Hello all,
I was wondering how many of you "modify" your kit wines. I want to
experiment with such things as adding elderberries, more sugar, more
concentrate (from another similar kit), maybe some black peppercorns,
tannins, oaks etc, etc. Does anybody have a favorite recipe that they would
like to share?
My experimentation would be with red wines only.
Thanks,
Al

I made a Grand Cru White Zinfandel, and when secondary fermentation was
finished and I racked it to another carboy, I added 1-4 oz bottle of
Raspberry Beer Flavoring. It turned out so good that I not only made a
second batch, but also tried two other batches with apple and blackberry
flavoring. The apple had to be sweetened, and the blackberry isn't ready to
taste, yet. But it seems to work quite well.

And you know how some kits have oak powder to add to your kit? Well, if you
think that a different flavor will help your wine, there's no reason not to
add it. I'm thinking of adding cinnamon (via cinnamon sticks) flavoring
into some of my kit wines. Of course, the big risk is that you're wrong and
the flavor of the kit doesn't mix with whatever you add.



"Alfonse" > wrote in message
. ..
> Hello all,
> I was wondering how many of you "modify" your kit wines. I want to
> experiment with such things as adding elderberries, more sugar, more
> concentrate (from another similar kit), maybe some black peppercorns,
> tannins, oaks etc, etc. Does anybody have a favorite recipe that they
would
> like to share?
> My experimentation would be with red wines only.
> Thanks,
> Al
>
>

I've added sugar to bring SG to a more desirable level. Any
amelioration is fair but remember watch your chemistry and make
adjustments. If an already balanced kit is compromised you'll be
doing yourself no flavours, er I mean favours.

(glad heart) wrote:

>I've added sugar to bring SG to a more desirable level. Any
>amelioration is fair but remember watch your chemistry and make
>adjustments. If an already balanced kit is compromised you'll be
>doing yourself no flavours, er I mean favours.

Many kits I think can benefit with increased alcohol levels, but many of
them take longer to mature into a nicer wine when this is done. I have the
impression that if you don't add sugar, or if the alcohol content is lower,
it seems to be drinkable sooner. However, with a bit more alcohol, you
might get a better wine, later. I may speculate that some kits may
intentionally lower in alcohol because the kit makers want to sell kits that
can be rushed and drunk early.

LG

I don't know, I get a pretty good alcohol content from my kits. I just
finished fermenting two kit wines that started at 1.090 SG and ended at
0.90SG, for a computed alcohol content of 14%. That's not bad.


"LG" > wrote in message
...
> (glad heart) wrote:
>
> >I've added sugar to bring SG to a more desirable level. Any
> >amelioration is fair but remember watch your chemistry and make
> >adjustments. If an already balanced kit is compromised you'll be
> >doing yourself no flavours, er I mean favours.
>
> Many kits I think can benefit with increased alcohol levels, but many of
> them take longer to mature into a nicer wine when this is done. I have
the
> impression that if you don't add sugar, or if the alcohol content is
lower,
> it seems to be drinkable sooner. However, with a bit more alcohol, you
> might get a better wine, later. I may speculate that some kits may
> intentionally lower in alcohol because the kit makers want to sell kits
that
> can be rushed and drunk early.
>
> LG
>

"Matthew Givens" > wrote in message ink.net>...
> I don't know, I get a pretty good alcohol content from my kits. I just
> finished fermenting two kit wines that started at 1.090 SG and ended at
> 0.90SG, for a computed alcohol content of 14%. That's not bad.
>
>

That doesn't look right. What formula are you using?

Pp
Vancouver, BC, Canada

I assume you mean SG final = 0.990 not .90. In that case I get 13.4%
alcohol. Assuming numbers a bit more conservative and closer to what I
generally get with kits: SG beginning = 1.088, SG ending = 0.996, I still
get 12.4% and your point is still true. That is a fine level as for as I am
concerned.

Ray

"Matthew Givens" > wrote in message
nk.net...
> I don't know, I get a pretty good alcohol content from my kits. I just
> finished fermenting two kit wines that started at 1.090 SG and ended at
> 0.90SG, for a computed alcohol content of 14%. That's not bad.
>

Out of many batches, perhaps one or two red wines didn't get elderberries
added -- and usually quite a lot -- up to a cup. But I really like
elderberries, and what it does to the wine.

Elder flowers can enhance a white wine too -- but you have to be really
careful with elderflowers, because for some people it can be really
overpowering and too much. Other people, absolutely love the stuff. Buy
some elderflower concentrate at Ikea. If you love the stuff, you'll
probably enjoy it in a white wine. If you're not crazy about it, a little
bit of elderflower can provide a hint of a bit more of a boquet to the wine.

LG

"Alfonse" > wrote:

>Hello all,
>I was wondering how many of you "modify" your kit wines. I want to
>experiment with such things as adding elderberries, more sugar, more
>concentrate (from another similar kit), maybe some black peppercorns,
>tannins, oaks etc, etc. Does anybody have a favorite recipe that they would
>like to share?
>My experimentation would be with red wines only.
>Thanks,
>Al