Private Reserve Veneto Amarone Wine Kit

[Denis whalen]

just ordered the wine expert Private Reserve Veneto Amarone Wine Kit from label peelers, anyone try this yet or have any tips?

 

[sour_grapes]

just ordered the wine expert Private Reserve Veneto Amarone Wine Kit from label peelers, anyone try this yet or have any tips?

As far as I can recall, you may be the first on the board to try the new WE format in this variety. Keep us updated!

 

[ali_emamy]

In 2016, I made wine from WE Amarone style kit, it didn't turn out as good as the store Amarone, I can say, is okay. A real Italian Amarone is a blend of few grape varietals, I don't think the WE kit is made of those real grapes, that's the reason is called Amarone style kit.

 

[cmason1957]

In 2016, I made wine from WE Amarone style kit, it didn't turn out as good as the store Amarone, I can say, is okay. A real Italian Amarone is a blend of few grape varietals, I don't think the WE kit is made of those real grapes, that's the reason is called Amarone style kit.

Another part of the reason it is called Amarone Style Kit has to do with the International Labeling laws, as in Champagne can only be made in a certain part of France, Port can only be made in Porto, Portugal, Chianta must come from a certain part of Italy. Back several years ago, the WE kit was sold with just the name Amarone.

 

[Boatboy24]

It should be a very good kit. As I do with most red kits, I'd add tannin for fermentation, and again for aging/finishing. I also tend to add extra oak to kits.

 

[rhattin]

My experience for Amarone includes cold soak of primary for 4to 6 weeks. Much more tannin. Does need to age minimum 2 to 3 yrs. (That's the hard part)

 

[Yooper🍷]

Have it in carboy right now. Been degassed, stabilized and clearing. To be bottled 6/08. Going to be hard to put it away for an extended time.

 

[jumby]

That's a lot of head space... I would seriously considering re racking that into a 5 gal carboy... It would require to much volume for me to top up, therefore i would go with a smaller carboy...

Have it in carboy right now. Been degassed, stabilized and clearing. To be bottled 6/08. Going to be hard to put it away for an extended time. View attachment 60879

 

[Yooper🍷]

I was going to do that after most of clearing took place. Which was this morning. So here it is till I bottle on the 8th of June.

 

[jumby]

That looks a lot better! I wouldn't be any hurry to bottle. At a minimum, I would give it 3 months in the carboy before bottling. 6-12 months is when I normally bottle.... Leaving it in the carboy will also keep you from drinking it before it's time... Saluti!

I was going to do that after most of clearing took place. Which was this morning. View attachment 60884So here it is till I bottle on the 8th of June.

 

[ras2018]

If you read the description at LabelPeelers they indicate that this is the Forza kit. Although, now it’s 14 liters....

 

[jumby]

Yet another reason I'll be switching to RJ Spanols going forward.

If you read the description at LabelPeelers they indicate that this is the Forza kit. Although, now it’s 14 liters....

 

[Denis whalen]

Just added the fining agents today and already have a pile of muck at the bottom. It says leave it for 5 days then twist the carboy to remove sediment stuck on the side, but should i rack one more time before i let it sit to clear.

 

[rustbucket]

The twisting the carboy trick is recommended in WinExpert's instructions during the fining process, so I'm assuming that's the stage you're at.

I would rack it again if you plan on bulk aging your wine in the carboy. If your plan is to bottle age it, then just follow the kit instructions as that will be the next step in your wine making process.

 

[Hypno]

The twisting the carboy trick is recommended in WinExpert's instructions during the fining process, so I'm assuming that's the stage you're at.

I would rack it again if you plan on bulk aging your wine in the carboy. If your plan is to bottle age it, then just follow the kit instructions as that will be the next step in your wine making process.

Hello I’m new here and have just started this Amarone kit with grape skins. I’m hoping to get the best possible results. Any tips or modifications to the kit instructions you can recommend? I’m planning at bulk aging and hope that is the best choice, can anyone recommend a process for that also? Thank you and great to be here!