William Frazier wrote:
> Scott Lindner wrote "I made my first wine not long ago and after three
> months in the bottle I
> don't like it very much.....I've been brewing beer for 14 years....We love
> cabernets....To us, the wine tastes
> cheap, a pinch fruity, and thin.....I used a Vintner's Reserve juice kit."
>
> Scott - I'm no fan of red wine kits (white wine kits make pretty good wine).
> It will be hard to produce a proper tasting Cabernet without using whole
> grapes and a fermentation scheme that includes primary fermentation in
> contact with the skins. With your experience brewing you know a lot of
> what you need to make good wine. You already know about the influence of
> yeast on the taste and mouthfeel of finished beer. Rather than use yeast
> that comes with the kit select a yeast that builds body (I like BM45 for
> Cabernet). Also, read up on enological tannins such as Tan'Cor Grand Cru
> and Grap'Tan S. Addition of small amounts of these tannins during bulk
> aging can add body to thin wines. Plan on buying some Cabernet Sauvignon
> grapes for your next attempt. Include a 3 or 4 day cold soak (at 40F)
> before starting fermentation. That step will extract a lot of what the
> grapes have to offer before fermentation. Good luck.
>
> Bill Frazier
> Olathe, Kansas USA
>
Excuse the beginner's question, but where would you get Cabernet
Sauvignon grapes, fresh and in good condition, if you don't live in
California or another wine growing area?

Jim