RJ Spagnols Grand Cru Int'l Barolo

[Longtrain]

I just ordered a RJS Grand Cru Int'l Barolo kit which I understand comes with grape skins. I have had kits that came with raisins and those I placed in a strainer bag. Is it best to just dump the skins into the must and strain later or is a strainer bag up front ok? I want the most flavor I can get, thanks for any insight.

 

[Rocky]

Longtrain, it is mostly a matter of personal preference. Putting the raisins or grapes in a bag makes it easier and neater to rack while some believe that dumping them in the wine results in better extraction. As I am basically lazy, I always use a bag but I do some things to increase the extraction:

1. for raisins, I pulse them in a food processor (I don't puree them, just bust them open) before adding to the bag.

2. for grape packs, I nuke them for a few minutes in my microwave to get more liquid out of them before dumping them in the bag.

3. for both raisins and grapes (and sometimes I add raisins to a grape pack even if raisins were not provided with the kit) is squeeze the bag a couple of times per day for better extraction.

The kit you ordered is a 12 liter Barolo with "GenuWine" grape skins. It will require the addition of about 11 liters of water to the kit. I suggest, if you like a full bodied wine, you may want to also had a box of raisins to the bag, but it is your choice.

Good luck with your wine. I hope it is the best you ever tasted!

 

[UBB]

2. for grape packs, I nuke them for a few minutes in my microwave to get more liquid out of them before dumping them in the bag.

Good tip, never thought of that before but will do from now on!

 

[roger80465]

I made a batch of this last fall and I put the skins in a bag during primary. I must say, this kit had great flavor early but kind of disappeared with food. That is, until about the 1 year mark. At that point it turned the corner and I wished I had more of it. I would certainly make it again but with a plan to lay it down for a year before diving in. It would be worth the wait.

 

[Longtrain]

Thanks everyone, appreciate the ideas, microwave, raisins, strainer bag and a bit of squeezing. BTW, golden or regular raisins?

Tony

 

[cpfan]

Longtrain...

I wouldn't add raisins to a kit that came with grape skins.

But the answer to your q is golden with white wines, regular with red wines.

STeve

 

[Longtrain]

My RJS Int'l Barolo just moved to the carboy, getting down to just under 1.010 in the primary. Squeezed the bag each morning, smells great, very deep ruby red. Instructions recommend 3-4 months aging in the bottles before drinking, I'll probably do 6 months in the carboy, then bottle and sample along the way. It looks like this may be a really good kit.

Tony

 

[Longtrain]

Racked today, SG .998, hasn't moved in 7 days, would have liked lower, but it should be fine. Instructions call for .998 or lower. Is .998 common for Barolo? Added K-meta, sorbate and fining agents, degassed well, topped off, plan to rack in a few weeks, may add oak for bulk aging, didn't taste it yet, waiting for first clear racking.