Hello,

back to my second batch which is moving along (my first batch may be getting
bottled soon!)

It is from a kit, "Unican House Reserve Full Bodied Dry Red 1g" and I have
followed the instructions, fermenting it down to SG of 1.000. I have just
racked it onto a campden tablet and a teaspoon of stabiliser dissolved in
lukewarm water and thought I would give it a taste. I am sure there is a
logical explanation and something I am not doing because fizzy red wine just
doesn;t work for me

Also, it has barely any flavour initially, only a red wine aftertaste. Is
this because it hasn't sat yet?

Sorry for being dense 8-p

It will not taste good at all at this stage!!!!!!
You are using a basic low end priced kit which will struggle to produce a
reasonable wine.

Sorry but you should read
a. the kit instructions,
b, The archives on here --which respond to this sort of questions about 28
1/2 times each week!
c. Jack Kellers web site,
d. A reasonable book like CCJ berry or Terry Garey

and you should, above all exhibit a tad of patience --- which is what I am
not exhibiting here!

Sorry. I will shut up.

But for crying out loud, do find out a bit about it all before jumping in
the deep end and start asking questions which are so extremely basic.

Again, I apologise for my rude reply ...................
but.....................


I will accept all the flames which will arise from this response!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"R-D-C" <nospam> wrote in message ...
> Hello,
>
> back to my second batch which is moving along (my first batch may be
> getting bottled soon!)
>
> It is from a kit, "Unican House Reserve Full Bodied Dry Red 1g" and I have
> followed the instructions, fermenting it down to SG of 1.000. I have just
> racked it onto a campden tablet and a teaspoon of stabiliser dissolved in
> lukewarm water and thought I would give it a taste. I am sure there is a
> logical explanation and something I am not doing because fizzy red wine
> just doesn;t work for me
>
> Also, it has barely any flavour initially, only a red wine aftertaste. Is
> this because it hasn't sat yet?
>
> Sorry for being dense 8-p
>

RDC;

Few things,

First, prior to bottling your wine, you'll want to degas it. They sell
commercial degassers or you can save the $ and use a spoon to
vigorously stir the wine removing the gas. This should help with the
"fizz".

Second, when making wine from a kit, keep in mind that the more water
that is required to be added (to the kit's concentrate), typically,
the lighter bodied it becomes. Consider adding some raison's to your
next batch plus alittle grape tannin, if you like the tannin bite !
Also, if the kit doesn't include oak, you may want to throw a few
toasted oak chips into the carboy. I've found these things help
improve the quality some of the cheaper kit wines.

Last, give it time. Wine quality improves with time. I don't think I
ever drank a 28 day old wine (as kits advertise) with the exception of
a sample to monitor progress.

Good luck, Mark

"R-D-C" <nospam> wrote in message >...
> Hello,
>
> back to my second batch which is moving along (my first batch may be getting
> bottled soon!)
>
> It is from a kit, "Unican House Reserve Full Bodied Dry Red 1g" and I have
> followed the instructions, fermenting it down to SG of 1.000. I have just
> racked it onto a campden tablet and a teaspoon of stabiliser dissolved in
> lukewarm water and thought I would give it a taste. I am sure there is a
> logical explanation and something I am not doing because fizzy red wine just
> doesn;t work for me
>
> Also, it has barely any flavour initially, only a red wine aftertaste. Is
> this because it hasn't sat yet?
>
> Sorry for being dense 8-p

Thanks Mark.

"Mark - N1MT" > wrote in message
om...
> RDC;
>
> Few things,
>
> First, prior to bottling your wine, you'll want to degas it. They sell
> commercial degassers or you can save the $ and use a spoon to
> vigorously stir the wine removing the gas. This should help with the
> "fizz".
>
> Second, when making wine from a kit, keep in mind that the more water
> that is required to be added (to the kit's concentrate), typically,
> the lighter bodied it becomes. Consider adding some raison's to your
> next batch plus alittle grape tannin, if you like the tannin bite !
> Also, if the kit doesn't include oak, you may want to throw a few
> toasted oak chips into the carboy. I've found these things help
> improve the quality some of the cheaper kit wines.
>
> Last, give it time. Wine quality improves with time. I don't think I
> ever drank a 28 day old wine (as kits advertise) with the exception of
> a sample to monitor progress.
>
> Good luck, Mark
>
> "R-D-C" <nospam> wrote in message
> >...
>> Hello,
>>
>> back to my second batch which is moving along (my first batch may be
>> getting
>> bottled soon!)
>>
>> It is from a kit, "Unican House Reserve Full Bodied Dry Red 1g" and I
>> have
>> followed the instructions, fermenting it down to SG of 1.000. I have
>> just
>> racked it onto a campden tablet and a teaspoon of stabiliser dissolved in
>> lukewarm water and thought I would give it a taste. I am sure there is a
>> logical explanation and something I am not doing because fizzy red wine
>> just
>> doesn;t work for me
>>
>> Also, it has barely any flavour initially, only a red wine aftertaste.
>> Is
>> this because it hasn't sat yet?
>>
>> Sorry for being dense 8-p

Thanks Mark.

