Other Good Red kit ready in 9-10 months?

[hops_on_pop]

1st post - excuse me if in the wrong subforum

I've been homebrewing for 3 years and want to venture into wine making for our wedding next fall. Unfortunately didn't plan far enough ahead so only have about 9-10 months before consumption.

We'd like to do a malbec, cab or zin in order of preference.

Most of the comments etc i've read on the higher end kits (Wine Expert and Cellar Craft are the 2 i've mostly looked into so far) seem to suggest the wines in general don't peak until 1-2 years.

Is there a good kit out there that will be very enjoyable at the 9-10 month mark? I can do any combo of bulk/bottle aging and feel very comfortable with the general process.

Thanks for any help and feedback.

 

[Rocky]

Hops, get a good, higher end kit, i.e. 16 liters of juice and grape skins, and get it going. I will be entirely drinkable in 9-10 months if you start now. On your first anniversary, it will be great.

 

[hops_on_pop]

thanks Rocky

after doing some further reading here and elsewhere I think we will do the RJS Winery Series Super Tuscan - will be ordering in the next day or so

 

[Rocky]

Hops, you will not be disappointed. That is one of my top five favorite kits.

 

[bkisel]

My wife and I must be easily pleased. Though I'm doing some bulk aging now the first few kits I made were begun to be drunk AND ENJOYED with just the 2-3 months bottle aging suggested by the kit instructions.

 

[tonyt]

Great choice Hops. First time out stick closely to the instructions for best results.

 

[Putterrr]

I just bottled the Selections International Argentine Malbec which came with Merlot Grape Skins. It was 9 months from start at that point. Maybe i'm also easily pleased but it tastes very nice. I added extra Hungarian oak cubes during bulk aging. This will we continue to drink over the coming months. 12 bottles will be kept for further aging up to 2 years. This system works for us. I also started the Super Tuscan in June and look forward to it making it to the front of the line.

cheers

 

[hops_on_pop]

Great choice Hops. First time out stick closely to the instructions for best results.

I plan on doing some extended bulk aging (longer than the kit calls for) as well as fermenting to dry in primary

assuming we're going to be about 9months from grape(must) to glass is there any ideal breakdown for bulk aging vs bottle aging? minimum amount of time to let it settle in the bottle etc?

is there anything I need to do differently if we plan on aging some bottles for more than a couple years? I recall some kits (WE maybe) called for additional sulfites for extended aging? what about leaving the sorbate out (does this kit call for it?) I feel very confident in my sanitation and racking capabilities

I plan on reading the RJS instructions several more times so the above questions regarding sulfite and sorbate may be moot

 

[tonyt]

I do my bulk aging in three month increments to accommodate adding 1/4 tsp. of k meta every three or four months. I would plan at least three or four months in bottle. Bottle shock is a very real thing and extremely unpredictable.
​

 

[GaDawg]

I think bottle ageing is quicker because of the greater surface area

 

[SouthernChemist]

I think you'd do well to bulk age 3-6 months and then bottle age the last 3 (assuming you want to have it ready in 9 months). One benefit of bulk aging longer is that you will have time to ensure the wine is degassed. A bottled wine that is not degassed may not develop properly in the bottle.

 

[bkisel]

I plan on doing some extended bulk aging (longer than the kit calls for) as well as fermenting to dry in primary

assuming we're going to be about 9months from grape(must) to glass is there any ideal breakdown for bulk aging vs bottle aging? minimum amount of time to let it settle in the bottle etc?

is there anything I need to do differently if we plan on aging some bottles for more than a couple years? I recall some kits (WE maybe) called for additional sulfites for extended aging? what about leaving the sorbate out (does this kit call for it?) I feel very confident in my sanitation and racking capabilities

I plan on reading the RJS instructions several more times so the above questions regarding sulfite and sorbate may be moot

I've decided on a MO by the numbers. Do the kit like they say up until it is time to bottle. Instead of bottling rack to clean carboy and bulk age in months for 1/2 the week kit it is (e.g. 4-week kits will be bulk aged 2 months, 6-week kits 3 months, etc.). Rack once in the middle of the bulk age period. Bottle age for the same length of time is bulk aged.

