IMO you can never equal a commercial wine, but that may not be all bad.
The kits you purchased if made correctly and aged adequately will
provide you with a very good quality wine, albeit differing in character
from commercial wines. My wife and I prefer many of our home made wines
to the commercial ones, in most cases. Ours are lower in sulphites and
consequently easier on our allergies. Given the many opinions about the
difference in home made and commercial wine it must be an acquired
taste. Please let us know after at least 6 months of aging for whites
and one year for red what is your opinion. In Vino Veritas,
Larry


"Harry Colquhoun" > wrote in message
om

> This is going to be a tough post to answer (perhaps) since everyone
> has different wine preferences/buying habits/etc.
>
> My wife and I have our favourite commercial wines: a Mondavi
> Johanesburg Riesling (~$11 Canadian) for white and an Australian Wolf
> Blass Pinot Noir (~$15 Canadian) for red. I have 4 different kits on
> the go right now -- on three of them I went with the premium $100+
> kits. Included in that set is a Pinot Noir and a J.Riesling.
>
> The wines have all aged nearly a month now and I did a mass racking
> this weekend to get them off the sediment. After this I plan to age
> each another 6 months bulk and 2 months bottle minimum.
>
> I, of course, tasted each wine as I racked them. I've got to
> say...not really impressive at all. Perhaps equivalent to some cheap
> boxed wine.
>
> So I've got to ask: will I be able to have something comparable to
> the commercial wines my wife and I enjoy after aging? The whole idea
> was for us to save some money by making them ourselves, yet if we have
> to endure lower quality wine then there's no real point.


IMO you can never equal a commercial wine, but that may not be all bad.
The kits you purchased if made correctly and aged adequately will
provide you with a very good quality wine, albeit differing in character
from commercial wines. My wife and I prefer many of our home made wines
to the commercial ones, in most cases. Ours are lower in sulphites and
consequently easier on our allergies. Given the many opinions about the
difference in home made and commercial wine it must be an acquired
taste. Please let us know after at least 6 months of aging for whites
and one year for red what is your opinion. In Vino Veritas,
Larry


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