Other Tweeking Cheap Kits

[joeswine]

Here’s two more for the girls a pino Grigio and another Merlot
I think there stocking up for the new Year?? Possibly

 

[joeswine]

Something special comes my way this is an excellent champagne

 

[Khristyjeff]

Something special comes my way this is an excellent champagne

I can't argue with you Joe. You have a sophisticated palate. Enjoy.

 

[Christopher Anderson]

Question for all: Has anyone used Fresh wet Wine Skins more than once? I just finish a wine that had super fresh wine skins. I was thinking, why not reuse them in a cheap wine kit to enhance the flavor. it will be like with like: Syrah v Syrah. They are in a heavy FWK that will be ready this weekend. Then I can start on another.

 

[joeswine]

I guess you could ,BUTT I wouldn’t . Why , the alcholo from the first batch has already extracted what it can from them , what’s left to give ??
But that’s just me

 

[joeswine]

I guess you could ,BUTT I wouldn’t . Why , the alcholo from the first batch has already extracted what it can from them , what’s left to give ??
But that’s just me

Unless your making Grapa

 

[winemaker81]

Question for all: Has anyone used Fresh wet Wine Skins more than once? I just finish a wine that had super fresh wine skins. I was thinking, why not reuse them in a cheap wine kit to enhance the flavor. it will be like with like: Syrah v Syrah. They are in a heavy FWK that will be ready this weekend. Then I can start on another.

It should work, although what you'll get from them will depend on how hard you pressed the skins. The harder you press the skins, the more oomph goes into the first wine, and the less into the second. It's a trade-off.

I've made second runs wines on-n-off for years. Sometimes it turns out really good, and other times it's meh.

Two years ago we added our pomace to a couple of FWK Tavola Merlot kits, and that turned out quite good. Not great, but worth the effort.

Last year we did the same with Sangiovese juice buckets, and the wine is top notch. We pressed the skins less. This year we used F-A hybrid pomace in Pinot Noir juice buckets, and as a raw, green wine, it's looking good.

You have nothing to lose by trying.

I guess you could ,BUTT I wouldn’t . Why , the alcholo from the first batch has already extracted what it can from them , what’s left to give ??

What's left to give? Actually, quite a lot. The sugar / alcohol is only part of the situation, else we'd all make sugar wine.

Last year we did a "medium" press on 20 lugs of Bordeaux grapes and added the pomace to two 6 US gallon Sangiovese juice buckets. We have a basket press so all measurements are by eye, there's no setting the desired pressure. Turns out we grossed nearly 12 gallons of wine from the pomace, as the final pressing was nearly 24 gallons. After a year in barrel, this wine is fantastic.

This year we did the same with the pomace from 600 lbs of Chambourcin & Chelois. We pressed a bit harder and grossed 5 gallons of wine from the pomace.

In both cases, the pomace greatly outweighed the fresh juice, as a lot of the oomph was already extracted from the pomace. That's why second run recipes typically call for adding 1 gallon water for each 2 gallons of extracted wine.

 

[joeswine]

Winemaker 81, have you ever tasted the skins after first use ? Bitter every bitter ,
Now to each his or hers own , and wine making is all subjective .
Kits no , fresh produce I’m not so sure..

Ok I pass…

 

[winemaker81]

Winemaker 81, have you ever tasted the skins after first use ? Bitter every bitter ,

There are numerous flavors in every component of wine, including bitterness. They all work together.

 

[TurkeyHollow]

I've never mad a 2nd run wine that I loved. That being said, I still make them for top offs. They're not great but better than head space. I purge with argon then any head space is filled with previous same varital - 1st or 2nd run wine. It's usually a very low percentage, otherwise I'd use a smaller storage vessel (or VCT).