"Mark - N1MT" > wrote in message
om...
> RDC;
>
> Few things,
>
> First, prior to bottling your wine, you'll want to degas it. They sell
> commercial degassers or you can save the $ and use a spoon to
> vigorously stir the wine removing the gas. This should help with the
> "fizz".
>
> Second, when making wine from a kit, keep in mind that the more water
> that is required to be added (to the kit's concentrate), typically,
> the lighter bodied it becomes. Consider adding some raison's to your
> next batch plus alittle grape tannin, if you like the tannin bite !
> Also, if the kit doesn't include oak, you may want to throw a few
> toasted oak chips into the carboy. I've found these things help
> improve the quality some of the cheaper kit wines.
>
> Last, give it time. Wine quality improves with time. I don't think I
> ever drank a 28 day old wine (as kits advertise) with the exception of
> a sample to monitor progress.
>
> Good luck, Mark
>
> "R-D-C" <nospam> wrote in message
> >...
>> Hello,
>>
>> back to my second batch which is moving along (my first batch may be
>> getting
>> bottled soon!)
>>
>> It is from a kit, "Unican House Reserve Full Bodied Dry Red 1g" and I
>> have
>> followed the instructions, fermenting it down to SG of 1.000. I have
>> just
>> racked it onto a campden tablet and a teaspoon of stabiliser dissolved in
>> lukewarm water and thought I would give it a taste. I am sure there is a
>> logical explanation and something I am not doing because fizzy red wine
>> just
>> doesn;t work for me
>>
>> Also, it has barely any flavour initially, only a red wine aftertaste.
>> Is
>> this because it hasn't sat yet?
>>
>> Sorry for being dense 8-p

I have the book you mention.

Everyone's got to start somewhere you know.

:-)

"pinky" > wrote in message
...
> It will not taste good at all at this stage!!!!!!
> You are using a basic low end priced kit which will struggle to produce a
> reasonable wine.
>
> Sorry but you should read
> a. the kit instructions,
> b, The archives on here --which respond to this sort of questions about
> 28 1/2 times each week!
> c. Jack Kellers web site,
> d. A reasonable book like CCJ berry or Terry Garey
>
> and you should, above all exhibit a tad of patience --- which is what I am
> not exhibiting here!
>
> Sorry. I will shut up.
>
> But for crying out loud, do find out a bit about it all before jumping in
> the deep end and start asking questions which are so extremely basic.
>
> Again, I apologise for my rude reply ...................
> but.....................
>
>
> I will accept all the flames which will arise from this response!
>
> --
> Trevor A Panther
> In South Yorkshire, England
> Remove "PSANTISPAM" from my address line to reply.
> All outgoing mail is scanned by Norton
> Anti Virus for your protection too!
> "R-D-C" <nospam> wrote in message
> ...
>> Hello,
>>
>> back to my second batch which is moving along (my first batch may be
>> getting bottled soon!)
>>
>> It is from a kit, "Unican House Reserve Full Bodied Dry Red 1g" and I
>> have followed the instructions, fermenting it down to SG of 1.000. I
>> have just racked it onto a campden tablet and a teaspoon of stabiliser
>> dissolved in lukewarm water and thought I would give it a taste. I am
>> sure there is a logical explanation and something I am not doing because
>> fizzy red wine just doesn;t work for me
>>
>> Also, it has barely any flavour initially, only a red wine aftertaste.
>> Is this because it hasn't sat yet?
>>
>> Sorry for being dense 8-p
>>
>
>

I have the book you mention.

Everyone's got to start somewhere you know.

:-)

"pinky" > wrote in message
...
> It will not taste good at all at this stage!!!!!!
> You are using a basic low end priced kit which will struggle to produce a
> reasonable wine.
>
> Sorry but you should read
> a. the kit instructions,
> b, The archives on here --which respond to this sort of questions about
> 28 1/2 times each week!
> c. Jack Kellers web site,
> d. A reasonable book like CCJ berry or Terry Garey
>
> and you should, above all exhibit a tad of patience --- which is what I am
> not exhibiting here!
>
> Sorry. I will shut up.
>
> But for crying out loud, do find out a bit about it all before jumping in
> the deep end and start asking questions which are so extremely basic.
>
> Again, I apologise for my rude reply ...................
> but.....................
>
>
> I will accept all the flames which will arise from this response!
>
> --
> Trevor A Panther
> In South Yorkshire, England
> Remove "PSANTISPAM" from my address line to reply.
> All outgoing mail is scanned by Norton
> Anti Virus for your protection too!
> "R-D-C" <nospam> wrote in message
> ...
>> Hello,
>>
>> back to my second batch which is moving along (my first batch may be
>> getting bottled soon!)
>>
>> It is from a kit, "Unican House Reserve Full Bodied Dry Red 1g" and I
>> have followed the instructions, fermenting it down to SG of 1.000. I
>> have just racked it onto a campden tablet and a teaspoon of stabiliser
>> dissolved in lukewarm water and thought I would give it a taste. I am
>> sure there is a logical explanation and something I am not doing because
>> fizzy red wine just doesn;t work for me
>>
>> Also, it has barely any flavour initially, only a red wine aftertaste.
>> Is this because it hasn't sat yet?
>>
>> Sorry for being dense 8-p
>>
>
>