Finer Wine Kit Finer Wine Kits

[jgmann67]

Some tie Kit Taste to the sorbate, while others to the fact that the juice has been pasteurized, while still others aren’t sure where it comes from but definitely know it’s there.

Young kits have that taste to me - regardless of what I do. More pronounced in reds than whites. I’m hoping it’s actually the pasteurization that causes it so that I can switch over to all FW kits (not pasteurized). But it fades in time and becomes barely noticeable to me in about 2 years. YMMV.

I don’t know if dumping the sorbate and clarifiers has changed the taste or body of my wine. I’ve just become a big believer in the “less is more” theory of winemaking. People have been making great wine that way for centuries. I can too.

 

[dmw_chef]

I can confirm sorbate goes bad eventually. This sack is probably almost 10 years old.

 

[Boatboy24]

View attachment 77862
I can confirm sorbate goes bad eventually. This sack is probably almost 10 years old.

Definitely wouldn't be putting that in my wine.

 

[winemaker81]

I can confirm sorbate goes bad eventually. This sack is probably almost 10 years old.

That one is really easy to tell! The ones that look ok but aren't are the tough ones!

 

[joeswine]

Shouldn't sorbets be white in color that should be a good tell .

 

[Splympton]

I just bottled my first Finer Wine kit last night. It's a Cabernet Sauvignon. I was amazed at how good it tasted even before aging the bottle. I think I will switch to only Finer Wine kits from this point on! ( Except for when I need Island Mist wine for my friends who only drink sweet wines, and my dog groomer who likes to be paid with Wildberry wine.)

 

[Khristyjeff]

I just bottled my first Finer Wine kit last night. It's a Cabernet Sauvignon. I was amazed at how good it tasted even before aging the bottle. I think I will switch to only Finer Wine kits from this point on! ( Except for when I need Island Mist wine for my friends who only drink sweet wines, and my dog groomer who likes to be paid with Wildberry wine.)

When did you start this kit? I have the same one bulk aging.

 

[Splympton]

When did you start this kit? I have the same one bulk aging.

I started the kit on July 9th.

 

[Khristyjeff]

My Finer Wines Cabernet Sauvignon was started April 1st, and glad I checked my notes because it's due for some K-Meta! I'll be sure to taste it and write down my impressions this time. @Splympton, glad you're enjoying yours.

 

[Splympton]

What is k-meta? Is that something you do when you are bulk aging?

 

[Khristyjeff]

What is k-meta? Is that something you do when you are bulk aging?

Yes, prevents oxidation/browning while bulk aging. Potassium Metabisulphite=K-Meta. Generally we use 1/4 tsp per 5 or 6 gallon carboy. I repeat every 3 months.

 

[Splympton]

Okay got it. I just never heard it called k-meta. I use sodium metabisulfite just prior to bottling so that my wine will last. I'm still pretty new at this, as I've only been making wine for a little over a year and a half. But I do start a new batch every month, so I always have a couple of batches going.

 

[cmason1957]

Okay got it. I just never heard it called k-meta. I use sodium metabisulfite just prior to bottling so that my wine will last. I'm still pretty new at this, as I've only been making wine for a little over a year and a half. But I do start a new batch every month, so I always have a couple of batches going.

You may want to consider switching to potassium (K) metabisulfite. You profanity don't really want the extra sodium in your diet. It won't hurt you, but k-meta doesn't add that.

 

[Brian55]

You may want to consider switching to potassium (K) metabisulfite. You profanity don't really want the extra sodium in your diet. It won't hurt you, but k-meta doesn't add that.

I would skip the profanity and the extra sodium, if it were me.

 

[cmason1957]

I would skip the profanity and the extra sodium, if it were me.

Nope profanity is a very important part of things when dealing with swiping your answer.

 

[bstnh1]

Label Peelers have some whites back.

 

[Brian55]

Label Peelers have some whites back.

Were you logged in at the time? The discount was applied after I logged in to my account.

 

[bstnh1]

Were you logged in at the time? The discount was applied after I logged in to my account.

Thanks. I realized that after I logged in!!

 

[ratflinger]

The whites are the Tavola Series - may be limited release since they won't ship until the end of the month or next. Or maybe just a new category to separate whites from reds. Reasonably priced & the discount was applied.

 

[cmason1957]

The way I read the announcement, all the existing formulations will be renamed to Tavola Series (or table wine). New formulations are coming that week be bigger and bolder to be named Forte Series.


On a completely different note. I just took my second Finer Wine kit, a Bordeaux Blend of from 6 weeks of extended maceration. I measured the final gravity to be 0.990, which means my abv on that one will be very nearly 15%. The noise had a very slight sulfur noise to it, but the taste more than made up for it. I added about 2 oz of French Oak cubes to it. I'll be leaving those for about two months. The Super Tuscan I started some time ago is probably ready for checking how clear it is.