RJ Spagnols CCWS Italian Super Tuscan

[BobF]

Yeast has been in for about 24 hours. Doing this one by the instructions to the letter ...

What a wonderful, complex aroma!

Only 2 years to go! ;-)

 

[UBB]

I have one at 10 months and one at 5. The 10 month old is already pretty darn good. I don't think a 2 year wait will be necessary with these.

 

[BobF]

If Doug would make his 20% sale year-round (today is the last day), I might start one every month for a year or so

Are yours bottled or still in bulk?

 

[UBB]

If Doug would make his 20% sale year-round (today is the last day), I might start one every month for a year or so

Are yours bottled or still in bulk?

Bulk. Am cold stabilizing the 10 month old now.

 

[BobF]

Bulk. Am cold stabilizing the 10 month old now.

Did you modify the process any, or straight up with instructions?

I hadn't thought about CS for kits ...

 

[UBB]

Did you modify the process any, or straight up with instructions?

I hadn't thought about CS for kits ...

left a little longer on fine lees after primary fermentation then what the directions called for. and since it's still in the carboy and not bottled at 10 months following the directions kinda went out the window!

 

[BobF]

I was thinking more of tweaks.

I always allow more time for clearing, even for mist kits.

 

[UBB]

I was thinking more of tweaks.

I always allow more time for clearing, even for mist kits.

No tweaks, I haven't made enough kits to know what I would do differently.

 

[Ricky]

If Doug would make his 20% sale year-round (today is the last day), I might start one every month for a year or so

Are yours bottled or still in bulk?

lol.... i hear ya !!!!!

 

[Wade E]

No tweaks needed for this kit!!!! Maybe Tancor Grand Cru but thats about it unless you have a barrel to throw this in.

 

[Ricky]

left a little longer on fine lees after primary fermentation then what the directions called for. and since it's still in the carboy and not bottled at 10 months following the directions kinda went out the window!

UBB i have one at a month on fine lees..(bulk aging).. don`t know what the so2 is,but it "looks like i have a lot of lees".... but i want to wait to the 3 month mark to test the so2 level..and cold stablilize for 3 week... what is the correct level? 25ppm?..

 

[BobF]

Why CS kits? Same reason as from grapes?

 

[Wade E]

There are only a few kits that benefit from CS and most of those are the RJS EP. I didnt have any diamonds with any of my WS's. The EP on the other hand had quite a bit. How much did you.get by cold stabilizing this kit?

 

[Boatboy24]

Mine arrived on Tuesday. Can't wait to get it started. I need to free up some carboys first though.

 

[tonyt]

Started mine in July. Added 2 ounces of Hungarian cubes. Will also have 3 months in vidal barrel. Could add some grand cru tannin later if taste requires.

 

[UBB]

There are only a few kits that benefit from CS and most of those are the RJS EP. I didnt have any diamonds with any of my WS's. The EP on the other hand had quite a bit. How much did you.get by cold stabilizing this kit?

 

[BobF]

Mine entered the stabilize/fine phase today.

 

[Sudz]

Having read many good things about this wine I elected to give it a try. The kit has gone as expected except for one thing. The oak supplied is in a form that defies racking!

I've been making kits for several years now and this was my first RJS WS. I've seen all kinds and types of oaks have never encountered one which was such a nightmare to rack. I couldn't imagine why they didn't provide a mesh bag for this oak or at least warn you of the situation.

Do you guys bag your oak when making this kit? If not what do you do to successfully rack the provided oak?

 

[Boatboy24]

I'm glad you posted this, Sudz. I have this kit waiting in the wings and hadn't thought about those shavings being a pain. I may throw them in the bag with the skins.

 

[Pumpkinman]

I think I might have to pull the trigger and buy my first Kit, this sounds good.