Other Tweeking Cheap Kits

[Khristyjeff]

You have a great question. I've studied this entire thread and unless I missed it, White Zinfandel has not been discussed--Zinfandel blush but not white. Kind of a generic white wine tweak is to add grapefruit zest or a green grape f-pac. Hopefully @joeswine or one of the other stars on here will chime in.

 

[Swedeman]

White Zinfandel has not been discussed--Zinfandel blush but not white.

I thought white Zinfandel and Zinfandel blush ("rosé") was the same thing. Is there a white wine made from Zinfandel on the market?

 

[Mekpdue]

Winexpert has a white (Rose) Zin. Products – Winexpert

 

[Khristyjeff]

Good call @Swedeman. Internet search confirms white=blush/rose.
In that case @MHSKIBUM, I've added a home made strawberry/raspberry f-pac (16 oz. total fruit) to the primary combined with your shorting water. I tried to get the SG to 1.080-1.090 to start. No back sweetening but still tasted fruity.

 

[joeswine]

Winexpert has a white (Rose) Zin. Products – Winexpert

Just started a Zinfandel blush cheat wine kit fir my girls , added tannins brought the ABC to 13% . Keep it simple it has a hard time finding out it’s own identity paste, wise.

 

[joeswine]

Keep it simple good ABV , tannins if you’re inclined add a fruit cherries about 16 ozs. Fresh or canned .

 

[joeswine]

No less is more , kits do well when handled as a kit .
Know your kits basic taste profile and wirk off that, keep it simple you can handle the process better.

 

[MHSKIBUM]

Good call @Swedeman. Internet search confirms white=blush/rose.
In that case @MHSKIBUM, I've added a home made strawberry/raspberry f-pac (16 oz. total fruit) to the primary combined with your shorting water. I tried to get the SG to 1.080-1.090 to start. No back sweetening but still tasted fruity.

Good call @Swedeman. Internet search confirms white=blush/rose.
In that case @MHSKIBUM, I've added a home made strawberry/raspberry f-pac (16 oz. total fruit) to the primary combined with your shorting water. I tried to get the SG to 1.080-1.090 to start. No back sweetening but still tasted fruity.

Thanks for the advice. My White Zinfandel is indeed a blush. Any further guidance on making f-pac from raspberries?

 

[joeswine]

if this was a straight kit when you shorten the water he ABV, should have been hire?
What kit was this ? And how many gallons was the batch ?

 

[joeswine]

Your wine lady one fermented

 

[joeswine]

These I just made fir my ladies who send me these kits at least every 2 months

 

[joeswine]

Blackberry Pino Nior , nice combo

 

[Marvin64`]

Doing a WineXpert Classic Pinot Grigio, has 8litres of concentrate. Looking to do the suggested tweaks, raisins, 1/2 grapefruit rind, short the water additive by a few litres, but what about substituting the Lalvin EC1118 for a Mangrove Jacks BV7 or yeast suited to white wine where they say it brings out the flavor etc? Does a specialist yeast used to replace the standard kit yeast actually make a difference in flavor mouthfeel?

 

[joeswine]

Sometimes, you need to go on line and ready about yeats and differences in process details.
No raisins , the zest of half a grapefruit is spot on and ABV of 13% is real good .

 

[joeswine]

Let your hydrometer be your guide

 

[Marvin64`]

Thanks Josewine, appreciate your reply.

 

[Khristyjeff]

Wondering what you winemakers might suggest I do to tweak this kit that just arrived. It's Crafted Series (formerly Wine Lover's) Tempranillo. Even though it is a Medium/Heavy-Bodied wine kit making 12.55% ABV I was able to purchase it for under $50 qualifying it as a "cheap kit."

I think I'm happy with the ABV as is, but wondered if there are some tweaks you'd suggest that would enhance structure, body, etc. I have a baby oak barrel that I could employ or oak chips if needed. I'm also comfortable making the fruit f-pacs. Flavor profile lists cherry, plum, dried fig and tomato.

I'm open to any and all suggestions. As always, I appreciate your help.

 

[GretchenR]

Wondering what you winemakers might suggest I do to tweak this kit that just arrived. It's Crafted Series (formerly Wine Lover's) Tempranillo. Even though it is a Medium/Heavy-Bodied wine kit making 12.55% ABV I was able to purchase it for under $50 qualifying it as a "cheap kit."

I think I'm happy with the ABV as is, but wondered if there are some tweaks you'd suggest that would enhance structure, body, etc. I have a baby oak barrel that I could employ or oak chips if needed. I'm also comfortable making the fruit f-pacs. Flavor profile lists cherry, plum, dried fig and tomato.

I'm open to any and all suggestions. As always, I appreciate your help.

My first thought is swap out the kit yeast for something that will enhance your wine. The couple of yeasts I checked that were listed for Tempranillo in MoreWine's yeast pairing don't seem to be available in single-batch packets, but if you can find a specialty yeast that will enhance the fruit and the body, make sure you make a yeast starter because some of those yeasts are fussy. Second thought is oak chips or cubes in secondary are usually a good idea. I have only made Crafted's Malbec and Yakima Valley, both medium-heavy, and I used fruit in both of those (sometimes blackberries, sometimes Zante currants), a little tannin, and some oak, and was happy with the results. I also reduced the water a bit, to five and a half gallons instead of six. Please report back on what you decide to do and how it turns out. The Winexpert Tempranillo I made last year didn't impress me much, so I'll be interested to hear your results.

 

[Khristyjeff]

My first thought is swap out the kit yeast for something that will enhance your wine. The couple of yeasts I checked that were listed for Tempranillo in MoreWine's yeast pairing don't seem to be available in single-batch packets, but if you can find a specialty yeast that will enhance the fruit and the body, make sure you make a yeast starter because some of those yeasts are fussy. Second thought is oak chips or cubes in secondary are usually a good idea. I have only made Crafted's Malbec and Yakima Valley, both medium-heavy, and I used fruit in both of those (sometimes blackberries, sometimes Zante currants), a little tannin, and some oak, and was happy with the results. I also reduced the water a bit, to five and a half gallons instead of six. Please report back on what you decide to do and how it turns out. The Winexpert Tempranillo I made last year didn't impress me much, so I'll be interested to hear your results.

Thanks for your suggestions @GretchenR. I'll post my results . . . eventually.

 

[joeswine]

16 ozs. Of blackberries will enhance the flavor and texture. Oak tannins and a small amount of chips , don’t over power the grapes .
That should be it , yeast of your choice , the ec1118 is a work horse and will do nicely .
Don’t over think it , have fun