WineXpert First couple of reds watery and unstructured

[cimbaliw]

My first couple of kit reds have gone from too green to too tame in too short of time. Both were "selection series", cab/merlot and merlot. Can I pull corks, dump into an appropriate sized carboy and tweak? I think raisins/tannins will help based on others I've done. I also suspect it's time to pony up to an acid testing kit and drop the pH a bit.

Thanks
BC

 

[Julie]

I think you should pony up to the ph/acid testing before you do anything else.

 

[SouthernChemist]

How old are these particular wines? How did you top the wines off? Generally, you never really need to do acid adjustment on a kit as it has already been done for you.

 

[DoctorCAD]

How old are these particular wines? How did you top the wines off? Generally, you never really need to do acid adjustment on a kit as it has already been done for you.

+1

You may find that you WANT to adjust pH, but you shouldn't HAVE to.

 

[cimbaliw]

The Cab/Merlot is ~10 months, The Merlot ~3 months. The first of these was topped up with a bit of water I can't remember how much but maybe upwards of 750 ml. I just opened another bottle of the merlot and it's better than the one I'm complaining about. So, I will take Julie's advice and start with TA testing at least of bottles that I don't like. Thanks for the replies everyone, the journey continues.

BC

 

[bakervinyard]

The Cab/Merlot is ~10 months, The Merlot ~3 months. The first of these was topped up with a bit of water I can't remember how much but maybe upwards of 750 ml.
Cimbaliw, personally I would top off with a similar wine. But thats just me. Bakervinyard

 

[bkisel]

Believe it was RJS CS that I talked to about topping off with water as their instructions said too... CS said no more than 750ML. Top off with same or similar wine or add marbles or transfer to smaller carboy after that.

 

[cimbaliw]

" I would top off with a similar wine. But thats just me."
"Top off with same or similar wine or add marbles or transfer to smaller carboy after that."

I understand and appreciate your comments but this wine is a bit beyond that what I want to know... could I, should I, uncork and attempt bringing the current state up to a higher standard. Should I simply accept what I have as beginners luck and move forward with the knowledge I've gained?

 

[cedarswamp]

cimbaliw, did your wine by chance get hot?

I had 6 gallons of Chilean Cab Sauv, that after fermentation was rather good, young but good. Tasting it three weeks later after a local heat wave it had become almost flavorless. A little internet research led me to believe that the cause was allowing the wine to get too warm. I over oaked it a bit to impart some flavor back into which helped some but it's still weak and watery.