New Winexpert Kits
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I’m with you, I wouldn’t be falling for it either. Just the fact that the kit is more concentrated means it’s more processed, not what I’m looking for in wine.
shoebiedoo
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I have always been big fan on the Selections International Australian Chardonnay and was very disappointed it was turned into a 10L kit for the same amount of money. I was able to start a new kit 1.5 months after starting al old version. side by side tasting is the only to know for sure.
That will be interesting, please keep us posted on the outcome.
Their new website is up and looks like the list that kuziwk provided was legit.
Yes, do keep us posted.
I don't think many people on here are aware of how much you short the water. Maybe expand on that a bit?
joeswine
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Water is the hole key ,a while back I started to decrease the volume of water per kit using the hydrometer as my guide; ex. 6 gallon kits at certain.price points did better with less water and still had good balance. (5.5) gallons to be exact
6 gallon moderate priced kits depending once again the concentration level ,I could reduce or not depending on how the hydrometer reacted.
So less is more it's just taken the manufacturer longer to catch up
Once you understand that and understand your wines profile it becomes easy, to do more with less not a lot of less but less.
The trick is always finding the balance between flavor , alcohol and finish.
what they're doing is increasing the concentration by removing more water .
Most of the kits made at cheaper price points do better when enhancements are added for that reason ( better balance). High priced kits are good almost as they are and required less enhancements so by reducing the water the structure of the wine should be better, don't worry about price the net result is you'll also get fewer bottles per kit.
Remember always to think outside the box, and less is always more, well thatsy story and I'm sticking to it.
6 gallon moderate priced kits depending once again the concentration level ,I could reduce or not depending on how the hydrometer reacted.
So less is more it's just taken the manufacturer longer to catch up
Once you understand that and understand your wines profile it becomes easy, to do more with less not a lot of less but less.
The trick is always finding the balance between flavor , alcohol and finish.
what they're doing is increasing the concentration by removing more water .
Most of the kits made at cheaper price points do better when enhancements are added for that reason ( better balance). High priced kits are good almost as they are and required less enhancements so by reducing the water the structure of the wine should be better, don't worry about price the net result is you'll also get fewer bottles per kit.
Remember always to think outside the box, and less is always more, well thatsy story and I'm sticking to it.
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What are you looking for on the hydrometer?
joeswine
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The brix level that will dictates the alcohol level then its up to the winemaker to build the structure . YEs.? Water is the balanceing point.
Wine making at kit level isn't hard ,I've always used the term making a sauce as a description for it.
Base +water= volume.= You,
But not structure. That's the winemakers descression.
Wine making at kit level isn't hard ,I've always used the term making a sauce as a description for it.
Base +water= volume.= You,
But not structure. That's the winemakers descression.
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Structure in wine is primarily tannins and acidity. If you reduce the water called for in a kit, you automatically increase both. So how do you adjust those?
joeswine
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the structure of wine has 5 basic elements,Acidity,tannins, alcohol and sugars.
your correct , by adding the water that's expected as per MFG. you create a body and structure the wines base can be to thin to start with ,as we have learned here time after time.
By decreasing and or adding to the original structure you will be adjust the 5 elements not just two.
by decreasing the water I increase the tannins and acidity? not if their not there to start with. the adjustment comes with trial and error on the winemakers part, adding tannin power or oak, berries to the primary ,that then is the adjustment so many items can come into play . EVEN in the secondary the art can still be done.
your correct , by adding the water that's expected as per MFG. you create a body and structure the wines base can be to thin to start with ,as we have learned here time after time.
By decreasing and or adding to the original structure you will be adjust the 5 elements not just two.
by decreasing the water I increase the tannins and acidity? not if their not there to start with. the adjustment comes with trial and error on the winemakers part, adding tannin power or oak, berries to the primary ,that then is the adjustment so many items can come into play . EVEN in the secondary the art can still be done.
GaDawg
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Joe it makes perfect sense.
It’s all about controlling variables, and water is just another variable.
In Mist type kits ( and not just Mist kits ) I have used simple syrup to change the hydrometer,
now I have use simple syrup and water to better target SG.
A more precise starting point should give me a better end product!
It’s all about controlling variables, and water is just another variable.
In Mist type kits ( and not just Mist kits ) I have used simple syrup to change the hydrometer,
now I have use simple syrup and water to better target SG.
A more precise starting point should give me a better end product!
I also love trinity white and I'm not happy with the new line up. At least they kept Diablo Rojo...
Tatmia
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I grabbed another TW along with a Luna Bianca and will make them this fall.
i know that RJS has the Trio White and I’ll be trying it next year.
BernardSmith
Senior Member
Whoa Nelly, You say, FIVE elements but then you list only FOUR. Is the fifth viscosity or mouthfeel
or is the fifth a secret?Similar threads
