Mosti Mondiale First Kit stopped cookin' at 36 hrs!

[gaudet]

Yeah, yeah $$$ is good, but believe me, nurses earn EVERY PENNY of it! </font>

New Kid,

I think you should make double that. I am a Respiratory Therapist, and believe you me, we all need more $$$$ for the BS we deal with. Good luck with this kit............ It will be fine I'm sure

 

[grapeman]

You could bulk age it and it will improve with age. Saying that though others need to realize new winemakers would normally like something tho try for their efforts. That is partially the reason you made this kit so you can drink it fairly quickly. I would say to follow the directions for sooner bottling. Get this one bottled and let it age 3 months. Then try one and see if it is to your liking. If it tastes good to you, drink it as you wish. If it tastes too harsh for you, let it age more and try again.


After you have a couple made you can drink fairly quickly, then work on those long term agers. Everybody is different in their tastes and what they want out of their wine. You are making it for you (and all those friends you will make).

 

[Wade E]

The problem with that is that she already makes that much but the facility that she works in is closing and she doesnt have any degrees for what she does just a lot of years with it. Without this degree she will be back to minimum wage working at Walmart or something so we have to spend $36,000 to stay the same. She makes about $27.86 right now.

 

[madnurse]

I would have to agree with appleman and bottle per kit directions so you can taste the fruits of your labors earlier. I have been making wine for only about 14 months and am nowlearning to be more patient. It's not that easy, but tasting something that has aged a bit longer is worth it. Hmm, patient. Even in non-medical conversation I still can't get away from them!!!!!!

 

[gaudet]

I would have to agree with appleman and bottle per kit directions so you can taste the fruits of your labors earlier. I have been making wine for only about 14 months and am nowlearning to be more patient. It's not that easy, but tasting something that has aged a bit longer is worth it. Hmm, patient. Even in non-medical conversation I still can't get away from them!!!!!!

No we can't

 

[New Kid]

What would you say to my bulk aging 5 gallons and bottling one. I could go ahead and add the rest of the clarifiers and Kmeta, then rack to a 5 gallon carboy and a gallon jug. That way, I have a few to taste soon and can still bulk age for better quality. I have another kit for a blush old Zinfindel....could do the same with it. Then I would have a couple different "flavors" to sample while waiting for the fruits of ""patient labor.
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<DIV =msgSignature style=": left; OVERFLOW: auto">If you are drinking to forget, please pay in advance...

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[grapeman]

You could also bottle it all and tape most of them shut in wine boxes to age. They will age close to the same as they would age in the carboy. Bulk aging is nothing out of the ordinary. You are just aging a bit longer before bottling. If you can keep the temps fairly stable it will age well either way.

 

[unaFORDable]

I have another kit for a blush old Zinfindel....

I like old vine zinfindel, haven't seen a blush old vine though, what is the name of this kit, I would be interested in finding it.
thanks,
TinaLouise

 

[New Kid]

The Old Vine Blush Zinfindel was a Lodi Kit. OK, so I surrender to the experts. I will finish this kit and the next....and the next, which is a Chianti, then begin to practice the art of aging! That way I will have PLENTY of wine to enjoy as I go. You guys are so worried about my having something for the fruits of my labors, that I could not deny you....or myself!