Hi.
I started the above kit Nov 15, 2005 and bottled it July 2006. The
instructions said at least 6 months, so I just opened my first bottle
this month (December).

The nose is ok, the taste is ok, but the color has a brown-ish base to
it. If I am reading the googling I did and the websites of experts -
this means it is oxidized and may not last much longer.

Has anyone else done this kit and is yours a brown-ish base to it? Maybe
I did something wrong, I never let the airlocks dry.

DAve

One more piece of information. :*)

As suggested, I bulk aged it, so I added 1/4 teaspoon of Pot
Metabisulphite - this bulk aging was January 10th to July when I bottled
it. Then I let it sit until now to open it.

Just wondering if others have experienced this kit and if it is brownish
also, or if I should drink these 30 bottles this week. smile. snicker.

DAve

Dave Allison wrote:
> Hi.
> I started the above kit Nov 15, 2005 and bottled it July 2006. The
> instructions said at least 6 months, so I just opened my first bottle
> this month (December).
>
> The nose is ok, the taste is ok, but the color has a brown-ish base to
> it. If I am reading the googling I did and the websites of experts -
> this means it is oxidized and may not last much longer.
>
> Has anyone else done this kit and is yours a brown-ish base to it? Maybe
> I did something wrong, I never let the airlocks dry.
>
> DAve

If it smells and tastes ok, then my guess is it's just how the kit
comes out. I don't do red kits but noticed than on some whites the
colour was pretty deep gold, which also doesn't happen for fresh white
juice.

Pp

On Dec 5, 3:26 pm, Dave Allison > wrote:
> Hi.
> I started the above kit Nov 15, 2005 and bottled it July 2006. The
> instructions said at least 6 months, so I just opened my first bottle
> this month (December).
>
> The nose is ok, the taste is ok, but the color has a brown-ish base to
> it. If I am reading the googling I did and the websites of experts -
> this means it is oxidized and may not last much longer.
>
> Has anyone else done this kit and is yours a brown-ish base to it? Maybe
> I did something wrong, I never let the airlocks dry.
>
> DAve

That's my guess also. Just thought someone else had done the kit.

thanks. DAve

pp wrote:
> If it smells and tastes ok, then my guess is it's just how the kit
> comes out. I don't do red kits but noticed than on some whites the
> colour was pretty deep gold, which also doesn't happen for fresh white
> juice.
>
> Pp
>
> On Dec 5, 3:26 pm, Dave Allison > wrote:
>> Hi.
>> I started the above kit Nov 15, 2005 and bottled it July 2006. The
>> instructions said at least 6 months, so I just opened my first bottle
>> this month (December).
>>
>> The nose is ok, the taste is ok, but the color has a brown-ish base to
>> it. If I am reading the googling I did and the websites of experts -
>> this means it is oxidized and may not last much longer.
>>
>> Has anyone else done this kit and is yours a brown-ish base to it? Maybe
>> I did something wrong, I never let the airlocks dry.
>>
>> DAve
>

You could always pop a quick email to Winexpert - who knows, you might
end up with a free kit ;-0

Pp

On Dec 6, 5:13 pm, Dave Allison > wrote:
> That's my guess also. Just thought someone else had done the kit.
>
> thanks. DAve
>
>
>

On Tue, 05 Dec 2006 18:26:28 -0500, Dave Allison
> wrote:

>Hi.
>I started the above kit Nov 15, 2005 and bottled it July 2006. The
>instructions said at least 6 months, so I just opened my first bottle
>this month (December).
>
>The nose is ok, the taste is ok, but the color has a brown-ish base to
>it. If I am reading the googling I did and the websites of experts -
>this means it is oxidized and may not last much longer.
>
>Has anyone else done this kit and is yours a brown-ish base to it? Maybe
>I did something wrong, I never let the airlocks dry.
>
>DAve

Pinot Noir sounded familiar so I checked my records.

Sorry, but mine is the Wine Expert Limited Edition 2004 New Zealand
Pinot Noir started 2/13/05, bottled 5/1/05. No brownish color though.

GREAT idea. smile. thanks.

pp wrote:
> You could always pop a quick email to Winexpert - who knows, you might
> end up with a free kit ;-0
>
> Pp
>
> On Dec 6, 5:13 pm, Dave Allison > wrote:
>> That's my guess also. Just thought someone else had done the kit.
>>
>> thanks. DAve
>>
>>
>>
>

Good idea. I've sent them a note about my brown-ish edged wine from
their kit. I'll let you'all know the reply.

DAve

pp wrote:
> You could always pop a quick email to Winexpert - who knows, you might
> end up with a free kit ;-0
>
> Pp
>
> On Dec 6, 5:13 pm, Dave Allison > wrote:
>> That's my guess also. Just thought someone else had done the kit.
>>
>> thanks. DAve
>>
>>
>>
>

WinExperts reply was:
-------------
It sounds like your Oregon Pinot Noir has oxidized. Did you rack off the
sediment and add extra metabisulphite before you left it to bulk age for
6 months?
<<I replied that I did rack off and added the meta>>


We don’t really recommend bulk ageing, since you have to check your
sulphite levels periodically and add more sulphite as time goes by to
prevent oxidation. Even though your airlock never went dry, the carboy
is not airtight. Commercial wineries usually age their wines in bottles.
Since your Pinot Noir tastes okay, I suggest you drink it up soon.
--------------

Which is what I suspected just didn't know why it had done it. Looks
like carboys are not airtight even with airlocks.

Well, time to drink up! 28 bottles to go...
DAve


Dave Allison wrote:
> Good idea. I've sent them a note about my brown-ish edged wine from
> their kit. I'll let you'all know the reply.
>
> DAve
>
> pp wrote:
>> You could always pop a quick email to Winexpert - who knows, you might
>> end up with a free kit ;-0
>>
>> Pp
>>
>> On Dec 6, 5:13 pm, Dave Allison > wrote:
>>> That's my guess also. Just thought someone else had done the kit.
>>>
>>> thanks. DAve
>>>
>>>
>>>
>>

Dave Allison wrote:
Looks like carboys are not airtight even with airlocks.

Next time, use the rubber bung without the airlock. Just plug up the
bung hole.

Guy

Makes sense to me. I guess once fermentation is done, the airlock isn't
necessary. I didn't think of that for bulk aging. good idea. thanks. DAve

guy wrote:
> Dave Allison wrote:
> Looks like carboys are not airtight even with airlocks.
>
> Next time, use the rubber bung without the airlock. Just plug up the
> bung hole.
>
> Guy
>

Last note on this wine kit. It's gone south. I tried to drink as many as
possible (and friends) but now I have 9 bottles that might make a good
wine vinegar. Doing Google, Jack's site, etc. I can't find how to
actually make it vinegar when it is gone.

Well, I think what I hear is: add 20% real vinegar and let it sit in a
gallon jug for a month. And it's vinegar.

Is this all there is to it?
DAve

Dave Allison wrote:
> Makes sense to me. I guess once fermentation is done, the airlock isn't
> necessary. I didn't think of that for bulk aging. good idea. thanks. DAve
>
> guy wrote:
>> Dave Allison wrote:
>> Looks like carboys are not airtight even with airlocks.
>>
>> Next time, use the rubber bung without the airlock. Just plug up the
>> bung hole.
>>
>> Guy
>>