Finer Wine Kit New Limited Edition Kits Drop

[winemaker81]

I don't like the >>>taste<<< of oak in any of my wines. (The definition of TASTE here is, oak taste, and not what oak does to a wine besides a wood taste. ) However, following the timing of the oak in the FWK directions puts just the right amount for me.

I don't care for a heavy oak taste -- a tiny bit is ok, as seasoning, not a flavoring.

Checking my notes -- the Zin kit included 66.6 g toasted oak cubes, which is 2.3 US ounces. I typically add 1 to 1.5 oz per 23 liters, so the kit is 1.5 times my normal maximum. My Zin absorbed the oak without making it a strong flavoring, due to the many other competing flavors. The wine has a fruitiness that was unexpected, but is very good.

I need to clarify a previous comment:

The instructions called for co-inoculating with RC-212 and EC-1118. I discussed it with @Matt_Pruszynski, and he agreed that starting with RC-212 then adding EC-1118 if/when the RC-212 quit was a good idea. This lets the RC-212 do its thing without interference from the EC-1118.

So that's what I did. The OG was 1.114 and the ferment stopped at 1.002.

The decision to inoculate with EC-1118 at that point was more intuition than fact -- the wine hit 1.002 and I decided to make the starter. The following morning the SG had not changed, so I inoculated. The SG finished at 0.995.

If anyone is interested, I documented the saga here.

 

[joeswine]

I don't care for a heavy oak taste -- a tiny bit is ok, as seasoning, not a flavoring.

Checking my notes -- the Zin kit included 66.6 g toasted oak cubes, which is 2.3 US ounces. I typically add 1 to 1.5 oz per 23 liters, so the kit is 1.5 times my normal maximum. My Zin absorbed the oak without making it a strong flavoring, due to the many other competing flavors. The wine has a fruitiness that was unexpected, but is very good.

I need to clarify a previous comment:

The instructions called for co-inoculating with RC-212 and EC-1118. I discussed it with @Matt_Pruszynski, and he agreed that starting with RC-212 then adding EC-1118 if/when the RC-212 quit was a good idea. This lets the RC-212 do its thing without interference from the EC-1118.

So that's what I did. The OG was 1.114 and the ferment stopped at 1.002.

The decision to inoculate with EC-1118 at that point was more intuition than fact -- the wine hit 1.002 and I decided to make the starter. The following morning the SG had not changed, so I inoculated. The SG finished at 0.995.

If anyone is interested, I documented the saga here.

We discussed this before using 2 different yeast , it was pu poop yet it’s a way of letting each yeast bring out different characteristics of the structure of the wine settled

 

[Tripled92]

I don't care for a heavy oak taste -- a tiny bit is ok, as seasoning, not a flavoring.

Checking my notes -- the Zin kit included 66.6 g toasted oak cubes, which is 2.3 US ounces. I typically add 1 to 1.5 oz per 23 liters, so the kit is 1.5 times my normal maximum. My Zin absorbed the oak without making it a strong flavoring, due to the many other competing flavors. The wine has a fruitiness that was unexpected, but is very good.

I need to clarify a previous comment:

The instructions called for co-inoculating with RC-212 and EC-1118. I discussed it with @Matt_Pruszynski, and he agreed that starting with RC-212 then adding EC-1118 if/when the RC-212 quit was a good idea. This lets the RC-212 do its thing without interference from the EC-1118.

So that's what I did. The OG was 1.114 and the ferment stopped at 1.002.

The decision to inoculate with EC-1118 at that point was more intuition than fact -- the wine hit 1.002 and I decided to make the starter. The following morning the SG had not changed, so I inoculated. The SG finished at 0.995.

If anyone is interested, I documented the saga here.

Purchased two ultima kits early this January the Pinot noir and the zin. Tasted the juice raw before ferm, went through ferm and now in the carboy for clearing and on oak. Haven’t tried the other FWK kit levels but i am very impressed with the ultima lineup. Of course it’s very early and only tasted after fermentation day but from tasting the juice, and then after fermentation, people really have to put some respect on WE kits. I say this because majority of the FWK community talks down on the WE community jokingly. But unless my tastebuds aren’t good so far it’s neck and neck with the private reserve WE kits. Of course time will tell and i know FWK have to sit alot longer but people have to put some respect on those WE kits lol