Holding water back from high end kits

[jsbeckton]

I know that it is well established that you can improve low end 10-12L kits by holding back water to improve the end result. I have mostly been making 18L kits and while they are getting pretty good at the 2 year mark I can’t help but infer if they could be even better by doing the same?

Anyone make any 18L kits at 5.5 gal before?

 

[jsbeckton]

Seems like this might be something that not a lot of people have tried. I was thinking that in the future I might not just add water to achieve 6g but rather to achieve a OG of 1.110 to ensure that I start with a pretty potent must.

I still think that most of my kits are a bit lacking at the 2y mark even though they were all 18L and many have had tweaks such a tannin additions.

 

[Venatorscribe]

Agree. We need to treat the juice in the kit like we would a straight juice pail or pressed grape. Despite the manufacturers advising us that their product is all prepped to go. On opening the kit and after water addition ( hold back on at least 3.75 litres or 1 gallon of water ) I would still want to know some of the basic specs about what I am dealing with. At least measure the Brix or SG,measure pH, measure TA. If necessary add sugar and possibly tartaric acid. I have read in these forums of folk adding a bag of dried currants. This makes a lot of sense. I understand that these kits come with powdered oak. Maybe substitute that with oak chips - perhaps even bourbon barrel oak chips. I would also not add bentonite as this rips out too much flavour. Let the sediments drop out through racking over time. And think about your wine being a two year thing not the six month wonder that they claim on the packaging.

 

[Ajmassa]

Agree. We need to treat the juice in the kit like we would a straight juice pail or pressed grape. Despite the manufacturers advising us that their product is all prepped to go. On opening the kit and after water addition ( hold back on at least 3.75 litres or 1 gallon of water ) I would still want to know some of the basic specs about what I am dealing with. At least measure the Brix or SG,measure pH, measure TA. If necessary add sugar and possibly tartaric acid. I have read in these forums of folk adding a bag of dried currants. This makes a lot of sense. I understand that these kits come with powered oak. Maybe substitute that with oak chips - perhaps even bourbon barrel oak chips. I would also not add bentonite as this rips out too much flavour. Let the sediments drop out through racking over time. And think about your wine being a two year thing not the six month wonder that they claim on the packaging.

Agreed. And let’s go one better. Because If you want it done right then your better off doing yourself! And send a sample of the juice to an actual lab for specific acid levels. A kit’s TA level is misleading since the malic/tartaric/citric etc... aren’t in typical proportions I think. With more of the stronger acids. So TA would seem low compared to Ph and adjusting based off of ph/TA may throw it off.
Jsbeckton can be the Guinea pig.
-Select eclipse kit and purchase (x2) of em!
-Get your juice tested.
-Compare to known levels from a similar wine.
-Put our heads together and come up with the best adjustment options based on the results.
-should get a 6gal and 3gal carboy filled and have 1/2gal for any loss from rackings. Perfect!

 

[Cibb]

I know that it is well established that you can improve low end 10-12L kits by holding back water to improve the end result. I have mostly been making 18L kits and while they are getting pretty good at the 2 year mark I can’t help but infer if they could be even better by doing the same?

Anyone make any 18L kits at 5.5 gal before?

Becareful as they have balanced the kits ph as well as acidity for 6 gallons also it will raise the alcohol content as well. Leaving some out not bad but becareful.