Found Collection

by **Marty Germai** » Wed, 04 Jul 2001 23:13:01

I'm considering taking the plunge and making my own wine. I've had a little
experience in brewing beer, having made about 6-8 batches a few years ago,
and they turned out pretty good. But I'm a daily wine drinker, and thought
it would be an interesting experience to make my own from a kit. Before I
drop a couple of hundred dollars into this and wind up disappointed, I
thought I'd get a feel from the experts on whether this is more than a
hobby - can I make a decent Cabernet or Merlot? Obviously I'll never come
close to emulating to say, the Napa Valley winemakers, but will this be
closer to a Mondavi Cab or a Turning Leaf Cab (or worse)? What would be
considered the top juice producers?

Thanks for any comments you may have.

Marty
Tampa, FL

by **Lum** » Thu, 05 Jul 2001 00:29:41

Quote:

>I'm considering taking the plunge and making my own wine. Snip......

Obviously I'll never come

Quote:

>close to emulating to say, the Napa Valley winemakers, but will this be
>closer to a Mondavi Cab or a Turning Leaf Cab (or worse)? What would be
>considered the top juice producers?

Hi Marty,

Most likely worse. I judge several home wine competitions each year, and I
can't recall ever tasting a "Mondavi Cab or a Turning Leaf Cab" quality wine
made from kits, concentrate or "juice." Good red wines are made by
fermenting the juice and solids (skins and seeds) together for several days.
and the skins and seeds are an essential part of the process. On the other
hand, producing "Turning Leaf" quality Cab is relatively easy if you can
obtain good quality Cabernet Sauvignon grapes.

Good luck,
lum

by **Trevor A panthe** » Thu, 05 Jul 2001 01:58:53

Wow that's a statement and a half Lum!!!!!

Well I confess that I don't know what "Mondavi Cab" or a "Turning leaf Cab"
are --- problably a horse drawn taxi!
However I also drink a lot of wine -- mainly reds from vintage ports of 30
years plus , good clarets of various vintages, all sorts of of red wines
from all over the world; and I also make some 100 galls of wine per annum.
some is from "country fruits" ( I have just started off 5 ( imp ) gallons
each of Strawberry and Apricot; --- blackberry and elderberry will follow in
due course ).
I also make kit wines of all sorts -- cheaper ones for those friends who
want an "instant wines for their BBQ in 3 weeks time!!!!!!! but mainly my
kit wines are now all made from BrewKing "Selection" varieties which are the
most expensive kits in UK
I have found that the "Selection" kits will provide you with an extremely
palatable wine and at a very reasonable cost ---- providing that you are
willing to wait about a year at least before sampling it. The kits are very
drinkable at about 4 to 6 months but a year brings a noticable differance in
that indefinable region of taste and quality.
I enjoy vintage port and clarets in particular. As I mature in years ( only
all too rapidly it seems ) I find my tastes tend to Burgundy types with
fuller flavours and an ever increasing relishing of good quality ports!

BUT BUT BUT
I still enjoy enormously my homemade wines both from kits and
wild/cultivated fruits. I would never give anyone my last bottle of my 1991
fortified elderberry but I still occasionally part with the odd bottle of my
1994 vintage of the same.
And I am never ashamed to present a bottle out of my 400 bottles of my
various wines that I have on my wine racks. They vary a lot in style,
quality, taste, aroma, bouquet. Some I drink just for my own pleasure,
knowing how the wine has developed so far. Others I get pleasure in showing
off to my friends, because I think that they give credit to my abilities
( or accidents of you like ).

So if you enjoy drinking wine for the pleasure it gives you; and you feel
that having made it yourself will give you a little more pleasure ---
well -- try a good quality wine kit, follow the instructions carefully with
the minimun outlay for equipment. Wait a month longer than it says on the
kit and then try it!

--
Trevor A Panther
In South Yorkshire, England
email:-

Quote:

> >I'm considering taking the plunge and making my own wine. Snip......
> Obviously I'll never come
> >close to emulating to say, the Napa Valley winemakers, but will this be
> >closer to a Mondavi Cab or a Turning Leaf Cab (or worse)? What would be
> >considered the top juice producers?

> Hi Marty,

> Most likely worse. I judge several home wine competitions each year, and
I
> can't recall ever tasting a "Mondavi Cab or a Turning Leaf Cab" quality
wine
> made from kits, concentrate or "juice." Good red wines are made by
> fermenting the juice and solids (skins and seeds) together for several

days.
<snip> <snip>

by **Dave Drape** » Thu, 05 Jul 2001 04:29:20

Seconded, Trevor, & I for one will be heading out for the sun-kissed slopes
(this year, anyway) of the Lea Valley here in East London in search of
thirty or so pounds of the most delicious variety of blackberries ever
tasted in the next couple of weeks or so. (Oh damn, just given away the
secret of my most popular wine!)
IMHO a better bet than any kit wine (how do I know?- I never make kit
wines!) & ready almost as fast!

