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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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14-08-2008, 01:08 AM
posted to rec.crafts.winemaking
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Modifying a Brunello Wine Kit - What to do
I happened to have a 2nd Winexpert Selection Limited Edition Brunello wine
kit. I made the first batch according to the directions. Rather than make a second batch the same way, I thought about "tweaking" it a little to change it up and make it a little different. Any suggestions on what to do to alter the wine in a positive way? Addition of more oak? Experiment with a different yeast than is in the kit? Or, just add some more sulphites and age it for a year longer before bottling and that would be OK/ Just curious and looking for ideas. TIA. JB 
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14-08-2008, 07:21 PM
posted to rec.crafts.winemaking
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Modifying a Brunello Wine Kit - What to do
On Aug 13, 7:08*pm, "JB" wrote:
I happened to have a 2nd Winexpert Selection Limited Edition Brunello wine kit. I made the first batch according to the directions. Rather than make a second batch the same way, I thought about "tweaking" it a little to change it up and make it a little different. Any suggestions on what to do to alter the wine in a positive way? Addition of more oak? Experiment with a different yeast than is in the kit? Or, just add some more sulphites and age it for a year longer before bottling and that would be OK/ Just curious and looking for ideas. TIA. JB A different yeast would be a good experiment. I remember a while back when I took a winemaking class at a local college, the instructor made 2 Zin's using different yeasts from the same batch of grapes, same ageing vessels and time, and same environment, and they were astoundingly different. Certainly you could vary the amount of oak, but you have to be careful not to make it unbalanced--if you think the wine can handle a long ageing period (i.e. loads of fruit, high alcohol, aromas and flavours are still closed) then sure go with more oak, but if the fruit is going to fall away in a year or two, there's no point in making it overly tannic. You might use NO oak as a trial, to see how it stands up on it's own (I've done this with Cab. Sauvignon, and after 2 to 3 years it was fantastic, despite it seeming like it really needed the oak at first) ? Other things to try: - Don't filter if you normally do (or vice versa) - Try fining (or if you do already, try with a different agent), to see if the flavour profile is affected And of course, the most common and usually interesting "tweaking" of all--try blending it with something else and see if you can create a wine that is better than either of its components !
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