RJ Spagnols Spanish Tempranillo Cabernet Suggestions?

[beggarsu]

One good idea is to bottle some of your wine in split-sized bottles. You can then sample the splits over time while the rest of the wine ages in the full-sized bottles. You also don't lose as much wine if the taste wasn't quite what you wanted it to be. The surest way to help age your wine is to make more wine! Once you have a certain amount, you'll find it much easier to just forget about some of your wine and let it age.

I personally do not filter my wines, and in general you shouldn't have to unless there's a good chance the wine is throwing off sediment still or you really want it to shine in a glass. Based on the description of the wine (having not made it myself), I'd probably say it is not a 'heavy red'. I believe with reds that improper filtration can strip things from the wine.

Thanks , I filtered it through a #5 micron though perhaps I didn't need to. I looked up that this is a medium Red I think.
However, it's very dark, no sediment if it was there, would show much in the dark blue bottles I got.
For these kits gravity settling works very well, I only have trouble in this regard with scratch country fruit wine-making.

It bottled at 31 bottles (Up a bottle from 6 gallons because of the addition of simple syrup volume) , back sweetened with simple syrup (about 1065 ml very approx) to 4.723 percent. ABV by SG was 13.04 percent before backsweeten (that is from the kit - no tweaks from me) and ABV was 12.43 percent after back-sweeten (by calculation formula not SG).

Now most of it is in a cool long term storage place.

I had about 300 ML mix left over partly filtered, and tasted - it was terrific - rich and tasty. I guess it can only get better.

 

[SouthernChemist]

Sounds like all you need to do at this point is wait!

 

[beggarsu]

Sounds like all you need to do at this point is wait!

Oh no - all I have to do now is drink.

thanks anyway - I understand it but that idea is not in my mission.

I'm not into the long term waiting thing ATM although some bottles might survive long times. For all my wines so far, primary drinking is satisfactory after one month with marked improvement after 4 months. That is a good enough workable hobby.

 

[SouthernChemist]

Oh no - all I have to do now is drink.

thanks anyway - I understand it but that idea is not in my mission.

I'm not into the long term waiting thing ATM although some bottles might survive long times. For all my wines so far, primary drinking is satisfactory after one month with marked improvement after 4 months. That is a good enough workable hobby.

It helps when you have so much wine that you aren't really tempted to drink the younger stuff. All that matters in the end is that you enjoy the wine you make. It is fun, though, to see how a wine really stands after a couple of years compared to how it started out.

 

[beggarsu]

It helps when you have so much wine that you aren't really tempted to drink the younger stuff. All that matters in the end is that you enjoy the wine you make. It is fun, though, to see how a wine really stands after a couple of years compared to how it started out.

..
Thanks anyway but no, I don't see that as fun. I've developed an antagonism to that whole idea of the pursuit of perfectionism or improvement. I've decided I don't even want to know anymore.
..
I've found out that all my wines one month in the carboy is sufficient and they are all smoothed out wonderful in the bottles after four months. I'll call this ordinary excellence and my striving ends there.