Dave

Quote:

> Wow that's a statement and a half Lum!!!!!

> Well I confess that I don't know what "Mondavi Cab" or a "Turning leaf
Cab"
> are --- problably a horse drawn taxi!
> However I also drink a lot of wine -- mainly reds from vintage ports of 30
> years plus , good clarets of various vintages, all sorts of of red wines
> from all over the world; and I also make some 100 galls of wine per annum.
> some is from "country fruits" ( I have just started off 5 ( imp ) gallons
> each of Strawberry and Apricot; --- blackberry and elderberry will follow
in
> due course ).
> I also make kit wines of all sorts -- cheaper ones for those friends who
> want an "instant wines for their BBQ in 3 weeks time!!!!!!! but mainly my
> kit wines are now all made from BrewKing "Selection" varieties which are
the
> most expensive kits in UK
> I have found that the "Selection" kits will provide you with an extremely
> palatable wine and at a very reasonable cost ---- providing that you are
> willing to wait about a year at least before sampling it. The kits are
very
> drinkable at about 4 to 6 months but a year brings a noticable differance
in
> that indefinable region of taste and quality.
> I enjoy vintage port and clarets in particular. As I mature in years
only
> all too rapidly it seems ) I find my tastes tend to Burgundy types with
> fuller flavours and an ever increasing relishing of good quality ports!

> BUT BUT BUT
> I still enjoy enormously my homemade wines both from kits and
> wild/cultivated fruits. I would never give anyone my last bottle of my
1991
> fortified elderberry but I still occasionally part with the odd bottle of
my
> 1994 vintage of the same.
> And I am never ashamed to present a bottle out of my 400 bottles of my
> various wines that I have on my wine racks. They vary a lot in style,
> quality, taste, aroma, bouquet. Some I drink just for my own pleasure,
> knowing how the wine has developed so far. Others I get pleasure in
showing
> off to my friends, because I think that they give credit to my abilities
> ( or accidents of you like ).

> So if you enjoy drinking wine for the pleasure it gives you; and you feel
> that having made it yourself will give you a little more pleasure ---
> well -- try a good quality wine kit, follow the instructions carefully
with
> the minimun outlay for equipment. Wait a month longer than it says on the
> kit and then try it!

> --
> Trevor A Panther
> In South Yorkshire, England
> email:-

> > >I'm considering taking the plunge and making my own wine.
Snip......
> > Obviously I'll never come
> > >close to emulating to say, the Napa Valley winemakers, but will this be
> > >closer to a Mondavi Cab or a Turning Leaf Cab (or worse)? What would
be
> > >considered the top juice producers?

> > Hi Marty,

> > Most likely worse. I judge several home wine competitions each year,
and
> I
> > can't recall ever tasting a "Mondavi Cab or a Turning Leaf Cab" quality
> wine
> > made from kits, concentrate or "juice." Good red wines are made by
> > fermenting the juice and solids (skins and seeds) together for several
> days.
> <snip> <snip>

by **Tim ODonnel** » Thu, 05 Jul 2001 06:41:13

Dave,

I am with you on the blackberry wine. I am hooked, there is nothing quite like
good blackberry wine.

Tim ODonnell

Quote:

> Seconded, Trevor, & I for one will be heading out for the sun-kissed slopes
> (this year, anyway) of the Lea Valley here in East London in search of
> thirty or so pounds of the most delicious variety of blackberries ever
> tasted in the next couple of weeks or so. (Oh damn, just given away the
> secret of my most popular wine!)
> IMHO a better bet than any kit wine (how do I know?- I never make kit
> wines!) & ready almost as fast!

> Dave

> > Wow that's a statement and a half Lum!!!!!

> > Well I confess that I don't know what "Mondavi Cab" or a "Turning leaf
> Cab"
> > are --- problably a horse drawn taxi!
> > However I also drink a lot of wine -- mainly reds from vintage ports of 30
> > years plus , good clarets of various vintages, all sorts of of red wines
> > from all over the world; and I also make some 100 galls of wine per annum.
> > some is from "country fruits" ( I have just started off 5 ( imp ) gallons
> > each of Strawberry and Apricot; --- blackberry and elderberry will follow
> in
> > due course ).
> > I also make kit wines of all sorts -- cheaper ones for those friends who
> > want an "instant wines for their BBQ in 3 weeks time!!!!!!! but mainly my
> > kit wines are now all made from BrewKing "Selection" varieties which are
> the
> > most expensive kits in UK
> > I have found that the "Selection" kits will provide you with an extremely
> > palatable wine and at a very reasonable cost ---- providing that you are
> > willing to wait about a year at least before sampling it. The kits are
> very
> > drinkable at about 4 to 6 months but a year brings a noticable differance
> in
> > that indefinable region of taste and quality.
> > I enjoy vintage port and clarets in particular. As I mature in years
> only
> > all too rapidly it seems ) I find my tastes tend to Burgundy types with
> > fuller flavours and an ever increasing relishing of good quality ports!

