Bart,

I always make VR reds as 5 US gal batches with good results. The
chianti comes out especially well. If you make wine from fresh
grapes, freeze the pomace and add it to the primary of these kits...it
seems to hide some of the cooked flavor and increases complexity and
aging potenial. I don't recommend doing 5 gal VR batches with whites.

Good Luck,
David

"bwesley7" > wrote in message news:<4MPYc.224272$Oi.41640@fed1read04>...
> It's a cheap kit, only 7.5 ltrs (and priced accordingly...).
>
> Bart
>
>
> "Alfonse" > wrote in message
> .. .
> > Hello Bart,
> > There are many ways to customize a kit. I'm not familiar with the Vintners
> > reserve. How many litres of concentrate do you start with?
> > Regards,
> > Al
> >
> > "bwesley7" > wrote in message
> > news:MSqYc.22946$wu.14552@okepread04...
> > > My local winemaking shop only carries Brew King Vintners Reserve kits,
> so
> I
> > > usually order better kits on-line. However, I was in the shop
> yesterday,
> > > and noticed a pretty large selection of V-R kits on the shelf, including
> one
> > > Merlot. I've never made Merlot, and have a couple of empty 6-gal
> carboys,
> > > so I made an impulse purchase -- now, however, I'd like to try to
> improve
> > > the probable end product...
> > >
> > > My typical schedule with kits is:
> > >
> > > 5-10 days in primary;
> > > Rack to secondary, set aside under cover for at least 15 days;
> > > Rack and add sulphite, sorbate and fining agent, and set aside for at
> least
> > > 20 days;
> > > Rack and set aside for at least 50 days.
> > > Bottle when I'm ready.
> > >
> > > Generally, I've been pleased with the results.
> > >
> > > For the V-R Merlot, I've considered (and decided against) doing it as a
> > > 5-gal kit. What other measures (e.g., adding a few pounds of raisins to
> the
> > > primary) could I take to better the end product?
> > >
> > > Thanks,
> > >
> > > Bart
> > >
> > >
> > >
> >
> >