Forget the glycerine and bananas. Why are you worried about the "oak chips"
provided in the kit. BK ( and others) can't build up their reputation by
making poorly designed kits. I have found that the "oak chips" do vary in
texture from kit to kit.
For the rest of it I believe you are getting over complicated in your
approach and worrying too much about the temperature changes. But you also
make no comment about your own experience! Which will affect your approach!
A stable fermenting regime is much more important!
I would tend to start drinking it after about a year and just keep a few
bottles a bit longer -- but you might be OK. I have only got one Selection
Estate under aging -- a Lodi Old Vine Zin -- but it is only a couple of
months old so can't make positive comment.
Bulk age for 6+ months ( up to a year) and then bottle. But that is what I
do! it just seems to be good sense to bulk age for longer before bottling
for better results.
Having said all that, if you make wine regularly, just do your own thing, --
I do -- I do add a bit of extra tannin to most of my reds.
Trevor A Panther
In South Yorkshire, England
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> I just got one of these kits and am soliciting suggestions and comments
> anyone who's made one.
> My plan is:
> Add water to 23L, start fermenting about 78F to let the yeast (RC 212) get
> going, then put it in a 60F area to slow ferment to about SG 1.01
> Rack and warm it again to about 75 to let the secondary fementation
> I use a 5 gal carboy and various others so I can top up with the same
> Rack when fementation has really stopped
> Add about 3Oz Stavin medium plus french oak cubes (I don't trust the oak
> splinters that come with it)
> Let it bulk age for 3 months, racking every 4 weeks and checking SO2 and
> If it isn't clear then, use the fining and let it settle
> Rack, wait a week, then check SO2 and bottle.
> Let it bottle age for at least 9 months and keep most of it for about 2
> I'm wondering about adding a bit of tannin either at the start or after
> fermentation when I can evaluate the taste more.My taste runs to slightly
> tannic, but not too oaky wine
> Any thoughts on other additions - glycerine, bananas?