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jim jim is offline
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Default Aging In Bulk Vs Aging In Bottle

Thanks for your comments Pp. I must admit I am keen on fruity wines.
Most of the wines I have made so far have been from fresh fruit. I
have done some from kits, some from canned fruit and some from frozen
to. The advice given was for making fruit wines in general and in
particular.

I am too inexperienced to deviate far from kit instructions and my
palette is novice enough to not require it really. I beefed up a very
cheap kit because I wanted to add kick and watched the fermentation
time tripple and then some.

Thanks for the information and opinion though, its all very useful to
me.

Jim

On Sep 4, 8:50 pm, pp > wrote:
> On Sep 1, 9:51 am, jim > wrote:
>
> > Sounds very sensible to me.

>
> > How could advice be given to fine as soon as possible after
> > fermentation and get it into the bottle? Very strange and makes less
> > and less sense to me. Its not the way CJJ Berry did it either and he
> > really is the popular grandad of winemakers in the UK!

>
> > Jim

>
> It comes down to your basic assumptions, really - is making wine from
> fresh ingredients essentially the same as making it from kits or is it
> not? Clearly, there are significant differences - kits are balanced,
> are not fermented with skins, etc. So given that, should they be
> processed differently? - you'll get different answers from different
> people. Personally, I'd tend to follow the fresh fruit winemaking
> approach and I had good success with that on some kits. But I also
> ended up with some kits that turned out pretty awful - is this the
> kit's problem is it because a wrong method was applied to it...?
>
> If you're new to this, I'd suggest going with the kit instructions
> first to see how you like the result and only then starting to tweak
> the parameters. Otherwise you're mostly just groping in the dark.
>
> For context, there is a general consumer move towards fruitier,
> younger, ready to drink wines so the suggestions in your winemaking
> stores could also be influenced by that trend.
>
> Pp