast oak to this one.

I should note that I made the VI kits to ~5.25 gallons instead of 6.

 

[Boatboy24]

RC: I wouldn't put blueberries in a white. And if using raisins in a white, make sure you are using raisins from green grapes, not red. I think a lot of people use Golden Raisins for whites and Red Flame for reds. I think bananas would work for any kit. Apparently, they add body without imparting any banana flavor. The cab is half as old as the Barolo, and already is better IMO. Don't know if that's because of the fruit or not.

 

[RCGoodin]

Adding to kits

RC: I wouldn't put blueberries in a white. And if using raisins in a white, make sure you are using raisins from green grapes, not red. I think a lot of people use Golden Raisins for whites and Red Flame for reds. I think bananas would work for any kit. Apparently, they add body without imparting any banana flavor. The cab is half as old as the Barolo, and already is better IMO. Don't know if that's because of the fruit or not.

I have a gewurtztreminer cooking. I think in seconday fermentation i will add the 12 oz of golden raisins, 12 oz of smashed green grapes and two bananas. I read where if you let the bananas get real ripe, they have lots of sugar. I also read, on this forum, that you freeze the fruit first and as it thaws you get a lot of sugar. Then I'll add an oak spiral. I'll keep you posted.

 

[the_rayway]

Sorry, I realize that this is an older thread, but has anyone tried the Cellar Craft Sterling Amarone? We picked one up and have it brewing now...anyone tried this one? I realize it's the cheaper version, but am hoping it will be good!

 

[roger80465]

I am all about cheaper Amarones. I have done this one and it is a decent daily drinker. My complaint with all of the 10 liter kits (with or without grapes) is that they disappear when paired with food. I am trying adding tannins to bolster their mouth feel and give them a bit more body. If you are used to the CC Showcase Amarone, you may be disappointed. But as a valpolicella with an attitude, you will be happy.

 

[WAG]

Volcano!! I just racked the first time into carboy(4days). I followed instructions to a T! Luckily I sensed much gas, so I set it in our mostly unused shower. Wow, 20 minutes later I checked on it and it was foaming thru the double bubble. Glad I put it in the shower. Is this normal?? What happened??

 

[WAG]

Ok. I seem to have it calmed down for now. I just let it bubble up thru the bung and put a damp towel over that. Wow. Never had that happen to me- even though this only my 7th kit. Can anybody 'splain to me what happened? Thanks. SOOO glad I put it in the shower to begin with. Whew.

 

[WAG]

Not sure why they reccomend racking to a carboy so soon. Seems like it could stay put for a few more days. I'll call George.

 

[RCGoodin]

I have not tried the Reserve Du Chateau Amarone but I have tried the Chateau Classico from the same manufacturer. It is bulk aging as we speak and it really needs aging time. Many wines come from clearing quite drinkable, if not above average. The Paklab kits need time - at least 3-6 months to even become tolerable. The Vino Italiano kits don't become tolerable until at least 3 months and drinkable at 6 months. Waiting a year or 2 would be beneficial. They are fun to play with. I have to be careful not to over oak these things.

Also just noticed the subscribe and save option is now only 5%. Current subscribers are still getting 15%. Interesting development.

Yeah, subscription went to 5%. I have a few on subscription so I hope they'll honor 15% on those.

I'm going to start the Amerone this week. I went to Total Wine yesterday and bought a bottle. The cheapest was $28.99. It was great with being a slight edge on the dry side. Just the way I like it. I am going to add oak, raisins and bananas......gotta play a little. I hope I can get it close to the purchased one. I also have to remember that the purchased one was a 2006.

 

[roger80465]

I am going to add oak, raisins and bananas......gotta play a little. I hope I can get it close to the purchased one. I also have to remember that the purchased one was a 2006.

These kits are made for playing. Just keep expectations reasonable and you will be happy with them.

 

[cocroach]

The Rayway, not sure if you made the CC Sterling Amarone kit, or not. Came across this post and thought I'd reply even though it's been several months. I recently bottled the Amarone (my second kit ever) and tried it after one month and thought it was great! I tried it again a month after that and thought it lost some of it "umph". It tastes flat. I realize this is a lower-end kit compared to the CC Showcase Amarone, but I hope it improves over time like Amarone's are supposed to.

I plan to try the CC Showcase Amarone and the MM Amarone after this, as I have heard that these are top-knotch.

 

[ibglowin]

Following the directions means transferring at a specific SG not a specific day. At what SG did you transfer to secondary?

 

[the_rayway]

The Rayway, not sure if you made the CC Sterling Amarone kit, or not. Came across this post and thought I'd reply even though it's been several months. I recently bottled the Amarone (my second kit ever) and tried it after one month and thought it was great! I tried it again a month after that and thought it lost some of it "umph". It tastes flat. I realize this is a lower-end kit compared to the CC Showcase Amarone, but I hope it improves over time like Amarone's are supposed to.

I plan to try the CC Showcase Amarone and the MM Amarone after this, as I have heard that these are top-knotch.

Hey Cocroach, the one I did was the CC Sterling...interesting that you are having the same kind of experience I was.

I just opened a bottle, which will be about 8 months old and it has a nice big start, then a slight black licorice flavour with a lot of 'pucker', and the finish is really starting to linger. I think it's going to age quite well now that I've given it some time! Maybe in another year it should be really great.

We did this one assuming that it would take some time, however, the Cabernet we bottled at the same time is nearly gone. It was just sooo good to start with. ::

 

[cocroach]

Rayway, good to hear the Sterling Amarone is working out. I will remain optimistic! Mine is only about 4 months old. The next kit I make will be the MM Meglioli Barolo, another one that will take a long time to develop. I'll have to find another big-red to tie me over while these ones take their sweet time to age.

Cheers.

 

[the_rayway]

Cocroach, I've just started a Cheeky Monkey Cab/Merlot/Garnacha and I think it's going to be exactly that It smells incredible so far!

 

[cocroach]

Very nice! I've never made a Cheeky Monkey, though I understand it is a pretty popular brand. It sounds like a nice blend too. You'll have to provide an update.

The problem with being a new winemaker is everything is still technically aging, which is driving me a bit crazy!

After the Barolo, I might fiddle around and make a fruit wine or some sort of mead, while I wait for the delectable fall dessert ports to come out.