Other Tweeking Cheap Kits

[cmason1957]

Spiros. No oak on the pino.
Both sometimes (SG)I like to see the before and after ,for cause and effect. This allows me to control the process understand, then I'll know in the future what to expect More or less
Got it

I'll disagree just a tiny bit with Joe, if the kit came with oak, I would add it to the primary, if the kit says add it to the primary. It won't impact taste, but will the mouthfeel a bit.

 

[joeswine]

Infact if your adding the berries the seeds in the fruit add to the Ph level especially strawberry or blackberry

Now you and I know the taste of wine is all subjective so what ever you chose is good.
I just happen to like mine more fruit forward, at least the Pino Noir.

 

[Spiros]

I appreciate both of your opinions and thank you for the replies, if it were for me I’d use the oak but if it were for me then I’d buy a Malbec kit. This one is for my dad and I think he would like it more fruit forward like Joe suggested. Once again thanks for the replies I’ll be starting the kit sometime this weekend and I’ll keep you guys posted

 

[ithink2020]

...always remember these are kits they designed to be drunk in a year or two...

I just finished binge reading this thread and should have taken notes! How long do you age in the bottle, @joeswine?

Thank you!

 

[joeswine]

As log as you want, reds longer than whites, it all depends on the quality of the kit and how subjective your taste buds are. It's really about you,

 

[Andyschafmi]

First timsewe posting, but I've really enjoyed the thread! I'm about to embark on a WL 11.5% Malbec tweak. Plan was to follow the kit with exceptions:

• Add 1 Tablespoon wine tannins to primary
• Make FPak with 16oz fresh blackberries add to primary
• Reduce volume to achieve 14% ABV (Mrs. Loves the high ABV wines)
• Use bucket with towel (to keep out the critters) for primary
• Add oak chips in secondary instead of primary
• Bulk age in carboy 3 months (unless I decide to start another cheap kit)

Two questions

Because of Covid, the Mrs. ate half of my blackberries. Should I:

1. add 8 oz regular raisins to the remmaining 8 oz of black berries (16oz total). I don't have any currants.
2. only use remaining 8 oz of black berries
3. wait until i go to store again in 2 weeks and buy 16 oz black berries plus extra berries for the Mrs.

Second question, any other tweaks you would recommend?

Thanks everyone in advance for the advice! And special thanks to @joeswine for all the great advice in the incredible thread!
-Andy

 

[joeswine]

Know go ahead and use a 1/2 cup of raisins that should be a decent plan.( Primary)
14% is a real European hearty red. 13% would be better for overall balance, it's your wine as long as you follow some rules you can break the rest

 

[RocketBee]

My Wine Lover's Merlot kit is at the in the secondary right now and I have not yet stabilized. I checked the S.G. Thursday evening and again yesterday evening and it didn't appear to change. It seems a bit high at 0.997. The airlock is still bubbling ever so slightly, so I'm going to leave it alone for a few more days before I stabilize. I'd like to see it drop another tick or two on the hydrometer. Thoughts?

Ok , this is the hardest part I want you to leave the wine alone for this week all's I want you to do is every day at least once a day give it a good shake , then walk away nothing more can you do that no reading's nothing , just shake and walk away for one week,got it.
After the week is up add all your chems. ..stir well and walk away, it's that easy. After that week you should be ready to bottle if you chose.
Let me Know how you are then ,wine making is not having luck it's having patience, stay the course my friend.

Well, it's been over a week now and I just checked the S.G. and it looks like it hasn't budged, still looks like it's right at 0.997. I did shake things up each day as suggested and the bubbling has gradually dwindled post shake, but not any perceptible movement on the S.G. I'm wondering whether I just got too cute by using both yeasts for the fermentation (EC-1118 and Premier Rouge). Wait another week? Stabilize as is? I'm leaning toward waiting another week.

 

[Andyschafmi]

Know go ahead and use a 1/2 cup of raisins that should be a decent plan.( Primary)
14% is a real European hearty red. 13% would be better for overall balance, it's your wine as long as you follow some rules you can break the rest

Thanks for the advice!
I followed your instructions and added 1/2 cup of raisins. I also, split the difference and went with 13.5% ABV. It's the second day and fermentation is going strong!

 

[joeswine]

RocketBee.with that SH the wine should be degassed.adf your chems for clearing and stabilizeing.
Stop and prepare for bottling.

 

[joeswine]

Andy, about 10 days from now it should be completed. Let your hydrometer be your guide.

 

[Johnd]

Well, it's been over a week now and I just checked the S.G. and it looks like it hasn't budged, still looks like it's right at 0.997. I did shake things up each day as suggested and the bubbling has gradually dwindled post shake, but not any perceptible movement on the S.G. I'm wondering whether I just got too cute by using both yeasts for the fermentation (EC-1118 and Premier Rouge). Wait another week? Stabilize as is? I'm leaning toward waiting another week.

No worries about the two yeasts, some wines just finish a smidge high. If your SG remains unchanged and is below .998 for three straight days, that’s a pretty good indicator that it’s finished fermenting. You’ll then be ready to move on to the next step.

 

[RocketBee]

@Johnd love your signature line...

 

[Spiros]

Update: bottled my Pinot Grigio yesterday 2 issues, 1 i did not degas it quite enough and 2 I added a bit too much grapefruit zest. Still very drinkable just not as subtle as I would like.

I started my second kit and have cataloged the whole process To get feedback from you guys. I decided to do it to 5 gal and will top off the carbon with grapefruit Grigio when it goes into the clearing process

 

[Spiros]

Continued

 

[Spiros]

I’m still very new to this so any input or criticism is completely welcome

 

[joeswine]

How much zest did you use?
The color is excellent.
Did you rush and not allow enough time for degassing?
What was your final ABV.

 

[Spiros]

I did half a grapefruit but I feel like I may have got some of the rind in there. As for the degassing, I second guessed myself with some talk lately about over doing it when degassing. Final abv was 12%

 

[Rocky]

This is a wine I started on 11/12/19 and is a "tweaked" WinExpert Vintner's Reserve Sauvignon Blanc. See page 96 of this thread for details.

The wine was just racked and sulfited yesterday and I will bottle it in the next few weeks. I plan to run it through a 1 micron filter before bottling. I netted out 23 gallons from four kits plus a 1500 ml "QA sample" which was subject to very rigorous examination over an excellent linguine and white clam sauce dinner. The last picture shows the wine with sophisticated UV protection devices in place.

The wine tastes great and is one of the best whites I have ever made. Thanks to Joe for his guidance on this. I will certainly try this again.

 

[joeswine]

Spiros , next time use 2 table spoons of grapefruit zest for better balance.
Rocky, good to hear from you. And that yours was a pleasant experience.