The friend who started me on this hobby by giving me a bunch of equipment and holding my hand through my first kit does it this way... John bulk ages for 6 months and then bottles. After a month in the bottle he opens one and then decides whether the others need more bottle aging or are good to go.

You'll figure something out for yourself that will work just fine.

 

[tonyt]

I think you'd do well to bulk age 3-6 months and then bottle age the last 3 (assuming you want to have it ready in 9 months). One benefit of bulk aging longer is that you will have time to ensure the wine is degassed. A bottled wine that is not degassed may not develop properly in the bottle.

Additionally during bulk aging you can taste the wine every several weeks. That gives you the opportunity to check/adjust sweetness, tannin, oak, gas, clarity and so on. You can't do that after it is bottled.

 

[hops_on_pop]

I do my bulk aging in three month increments to accommodate adding 1/4 tsp. of k meta every three or four months. I would plan at least three or four months in bottle. Bottle shock is a very real thing and extremely unpredictable.
​

do you rack after each 3 month increment? do I need to rack in the middle of bulk aging for 6 months or will it be ok if I keep the airlock topped off?

say I bulk age for 6 months. Would I add k-meta when racking from secondary at the start of the aging or just midway? should I add it again at 6 months before bottling? I have campden tablets already, do you know what the dosage would be at this stage? (normally 1 crushed tablet per gal I believe)

finally, is the k-sorbate necessary if you have proper sanitation practices? doesn't the campden/k-meta have a similar function at this stage?

I appreciate the answers to my very basic questions - i'm sure they are answered/addressed here all the time, I'm trying to read through as much as possible but it can be a little overwhelming and I'd like to get as much nailed down before I start, esp with the time investment and the ultimate purpose of the wine

 

[tonyt]

Hops on pop
​

I do not rack each time I add potassium metabisulfite. I only rack after clearing and prior to bottling. Unless of course I am i aging in barrel in that case rack in and out of the barrel. I start counting the months from the time I added the Kmeta at clearing. To insure the proper k meta dose you really need a test kit. for those of us that do not have a test kit simply go by the every 3 or 4 month 1/4 teaspoon per six gallons. assuming you ferment completely dry you do not have to add the storbate unless you plan on back sweetning, that is adding simple syrup or some kind of sugar or juice after fermentation has finished. I sure hope this helps. Others more knowledgeable and experienced will chime in.

 

[SouthernChemist]

say I bulk age for 6 months. Would I add k-meta when racking from secondary at the start of the aging or just midway? should I add it again at 6 months before bottling? I have campden tablets already, do you know what the dosage would be at this stage? (normally 1 crushed tablet per gal I believe)

I would just go ahead and get a package of potassium metabisulfite for a brewing store or online. You could probably find 1 lb of it for close to $5, and that would last you quite awhile. Adding 1/4 tsp of that is easier than getting 6 campden tablets, crushing them, dissolving themm etc. You do not have to rack the wine to add sulfites.

 

[Enologo]

If meta has been added at three month intervals during bulk aging do you also add it prior to bottling if the time period has passed? If the wine had been bottle aging there would obviously be no way to add it.

 

[tonyt]

If meta has been added at three month intervals during bulk aging do you also add it prior to bottling if the time period has passed? If the wine had been bottle aging there would obviously be no way to add it.

That's why I make my bottling schedule conform to my K meta schedule. I always want to make my last adition at bottling. I have on very rare occasions added 1/8 tsp of meta at bottling if circumstances require. Again many on this forum would insist that we all had some test kit.

 

[joshs]

That's why I make my bottling schedule conform to my K meta schedule. I always want to make my last adition at bottling. I have on very rare occasions added 1/8 tsp of meta at bottling if circumstances require. Again many on this forum would insist that we all had some test kit.

Tony, do you follow this process for both whites and reds? Thanks for sharing.

Josh

 

[tonyt]

Yes Josh. Same plan for white and red.