> > BUT BUT BUT
> > I still enjoy enormously my homemade wines both from kits and
> > wild/cultivated fruits. I would never give anyone my last bottle of my
> 1991
> > fortified elderberry but I still occasionally part with the odd bottle of
> my
> > 1994 vintage of the same.
> > And I am never ashamed to present a bottle out of my 400 bottles of my
> > various wines that I have on my wine racks. They vary a lot in style,
> > quality, taste, aroma, bouquet. Some I drink just for my own pleasure,
> > knowing how the wine has developed so far. Others I get pleasure in
> showing
> > off to my friends, because I think that they give credit to my abilities
> > ( or accidents of you like ).

> > So if you enjoy drinking wine for the pleasure it gives you; and you feel
> > that having made it yourself will give you a little more pleasure ---
> > well -- try a good quality wine kit, follow the instructions carefully
> with
> > the minimun outlay for equipment. Wait a month longer than it says on the
> > kit and then try it!

> > --
> > Trevor A Panther
> > In South Yorkshire, England
> > email:-

> > > >I'm considering taking the plunge and making my own wine.
> Snip......
> > > Obviously I'll never come
> > > >close to emulating to say, the Napa Valley winemakers, but will this be
> > > >closer to a Mondavi Cab or a Turning Leaf Cab (or worse)? What would
> be
> > > >considered the top juice producers?

> > > Hi Marty,

> > > Most likely worse. I judge several home wine competitions each year,
> and
> > I
> > > can't recall ever tasting a "Mondavi Cab or a Turning Leaf Cab" quality
> > wine
> > > made from kits, concentrate or "juice." Good red wines are made by
> > > fermenting the juice and solids (skins and seeds) together for several
> > days.
> > <snip> <snip>

by **Joe Sallust** » Thu, 05 Jul 2001 14:30:38

Marty
I would say you are safe assuming you can make an equivalent to a $10
- 12 ina bottle for less than $3. I prefer Regina fresh juices, but
there are decent kits available year round. Fresh juice will be
available within a month or 2. You already have most of what you
need, you won't need to spend $200 to get started. You can get Kamil
juices from Canada also, but they seemed pricey.

Regards
Joe

by **Marty Germai** » Thu, 05 Jul 2001 21:28:00

Quote:

> Marty
> I would say you are safe assuming you can make an equivalent to a $10
> - 12 ina bottle for less than $3. I prefer Regina fresh juices, but
> there are decent kits available year round. Fresh juice will be
> available within a month or 2. You already have most of what you
> need, you won't need to spend $200 to get started. You can get Kamil
> juices from Canada also, but they seemed pricey.

> Regards
> Joe

Joe,

You stated "you already have most of what you need, you won't need
to spend $200 to get started". What did you mean by that? That some
of the equipment I used to make beer can be used to make wine as well?

Thanks to everyone who responded - if I can make a $10-12 bottle of Cabernet
for 1/3 of that cost, I think I'll give it a try. But is there any
consensus on the
best juices? My local wine shop has Alexander, Village Vintner, Vintner
Reserve,
RJ Grand Cru and Selection Premium. The prices seem to increase in that
order.
Are any of these considered a real good conentrate to make a Cabernet out
of?

Thanks again,

Marty

by **Trevor A panthe** » Thu, 05 Jul 2001 22:51:12

Yes Dave --and blackberry is one of my favourites too. My basic recipe is
10 lbs Blackberries, 5lbs elderberries
and about 10 to 12 ripe bananas with about 6.5 kg of sugar. I find this
gives me a nice "burgundy style" wine but it needs a couple of years to
reach that unquantifiable "quaffability". That's because of the
elderberries.
I find that just using Blackberries alone with sultanas ( golden raisins in
the USA ) I finish up with something like a Beaujolais which can be
certainly drunk much younger!
Good luck with the picking - we're a few weeks behind you up here and I
expect it to be mid august before I start
--
Trevor A Panther
In South Yorkshire, England
email:-

Quote:

> Seconded, Trevor, & I for one will be heading out for the sun-kissed
slopes
> (this year, anyway) of the Lea Valley here in East London in search of
> thirty or so pounds of the most delicious variety of blackberries ever

by - » Fri, 06 Jul 2001 13:01:21

Hi Marty,

Im new to this group and have just been lurking but i couldn't resist
adding my 2 cents worth. I have recently stopped using kits and have

for my first few, then changed to Selection Premium. The Vintners
reserve kits give you a wine lacking body and ***, which oxidises
quickly, not something you want in a cabernet. The selection on the
other hand costs more but you get 2wice as much concentrate, giving
you a higher quality, full bodied wine. Definitely go for the
Selection over Vintners Reserve.

