I actually don't ever use the type of kits that have the "F" packs because
I have always been suspicious of what they actually contain -- vis your
comment about sorbates in them. I also never use Potassium Sorbate during
the finishing of my wines. Since I ferment all my wine as "dry" as possible
and I don't sweeten them, there is no need. AH there is one exception -- my
fortified elderberry is sweetened with sugars but refermetation is
prohibited by the high level of alcohol which I adjust to 20% abv -- but
that is a totally different sort of approach!
When I know I have a guest with a liking for sweet wine I cheat by using an
artificial sweetener in the bottle when I open it. Thus on the very rare
occasion that I make say a Riesling ( and it is Riesling not reisling ) I
make it drier than normal commercial types and sweeten it for those few who
want it sweeter! I personally prefer to taste the wine and its inherent
flavours rather than the sugar in it!

--
Trevor A Panther
In South Yorkshire, England
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Trevor,
you are a man after my own heart.......Amen, amen to tasting the wine
and its inherent flavors. And you are correct about the benefit of
fortifying allowing you to not require the use of sorbate.
Yes, to the rIEsling, too. My last name is Reiter (silent 'e', long
'i'). If I had a dollar for every time it has been mis-pronounced.......
Joanne

"Pinky" wrote in message
...
I actually don't ever use the type of kits that have the "F" packs
because
I have always been suspicious of what they actually contain -- vis your
comment about sorbates in them. I also never use Potassium Sorbate during
the finishing of my wines. Since I ferment all my wine as "dry" as
possible
and I don't sweeten them, there is no need. AH there is one exception --
my
fortified elderberry is sweetened with sugars but refermetation is
prohibited by the high level of alcohol which I adjust to 20% abv -- but
that is a totally different sort of approach!
When I know I have a guest with a liking for sweet wine I cheat by using
an
artificial sweetener in the bottle when I open it. Thus on the very rare
occasion that I make say a Riesling ( and it is Riesling not reisling ) I
make it drier than normal commercial types and sweeten it for those few
who
want it sweeter! I personally prefer to taste the wine and its inherent
flavours rather than the sugar in it!

--
Trevor A Panther
In South Yorkshire, England
Remove "SPAMLESS" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!

Joanne,

I've only made one kit where I used the sorbate that came with it, a
Riesling Ice Wine, and I didn't use any wine to top up (I used marbles to
fill the headspace). The others I've made are chardonnay, a
chardonnay/semillon blend, zinfandel, and cab/sangiovese- all made dry so no
need for the sorbate. I've topped them all with commercial wines and (I'll
count me blessings here) no problems with MLF.

Ed

"jmreiter" wrote in message
...
Ed,
which wines do you make? With kit wines that have a sorbate additive,
you
need to be careful. With some whites, such as Sauv. Blanc, Riesling and
Gewurztraminer you may not have a problem. But with Chardonnay you would.
Likewise all reds, although I dislike using blanket statements.
Joanne

Good for you Ed,
I have a bit of a 'beef' with kit manufacturers who give you a bunch of
additives/fining 'ingredients' and then, when the person tries to switch to
making wine from grapes (whole fruit), they run into trouble. See, you
didn't need to top up and you made your other wines dry so you avoided the
necessity of the addition of sorbate. Just be aware that if you DO make a
kit wine and you DO use sorbate, do not top off with a commercial wine.
Geraniums belong in the garden, not a wine bottle.......
Joanne

"Ed Marks" wrote in message
...
Joanne,

I've only made one kit where I used the sorbate that came with it, a
Riesling Ice Wine, and I didn't use any wine to top up (I used marbles to
fill the headspace). The others I've made are chardonnay, a
chardonnay/semillon blend, zinfandel, and cab/sangiovese- all made dry so
no
need for the sorbate. I've topped them all with commercial wines and
(I'll
count me blessings here) no problems with MLF.

Ed

"jmreiter" wrote in message
...
Ed,
which wines do you make? With kit wines that have a sorbate additive,
you
need to be careful. With some whites, such as Sauv. Blanc, Riesling and
Gewurztraminer you may not have a problem. But with Chardonnay you
would.
Likewise all reds, although I dislike using blanket statements.
Joanne

Joanne,

Thanks. I'm not a fan of geraniums, whether in my wine or the garden - I
just don't like the smell. I understand that kit manufacturers need to
produce something that will consistently produce a drinkable product - I
assume that many people who buy their kits have limited experience or
knowledge, and they want to make sure that it works. I'd greatly prefer to
use grapes, but that's not always possible due to location and cost, so I'm
trying to learn how to make the kit juice into the best it can be, for my
taste. So far I've generally been pleased, although I've been scolded when
I contacted one manufacturer for techinical support and they weren't happy
that I wasn't following the kit directions to the letter (but the wine
turned out great - the Ice Wine).

Ed



"jmreiter" wrote in message
...
Good for you Ed,
I have a bit of a 'beef' with kit manufacturers who give you a bunch of
additives/fining 'ingredients' and then, when the person tries to switch
to
making wine from grapes (whole fruit), they run into trouble. See, you
didn't need to top up and you made your other wines dry so you avoided
the
necessity of the addition of sorbate. Just be aware that if you DO make a
kit wine and you DO use sorbate, do not top off with a commercial wine.
Geraniums belong in the garden, not a wine bottle.......
Joanne

Mike -- sorry I didn't respond to this earlier but I think you are spot on!

--
Trevor A Panther
In South Yorkshire, England
Remove "SPAMLESS" from my address line to reply.
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Anti Virus for your protection too!
"Mike Polo" wrote in message
...
It isn't Malolactic, not with a kit and with your taste report. My best
guess is it still had some fine material in the wine that precipitated in
the bottle... happens sometimes, especially if you don't filter. I don't
and
I see it every once in awhile.

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