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DenverDan

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Hello! I am new to this whole wine making extravaganza.
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I have made the big purchases of the premier starter package, along with extra carboy, oak spirals, extra cleaning supplies and potasium metasulfite, etc. Also, since it seems that everyone HAS to know on these forums
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, I have order the MM Masters All-Juice Granbarolo and Valle del Sol kits.


I am also wondering, from the experienced wine makers out there, what are the tricks and tips that anyone can give to help make the best wine possible from these kits? I am planning on bulk aging, adding a bit of oak, possibly fermenting a bit more than suggested - hoping to increase the depth of flavor. Also, if I am able, to age in the bottle more than the minimum (not sure if that will happen, but we can always hope). So please feel free to help with any tips you may have.
 
Welcome Dan, what exactly do you mean by fermenting a bit more than suggested? Are you talking about extended maceration? Glad to have you aboard.
 
Thank you for the welcome. And Wade, I was planning of letting primary fermentation go to about 1% residual sugars, or so. I have no idea what is really suggested in the kits but I feel that it might help with greater, stonger flavors. Of course since this is my first attempt, I could be completely wrong.
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welcome DenverDan.

Working with you first kits, I would recommend that you stick closely to the instructions. There are a couple of reasons for this: First you want to get familiar with and comfortable with the process. When you get more experienced then you will have a better idea about how you might manipulate a kit

Second, the kits you have bought are very good kits indeed and youneed not have any concerns about the body and flavor. Probably the biggest issue in ensuring a goodcresult is cleanliness and patience. Don't skimp on preparation and don't drink it too young.

The instructions are the manufacturers expert opinion on how to get the best out of the wine.

As a final thought, if you have concerns, call George, even if you didn't buy from him. He is a golmine of information and always willing to help.

Once again, welcome to the forum. You'll find a bunch of good people her. Edited by: peterCooper
 
Grrr, but I so hate following the "rules"
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Thanks for your input, because I probably really should follow the rules, but... oh, we will see
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These kits will most likely ferment down to o% residual sugar. The only true ways of stopping a fermentation in progress to end up with the desired residual sugar are to cold stabilize or to sterile filter it.
 
Welcome Dan and it sounds like you have done your homework and with the premier kit, the higher end kits, and commitment to letting your finished wine age I would say you have everything you need to make some great wine.
 
I have to second Peter Cooper's recommendation. Follow the instructions that come with the kits. The manufacturers have made thousands of kits, and adjust the instructions to achieve the best results. That said, if you bulk age for 6 months and then sample and decide you want more oak, you can add oak for a couple of months at that point.
 
Hi Dan and welcome to the most freindly & helpful forum on the web. I also agree to flollow the rules & instructions. If you like to experiment purchase some 1 gallon jugs with bubblers and have at it with anykind of wineyou can think of to make. Tomy
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Dan,


You will thank yourself in a few months by going by the kit instructions. Once you get a couple of kits under your belt, I am sure you will be tweaking the grapes sooner than you think!!!
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Well, thank you all for your help and my guess is that I will follow the kits directions as well as I am able.
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Although I make no promises that I will not do just a little adjusting, since it is in my nature.
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And do any have recommendations for a kits that will produce a very good rioja style wine? I am not sure I will get it yet since I am thinking about getting a Megiloli kit, although I am not sure which of those to try. Oh, so much wine, so little time...
 
Hello Dan,


I made adjustments to my first four kits, and now I'm sorry. I studied a home winemaking book that assumed I had fresh grapes, so my entire approach was off. I tested acid and sugar at the start and made acid adjustments to both whites and added sugar to both reds (for a higher ABV). I fermented the reds at higher temps because my book recommended it. However, I failed to realize that the reason the book recommended it was to extract extra flavor from the skins, which, of course, were not in my kit. I also cold fermented my whites and kept them covered from the start, again because the book said to.


It's not clear yet how my departures from the directions will turn out. But the acid adjustments were completely unnecessary and the results not so good. Since joining this forum, I've learned that the kit makers know what they're talking about. I may still play with oak and sweetness later in the life of my wines, but if I had it to do over again I would follow the directions to a tee, at least until after clarification.


Just the perspective of a newbie. Good luck.


Ken
 
I also modified one of my first kits because I was worried about it not being 'big enough' on it's own. So far (only 4 months of bulk aging), it tastes like Rocket Fuel and appears to be really high in alcohol content. The other two kits I have going (where I faithfully followed the directions) taste much better so far.


I'm probably too new to have an opinion yet, but I suggest you trust the advice of the more experienced members here. You got what sound to be some big kits on their own. Make them to instructions, bulk age, and tweek in 6 or 9 months if you think they aren't quite what you are looking for (more oak, tannin, etc).


But most importantly, welcome to the hobby! No turning back now!!Edited by: grilljockey
 

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