RJ Spagnols RJS kits

[Hypno]

Hello everyone, looking to make at least 3 kits this year and just purchased the RJS Amarone. For those who have done RJS kits did you tweak them or just follow the instructions. I plan on getting two more if anyone has some suggestions. I enjoy bold, dry reds. I have made the amarone before and it wasn’t bad, I just think I played with it too much and it wasn’t bad bulk aging in a very warm area unfortunately. Any tips would be helpful.. thanks

 

[cmason1957]

I have made it a few times. I normally add extra tannin in the primary and more oak, but not much else. I do suppose you could count aging for at least six months or a year as a tweak as well, but I do that for everything.

 

[Hypno]

I have made it a few times. I normally add extra tannin in the primary and more oak, but not much else. I do suppose you could count aging for at least six months or a year as a tweak as well, but I do that for everything.

Thanks, yes I usually do 12 months. What tannin do you use?

 

[cmason1957]

Thanks, yes I usually do 12 months. What tannin do you use?

It is probably something like Tannin FT Rouge. I probably purchased a large amount several years ago. It just adds some extra pucker and body to the wine. Check out joeswine thread https://www.winemakingtalk.com/threads/tweeking-cheap-kits.51904/
Tweaking cheap kits, I think that one has some info on what he adds to Amarone type wines.

 

[Khristyjeff]

Basedon the Tweaking Cheap Kits thread, I've added a cup of raisins or Zante currants to primary for cheaper Amarone kits. For the high end RJS En Primeur kit, I follow the directions and it tastes good to me at 5-6 months.

 

[wineview]

I have made it a few times. I normally add extra tannin in the primary and more oak, but not much else. I do suppose you could count aging for at least six months or a year as a tweak as well, but I do that for everything

How much Tannin do you add. I’ve seen differing opinions. Also, when people mention secondary fermentation what exactly do they mean. I typically use skins in primary and around 1.020 or so I snap the lid under airlock for a couple weeks. Then rack, degass and siphon into a carboy racking a few times over the next year. So what would be my secondary fermentation.

 

[silverbullet07]

I add raisins and do an extended maceration. I leave the bucket sealed up and skins in place for a month to 5-6 weeks. I like med toast French or American oak added during aging.

 

[cmason1957]

How much Tannin do you add. I’ve seen differing opinions. Also, when people mention secondary fermentation what exactly do they mean. I typically use skins in primary and around 1.020 or so I snap the lid under airlock for a couple weeks. Then rack, degass and siphon into a carboy racking a few times over the next year. So what would be my secondary fermentation.

When making a kit, secondary fermentation usually is taken to mean racking from the primary fermentation vessel (a bucket) to a carboy. In your case, I would call it when you snap the lid down.

In from grapes, I call secondary fermentation, malolactic fermentation.

How much tannin, I generally add a heaping tablespoon.

 

[Sailor323]

Then rack, degass and siphon into a carboy racking a few times over the next year. So what would be my secondary fermentation.

There is only one alcoholic fermentation. When it is complete, there is no further fermentation. "Secondary" fermentation is a misnomer. It actually refers to the secondary vessel to which the wine is transferred at the end of fermentation in a primary vessel.

 

[wineview]

There is only one alcoholic fermentation. When it is complete, there is no further fermentation. "Secondary" fermentation is a misnomer. It actually refers to the secondary vessel to which the wine is transferred at the end of fermentation in a primary vessel.

That is what I always thought. I asked if bulk and secondary are the same and someone answered no, they are different. That is why I laid out my process in detail.

 

[Ohio Bob]

Malolactic fermentation in the wine is sometimes referred to as a secondary fermentation. It’s better to be specific and say an MLF fermentation, rather than imply it.

 

[wineview]

That makes complete sense.