Good luck

Michael

On Wed, 04 Jul 2001 12:28:00 GMT, "Marty Germain"

Quote:

>> Marty
>> I would say you are safe assuming you can make an equivalent to a $10
>> - 12 ina bottle for less than $3. I prefer Regina fresh juices, but
>> there are decent kits available year round. Fresh juice will be
>> available within a month or 2. You already have most of what you
>> need, you won't need to spend $200 to get started. You can get Kamil
>> juices from Canada also, but they seemed pricey.

>> Regards
>> Joe

>Joe,

>You stated "you already have most of what you need, you won't need
>to spend $200 to get started". What did you mean by that? That some
>of the equipment I used to make beer can be used to make wine as well?

>Thanks to everyone who responded - if I can make a $10-12 bottle of Cabernet
>for 1/3 of that cost, I think I'll give it a try. But is there any
>consensus on the
>best juices? My local wine shop has Alexander, Village Vintner, Vintner
>Reserve,
>RJ Grand Cru and Selection Premium. The prices seem to increase in that
>order.
>Are any of these considered a real good conentrate to make a Cabernet out
>of?

>Thanks again,

>Marty

by **Joe Sallust** » Fri, 06 Jul 2001 18:19:02

Marty

Look here for instructions and equipment. There is a FAQ too at
Usenet RCW too.

http://home.att.net/~lumeisenman/index.html

With california juices, the juice has already been sulfited and
balanced as to sugar and acid, you can get more equipment to fine tune
as I do, or just use it as it comes. Find out where fresh produce
comes to town, they may bring in wine juices or grapes from
california. I agree with Lum to a point, but access to cabernet
grapes may be tough in florida.

The stuff you mention below are concentrated somewhat, you basically
get what you pay for. Tha Alexanders in a can is not very good, but
they sell fresh juice in season which is much better...

Regards
Joe

Quote:

> > Marty
> > I would say you are safe assuming you can make an equivalent to a $10
> > - 12 ina bottle for less than $3. I prefer Regina fresh juices, but
> > there are decent kits available year round. Fresh juice will be
> > available within a month or 2. You already have most of what you
> > need, you won't need to spend $200 to get started. You can get Kamil
> > juices from Canada also, but they seemed pricey.

> > Regards
> > Joe

> Joe,

> You stated "you already have most of what you need, you won't need
> to spend $200 to get started". What did you mean by that? That some
> of the equipment I used to make beer can be used to make wine as well?

> Thanks to everyone who responded - if I can make a $10-12 bottle of Cabernet
> for 1/3 of that cost, I think I'll give it a try. But is there any
> consensus on the
> best juices? My local wine shop has Alexander, Village Vintner, Vintner
> Reserve,
> RJ Grand Cru and Selection Premium. The prices seem to increase in that
> order.
> Are any of these considered a real good conentrate to make a Cabernet out
> of?

> Thanks again,

> Marty

by **Vinbrew Suppl** » Fri, 06 Jul 2001 20:34:20

I've had pretty decent luck with the Alexanders. There are a few things I
do for customers on wine kits. 1st, using the hydrometer, They are to raise
the *** to at least 12.5% 2nd, raise the T/A to at least .70. 3rd, add
1/2 teaspoon/gallon of tannin. If aroma is a problem, I have had good
success with dried rose hips and dried elderflowers together. I also have
them use more oak than what is supplied with the kit. (If any is suppose to
be used of course)

One thing I like about the Alexanders is the ability to blend different
varities. I also have to state I have not had or done an Alexanders for
quite some time...

I was thinking of dropping the Vinters Reserve line in fvor of RJ
Classics..has anyone done any comparison on the two?

Quote:

> get what you pay for. Tha Alexanders in a can is not very good, but
> they sell fresh juice in season which is much better...

> Regards
> Joe

Found Collection

Decent wine from kits?

Decent wine from kits?

Decent wine from kits?

Decent wine from kits?

Decent wine from kits?

Decent wine from kits?

Decent wine from kits?

Decent wine from kits?

Decent wine from kits?

Decent wine from kits?

Decent wine from kits?

Decent wine from kits?