Other Tweeking Cheap Kits

[joeswine]

Yes I’ve made black current one actually.
There strong n flavor something similar to a dark raisin, a-bit tart , makes a great dessert wine
There actually great to blend into Big red wine .

 

[AR324]

Yes I’ve made black current one actually.
There strong n flavor something similar to a dark raisin, a-bit tart , makes a great dessert wine
There actually great to blend into Big red wine .

Thanks

 

[joeswine]

Yes I have , they make a tast fpac and yet it can be sweet depending on how you handle your process.
They also make a gre at t additional accompaniment to fruity reds .
Or a great desert wine , handkerchief them like any other fruit , got it

 

[AR324]

Yes I have , they make a tast fpac and yet it can be sweet depending on how you handle your process.
They also make a gre at t additional accompaniment to fruity reds .
Or a great desert wine , handkerchief them like any other fruit , got it

Thanks. Much appreciated

 

[joeswine]

Thanks. Much appreciated

There is a thread about making foacs have you read it ??

 

[AR324]

There is a thread about making foacs have you read it ??

I’ve read about packs on this thread but not the fpack thread. Not sure I ever found the fpack thread.

 

[joeswine]

I’ve read about packs on this thread but not the fpack thread. Not sure I ever found the fpack thread.

What would you like to know ?

 

[AR324]

What would you like to know ?

Of course

 

[joeswine]

Of course

?????

 

[joeswine]

making an Fpac

 

[joeswine]

it can all to all fresh fruit

 

[AR324]

it can all to all fresh fruit

Thanks Much appreciated

 

[joeswine]

coffee port winner of winemaker's magazine 2020 best of show dessert wines.
ots easy it just takes time to come to its full potential

 

[joeswine]

PHASE#2 the key here is it must sit a year to reach its full potential

 

[Huba Huba]

Thanks for posting this and for answering my question about how much instant coffee in the tread I posted in the beginners section.
how much Tannin?
I see you added inverted sugar, What is the desired starting gravity? Mine was 1.120 without any additional.
I will add1 tsp instant coffee to the secondary as per your previous answer.

 

[joeswine]

Adv should be around 14 to 14 %
You also saw the tannins adding,yes?

 

[Huba Huba]

how much tannin?

 

[joeswine]

how much tannin?

one teaspoon in primary

 

[GretchenR]

I racked the Yakima red blend from Fontana (ABC Crafted) in preparation for bottling. I let the dregs settle and my husband and I just drank the clear portion. I'm amazed at how good this tastes. The kit is equal parts Cabernet Sauvignon, Merlot and Cabernet Franc, and I did the recommended tweaks when I started it in September -- held it to five gallons, added an F-pack of a pound of blackberries, chaptalized to a specific gravity of 1.100, replaced the kit yeast with Premier Rouge and used a yeast starter plus yeast nutrient a few days in, and added a cup of oak into the secondary. I didn't add any tannin, and I'm tempted to bottle half and add some tannin to the other half and let it sit and then bottle it in a few months, just to see what the difference would be. But part of me is thinking I shouldn't mess with success, because I'd drink this just as is, with a big smile on my face. Thank you all for your good suggestions and guidance.

 

[GretchenR]

I racked the Yakima red blend from Fontana (ABC Crafted) in preparation for bottling. I let the dregs settle and my husband and I just drank the clear portion. I'm amazed at how good this tastes. The kit is equal parts Cabernet Sauvignon, Merlot and Cabernet Franc, and I did the recommended tweaks when I started it in September -- held it to five gallons, added an F-pack of a pound of blackberries, chaptalized to a specific gravity of 1.100, replaced the kit yeast with Premier Rouge and used a yeast starter plus yeast nutrient a few days in, and added a cup of oak into the secondary. I didn't add any tannin, and I'm tempted to bottle half and add some tannin to the other half and let it sit and then bottle it in a few months, just to see what the difference would be. But part of me is thinking I shouldn't mess with success, because I'd drink this just as is, with a big smile on my face. Thank you all for your good suggestions and guidance.

In the interest of accuracy and in case anyone wants to use this recipe, I checked my notes and found that I made this kit to five and a half gallons, not five as I originally posted. I should have remembered this because it caused me a problem. Knowing that my six-gallon carboy holds six gallons to the shoulder and probably six and a half gallons to the neck, I thought the five-gallon carboy would be the same, so if I made the kit to five and a half gallons, when I racked it into the five-gallon carboy it would fill it to the top and I wouldn't have to worry about head space and oxidizing. Nope. My five-gallon carboy holds five gallons when it is full to the very tippy top. Fortunately I caught my error before wine poured all over the floor from my overflowing carboy.