Tds

[pgentile]

The article is from 2008, but I found it interesting. Breaks down different level kits and why it makes a difference in the end product. Joeswine is right on with tweaking the cheap kits, they are lacking total dissolved solids (TDS) due to concentration. I've started making cheap kits following kits with grape skins and re-using the skins in the cheap kit with good results. Plus I add tannin's as well to the cheap kits.


"What really separates different volume wine kits is the level of total dissolved solids (TDS) they have. TDS is what is left over after every bit of the water is removed from the kit. Simply put, the more total dissolved solids, the more aroma and flavor compounds a wine will have. Fresh, not-from-concentrate juices have more TDS and straight concentrate kits have the lower levels, while super-premium grape skin kits have the most."

https://winemakermag.com/90-big-kits-wine-kits

If this has been posted before, please ignore.

 

[richmke]

Thanks.

I guess I need to wait 2 years before tasting my kits with skins, with them coming to age in 4-5 years.

 

[heatherd]

Great article!

I think we had figured out some of that stuff via experience, but it's wonderful to know the reasons why that is true. Good to know the aging time for different types of kits, too.