Cellar Craft Late Harvest Riesling is "lacking" something?

[TimTheWiner]

So I just bottled my CC Late Harvest Riesling. It was started in March, fermented without a hitch and has been aging for roughly 6 months. I only added about half of the F pack because I didn't want it to turn out super sweet. Anyhow, tasted a bit today after bottling 31 bottles and it just seems lacking. No discernable nose (other than alcohol), and tastes like a pretty basic semi-sweet table white. Is this just the norm for kit wines? Am I doing something wrong? After having done about 15 tastings in the last couple months I feel like I've honed my senses to detect all the minute aromas and palate details. Just feel like there is nothing that "pops" about this wine? Is it me, or is this just the nature of the beast?

 

[DoctorCAD]

You left out half the flavor, what did you expect?

 

[mmadmikes1]

31 bottles? you added to much water and left out half the f pack. Out of a 6 gallon batch 28 bottles would be way more realist. Next try add half the f pack at begging if you dont want it to sweet

 

[robie]

It should be better in another year.

I don't know what is in the F pack, other than sugar. Some Riesling have apple and other flavors in there. I can tell you that the sorbate that was either from within the F pack or added separately (or both) is not helping the flavor any. I really hate that taste!!!

For now, try decanting it for a couple hours before you drink it. Decant, swirl, let it rest 15 minutes, then check aroma. Repeat the swirl, rest, and smell until you determine the aroma is getting better. Lots of times the minute amount of CO2 in the kit wine can mask the aroma and the flavor.

Let us know if this works.

 

[TimTheWiner]

I don't think that utilizing 1/2 the F pack is the issue. The F pack is simply meant to back sweeten. There are plenty of dry wines that have a great nose and palate with no back sweetening. The 31 bottles is not my choice but the 6 gallon carrots filled to the neck is actually 6.5 gallons or 31-32 bottles. I used the correct amount of water in the beginning, and was simply topped up to the next with a store bought Riesling. I think it is more of a CO2 issue and maybe needs time and decanting? It should be completely degassed but maybe there is still some CO2.

 

[TimTheWiner]

Btw, I have a nuance aerator that is suppose to decant but I can't imagine it's as effective when pouring than actually decanting over time would be. I do pick up a hint of apple.

 

[robie]

Btw, I have a nuance aerator that is suppose to decant but I can't imagine it's as effective when pouring than actually decanting over time would be. I do pick up a hint of apple.

Unless I am wrong about the F pack maybe having some other flavors and not just sugar. Problem is, I doubt they will tell you if you contact CC's new owner.

That aerator will help but not like decanting as I mentioned. I have never seen a kit wine that didn't benefit from decanting. I think the problem is that very small amounts of CO2 are still present. Amounts that one can't taste or feel, but still enough to mask the flavor and aroma.

Of course even many, many commercial wines also benefit from decanting.

Just be patient with that wine. I think in the end it will reward you.

Try several of those decanting cycles, which I have mentioned and see if the aroma doesn't increase.

 

[TimTheWiner]

I will try to properly decant over time, but how then do you serve at the proper temp? I keep my wines in a dual zone cooler (58 for red and 46 for white), so if it's sitting out for an hour it will be close to room temp right?

 

[ibglowin]

I think the f-pack does more than just back sweeten. They don't call it a "flavour reserve pack" for nothing. It could have caused just what you described. Something to be missing. I have not made that exact kit but I have made the regular CC Showcase Yakima Valley Riesling. That kit was essentially "good to go" at 3 months. One of the earliest of drinkers I have ever made. I made it per directions and it turned out fantastic. Commercial quality all the way. Raved about at the wedding this Summer by guest. I have 6 bottles left. Hopefully this will come around. Definitely not the norm for sure.

 

[Deezil]

How hot was the ferment? 75F + ?

Even with kits, i imagine you want cooler fermentations... It could have just "blew off", the aroma...

1118 yeast? or...

 

[robie]

I will try to properly decant over time, but how then do you serve at the proper temp? I keep my wines in a dual zone cooler (58 for red and 46 for white), so if it's sitting out for an hour it will be close to room temp right?

I don't now where she got them, but my wife has these about 1.5 inch square plastic flowers that you freeze, then drop into the glass of wine. Of course they don't dilute the wine. I have also seen other devices for chilling a single bottle of wine. One is a glass rod that has a cork on one end. You freeze the rod, then insert it into the bottle.

Once you figure out how long it takes to decant the wine, you can decant it just a little less time, then put the wine back into bottle and into the frig. Maybe put the decanter in the kitchen frig while the wine is aerating.

Sorry, these suggestions are not highly professional, but I am a born improvisor, so they would work for me.

 

[TimTheWiner]

Well, maybe not utilizing the whole F pack was part of the problem but my LHBS didn't have anything but this Late harvest and I didn't want it overly sweet. The temp in my "cellar" (basement) is usually way about ideal with my must temp averaging 76-82 May to Oct. I DO need to let me whites ferment cooler I guess. Glycol would be nice but expensive, and ice buckets seem less than ideal and a lot of work but I guess it's a lesson to be learned from. Reason it's so warm is my furnace heats my hot water all year long. Even winter is usually at least 72